Rajbhog Recipe
Ingredients
| Rassgulla, 1 recipe | ||
| Seedless raisins | 2 Tablespoon, chopped (For filling :) | |
| Pistachio | 2 Tablespoon, grated (For filling :) | |
| Saffron | 2 Pinch (For filling :) | |
| Nutmeg, a pinch | ||
| Cardamom powder | 2 Pinch (For filling :) | |
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.
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.
Chef
