RAJBHOG

 

Prep Time : 30 mins

Cooking Time : 15 mins
Serve : 8

INGREDIENTS
Milk - 5 cup
Sugar     1 cup
Lemon juice 4 tbsp
Water   4 cup
 Saffron food color - a pinch
For stuffing
Pistachios    1 tbsp
Crushed cashew nuts  1 tbsp
Cheena /cottage cheese  1 tbsp
Sugar       1 tbsp
Green cardamom powder   tbsp

METHOD
For making raj bhog we need to prepare cheena / cottage cheese from 5 cup of cow milk.
Take milk in a vessel and put it for boiling, once boiled add lemon juice and cover the vessel.. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min.
We mashed the cheena / cottage cheese very well and make a soft and smooth dough.
Now prepare raj bhog balls.
Divide the dough in eight equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Mix1 tbsp cheena / cottage cheese,1 tbsp sugar,cardamom powder and all chopped dry fruits for making stuffing.
Place 1/4 tsp stuffing in cheena balls and close the stuffing nicely.
Now we take pan and add sugar and 4 cup of water,saffron food color and also add the  cheena / cottage balls and cover the lid and boil it,once boiled keep it in the low flame for fifteen mins.
Once cooled,we open the lid.
The Raj Bhog should be floating on the syrup and its size should be double.
Serve chilled.