How to make Kesari Rajbhog Recipe - A delicious sweet prepared with chenna stuffed with mixture of khoya, pista and almonds.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chenna (from cow's milk), Refined flour (maida) ( मैदा )

Cuisine : Bengali

Course : Mithais

Kesari Rajbhog

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

You can also find more Mithais recipes like Choconut Bananas, Stuffed Laddoo, Chocolate Coated Mithai, Two Coloured Coconut Burfi . Or try out these recipes from Bengali Cuisine like Mango Sandesh, Mishti Doi, Mithoo Dahi, Khichuri.

Kesari Rajbhog Recipe Card

Kesari Rajbhog
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kesari Rajbhog

  • Chenna (from cow's milk) 250 grams

  • Refined flour (maida) 1 teaspoon

  • Semolina (rawa/suji) 1 teaspoon

  • Pistachios 12-15

  • Almonds 6-8

  • Mawa (khoya) grated 3 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Rose syrup 2 teaspoon

  • Sugar 4-5 cups

  • Saffron (kesar) 7-8 strands

Method

Step 1

Take fresh chenna, knead it well till smooth. Add refined flour and semolina and knead it gently.

Step 2

Divide into twelve to fourteen equal portions.

Step 3

Soak pistachios and almonds in one cup hot water for five minutes. Drain, peel and chop them roughly.

Step 4

Combine grated khoya with green cardamom powder and rose syrup.

Step 5

Knead it into dough. Mix in the roughly chopped pistachios, almonds and divide in to twelve to fourteen equal portions.

Step 6

Stuff a portion of khoya into each portion of chenna and form them into marble-sized balls.

Step 7

Combine sugar with three and a half cups of water.

Step 8

Bring it to a boil and make thin sugar syrup. Remove scum, if any and pass it through a muslin cloth.

Step 9

Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.

Step 10

Gently slide in stuffed chenna balls and cook for four to five minutes on high heat.

Step 11

Sprinkle about quarter cup hot water and continue to cook on high heat for another five minutes or till they are almost double in size.

Step 12

Remove and keep in sufficient quantity of sugar syrup.

Step 13

Refrigerate and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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