Raj Bhog
Saffron infused sweet chenna balls stuffed with dried fruits and nuts and dunked in sugar syrup.
Equipment
- Sauce pan
Ingredients
- 1 litre milk
- 2 teaspoon lemon juice
For filling
- 1 tablespoon cashew nuts
- 1 tablespoon raisins
- 1 tablespoon almonds
- ¼ teaspoon cardamom powder
- ¼ teaspoon rosewater
For sugar syrup
- 2 cups sugar
- 4 cups water
- few strands saffron
Instructions
- Bring the milk to a boil over high heat. Set aside to cool slightly. Mix the lemon juice in it slowly. Stir lightly till the milk curdles. Wash the Chenna in a colander under running water.
- Strain the chenna through a piece of muslin and squeeze to remove all the water.
- Transfer the Chenna in a bowl. Knead it till the mixture is smooth for about 8-10 minutes.
- Divide into equal portions and roll into balls.
- For the filling, grind together the pistachios, cardamom powder, raisins, cashew nuts, almonds, and rose water coarsely. Divide equal portions and roll into small balls.
- Stuff each chenna ball with a portion of the filling and roll again into a ball taking care that no cracks form.
- To make the syrup, cook the sugar with water, stirring continuously till the sugar dissolves. Add saffron strands and let the syrup come to a boil. Heat 1/2 cup of water up to boil and set aside.
- Add chenna balls in the syrup and cook covered for 10-12 minutes.
- Slowly drizzle 2 tablespoons of hot water every five minutes to avoid thickening of syrup. Cook till the raj bhog spring back when pressed.
Notes
- Use fresh full-fat milk for best results.
- Do not overfill the chenna balls or they might break while boiling.
- Let the rasgullas soak in syrup for at least 2–3 hours for full flavor.
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