RAJ BHOG

Prep Time : 30 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Milk    1.5 ltr
Sugar     4 cup
Lemon juice 4 tbsp
Water   3 cup
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 1.5 ltr of 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.
Add saffron food color in it.
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 pressure cooker and add sugar and three cup of water and also add the saffron color cheena / cottage balls and steam it.
When cooker release the whistle simmer the 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.