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Mini rajbhog recipe

It's traditional Indian dish

  • Prep time:
  • 15mins
  • cook time:
  • 40mins
  • serves:
  • 2

Ratings :

    • (0)

Details

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    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : NA

Tags

  • #contest162
  • #valentinesday
Ingredients

Ingredients For Mini rajbhog recipe

Methods
  • 1. Boil the milk and keep this aside for 5 minutes, so that it cools a little.
  • 2. Mix 2 tbsp. of lemon juice/vinegar with 2 tbsp. water and slowly add to the milk as it starts to coagulate. Add more lemon juice to the milk until the cheese and the water is clearly separated.
  • 3. Strain coagulated milk in a muslin cloth. Drain it in a utensil beneath the sieve. This will separate chenna or cottage cheese.
  • 4. Pour a cup of cold water on the cheese to remove any bitterness residue of lemon.Crush the saffron strands in mortar and pestle with 2-3 tsp. of fresh paneer.
  • 5. Mix this with chenna so that you get a beautiful yellow color.add cornflour powder.Mash once again.This would take close to 30 mins or until you get a smooth dough.
  • 6. Keep a aside 2 tbsp of chenna ball separate and mix it with pistachios for the stuffing.Divide remaining cheese into small parts so that you can roll it into small 10-12 balls of same size.
  • 7. Add small part of stuffing to each chenna ball and roll it into a smooth ball.
  • 8. For the sugar syrup:Add 6 cups of water to sugar and let it boil in a pot.
  • 9. Add 2 tbsp milk to the syrup to remove any impurity of sugar(if impurity exists)When the syrup is boiling, add the balls one by one(5-6 at a time) and cook it on high flame(covered)
  • 10. Transfer the contents to a serving bowl except the sugar syrup and cook the next batch
  • 11. Let it cool further in the refrigerator for a minimum of 5-6 hours.
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