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Rajbhog is Indian Mithai which prepared with
chenna (cottage cheese) and saffron, and served in sugar syrup. As it’s our
first announcement so I choose quite simple recipe under Indian Sweets. I adopt
this recipe from Chef Sanjeev kapoor’s food portal.
chenna (cottage cheese) and saffron, and served in sugar syrup. As it’s our
first announcement so I choose quite simple recipe under Indian Sweets. I adopt
this recipe from Chef Sanjeev kapoor’s food portal.
For this recipe, you have
to knead the chenna with sooji and maida and stuffed with khoya and pistachios and
served in cardamom flavor sugar syrup. This recipe is quite same as Bengali rasgulla
but quite different in part of stuffing and its color is yellow.
to knead the chenna with sooji and maida and stuffed with khoya and pistachios and
served in cardamom flavor sugar syrup. This recipe is quite same as Bengali rasgulla
but quite different in part of stuffing and its color is yellow.
Preparation
Time: 20 Minutes
Time: 20 Minutes
Cooking
Time: 30 Minutes
Time: 30 Minutes
Servings: 12
Category:
Indian Sweets
Indian Sweets
Recipe
Source: Sanjeev Kapoor
Source: Sanjeev Kapoor
Ingredients:
2 Cup Chenna/
Cottage Cheese
Cottage Cheese
1 Tsp. Refined
Flour/ Maida
Flour/ Maida
1 Tsp. Semolina
24 Pistachios,
Blanched
Blanched
1 Tsp. Green Cardamom
Powder
Powder
4 Cup Sugar
Few Saffron Strands
Instructions:
Knead the fresh
cheena until to smooth.
cheena until to smooth.
Add refined flour and semolina and knead it
gently. Divide into twelve equal
portions.
gently. Divide into twelve equal
portions.
Blanch the pistachios in water for 5 minutes
and peel it and keep aside.
and peel it and keep aside.
Add 2-3 pistachios in each portion of chenna
and form into small round ball form.
and form into small round ball form.
Combine sugar with three Cup of water. Bring
it to a boil and make thin sugar syrup.
it to a boil and make thin sugar syrup.
Remove scum, if any and add cardamom powder
in syrup for flavor.
in syrup for flavor.
Add stuffed chenna balls into sugar syrup.
Cover and cook for 15 minutes on high flame
or until they are almost double in size. Keep aside to cool.
or until they are almost double in size. Keep aside to cool.
Soak the saffron strands in hot water and
keep aside.
keep aside.
Add saffron color in cool syrup and refrigerate
to chill.
to chill.
Notes:
Personally I don’t like food color or preservatives in
food. For this recipe, I was soaked few saffron strands in warm water and get original
kesari/ saffron color which is good for health too.
food. For this recipe, I was soaked few saffron strands in warm water and get original
kesari/ saffron color which is good for health too.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Lovely rajbhog.Def My favourite one.
Yummy dessert n tempting presentation
Yummy and tempting rajbhog.. My favourite dessert Preeti 🙂
Loved this challenge, thanks for introducing Rajbhog to us..delicious rasgullas.
delicious rajbhog!! it was fun making it!!!
It was indeed a good challenge.. Loved it
Very yummy and delicious rajbhog..
Looks delicious and yummy.
Loved the color of the syrup and stuffing is interesting..
wonderful challenge and raj bhog looks so spongy, perfectly made dear !!