Time and servings
Time and servings
Ingredients
for paneer balls:
- 1½ litre milk (cow)
- 2 tbsp lemon juice
- 1 tbsp rava / semolina / suji
- pinch saffron food colour
- pinch cardamom powder
- 2 tbsp crushed dry fruits (cashew, pistachios, almonds)
for sugar syrup:
- 1½ cup sugar
- 8 cup water
- 2 tbsp saffron / kesar water
Instructions
- firstly, knead fresh paneer till it turns out smooth texture without any grains of milk.
- now add a tbsp of suji, pinch saffron food colour and pinch cardamom powder.
- knead further for 5 more minutes or until a soft dough is formed.
- pinch a small ball sized ball and flatten it.
- place ½ tsp crushed dry fruit in the centre.
- get the edges together, and make a round ball without any cracks. keep aside.
- sugar syrup recipe:
- firstly, in a deep vessel take 1½ cup of sugar.
- furthermore, add 8 cups of water and 2 tbsp saffron.
- boil the syrup for 10 minutes on medium flame.
- after that, drop the prepared paneer balls into boiling sugar syrup.
- cover and boil for 15 minutes. the paneer balls will have doubled in size.
- furthermore, keep aside till it cools completely and then refrigerate.
- finally, serve rajbhog / kesar rasgulla chilled or at room temperature garnished with few saffron strands.
How to make rajbhog sweet with step by step photo
1
firstly, in a thick bottomed vessel take 1.5-litre cows milk.
2
get the milk to boil stirring occasionally to prevent from burning and forming cream (malai) on top.
3
once the milk comes to a boil, simmer and pour 2 tbsp lemon juice. you can alternatively use curd or vinegar.
4
stir continuously till the milk curdles keeping the flame on low to medium.
5
do not boil further once water separates completely.
6
drain the curdled milk over a cloth-lined over a colander. you can use leftover water to make soup or knead the dough as they are very nutritious.
7
squeeze off the water completely. be careful as the curdled milk will be very hot.
8
rinse off the curdled milk with fresh water to remove sourness from lemon juice.
9
squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
10
hang for 20 minutes making sure the water is drained completely, yet remain the moisture.
11
after 20 minutes, start to knead the paneer for 5 minutes.
12
knead paneer till it turns out smooth texture without any grains of milk.
13
now add a tbsp of suji, pinch saffron food colour and pinch cardamom powder.
14
knead further for 5 more minutes or until a soft dough is formed.
15
pinch a small ball sized ball and flatten it.
16
place ½ tsp crushed dry fruit in the centre.
17
get the edges together, and make a round ball without any cracks. keep aside.
Sugar syrup recipe
1
firstly, in a deep vessel take 1½ cup of sugar.
2
furthermore, add 8 cups of water and 2 tbsp saffron.
3
boil the syrup for 10 minutes on medium flame.
4
after that, drop the prepared paneer balls into boiling sugar syrup.
5
cover and boil for 15 minutes. the paneer balls will have doubled in size.
6
furthermore, keep aside till it cools completely and then refrigerate.
7
finally, serve rajbhog / kesar rasgulla chilled or at room temperature garnished with few saffron strands.
Video
Notes
- firstly, add more lime juice if the milk doesn’t curdle well.
- in addition, the dough should not be kneaded for long, otherwise, the rasgullas may turn hard.
- also adding rava is optional, however, it prevents from breaking while boiling.
- furthermore, if the sugar syrup is not clean then clean by adding a tbsp of milk.
- finally, rajbhog / kesar rasgulla is usually prepared to double the size of rasgulla.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rajbhog-sweet-recipe-kesar-rasgulla/