Rajbhog Recipe

Rajbhog picture

Summary

CuisineCourse
Method

Ingredients

 Rasgulla12 (1 Recipe)
For filling
 Chopped seedless raisins2 Tablespoon
 Chopped pistachio2 Tablespoon, or grated
 Saffron2 Pinch
 Nutmeg1 Pinch
 Cardamom powder2 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 1895 Calories from Fat 489

% Daily Value*

Total Fat 70 g107.3%

Saturated Fat 24.2 g121%

Trans Fat 0 g

Cholesterol 62.1 mg

Sodium 5.9 mg0.2%

Total Carbohydrates 304 g101.2%

Dietary Fiber 13.4 g53.8%

Sugars 97.2 g

Protein 34 g67%

Vitamin A 3.5% Vitamin C 5.9%

Calcium 55.1% Iron 36.8%

*Based on a 2000 Calorie diet

Directions

Prepare paneer as directed
Add powdered saffron.
Knead paneer to mix well.
Make balls of 3/4 inch diameter.
Combine all ingredients for filling.
Make balls of 1/3 inch diameter.
Stuff each paneer ball with a ball of filling.
Cover filling completely with cottage cheese.
Prepare thick and thin syrup as directed in the recipe.
Bring thick syrup to boil, immerse stuffed balls in the syrup and boil on very high heat, until balls start sinking at the bottom.
Transfer balls to thin syrup.
When cool, add a few drops rose essence.
After soaking the balls in thin syrup, pour thick syrup in the thin one.
Image Courtesy : http://www.flickr.com/photos/jepoirrier/3025325877/
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