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Main Ingredients | Chenna, Saffron |
Cuisine | Indian |
Course | Mithais |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Kesari Rajbhog
- 250 grams Chenna
- 1 teaspoon Saffron
- 1 teaspoon Semolina (rawa/suji)
- 12-15 Pistachios
- 6-8 Almonds
- 3 tablespoons Mawa (khoya) grated
- 1/2 teaspoon Green cardamom powder
- 2 teaspoon Rose syrup
- 4-5 cups Sugar
- 7-8 strands Saffron (kesar)
Method
- Take fresh chenna, knead it well till smooth. Add refined flour and semolina and knead it gently.
- Divide into twelve to fourteen equal portions.
- Soak pistachios and almonds in one cup hot water for five minutes. Drain, peel and chop them roughly.
- Combine grated khoya with green cardamom powder and rose syrup.
- Knead it into dough. Mix in the roughly chopped pistachios, almonds and divide in to twelve to fourteen equal portions.
- Stuff a portion of khoya into each portion of chenna and form them into marble-sized balls.
- Combine sugar with three and a half cups of water.
- Bring it to a boil and make thin sugar syrup. Remove scum, if any and pass it through a muslin cloth.
- Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.
- Gently slide in stuffed chenna balls and cook for four to five minutes on high heat.
- 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.
- Remove and keep in sufficient quantity of sugar syrup.
- Refrigerate and serve chilled.
Nutrition Info
Calories | 1880 |
Carbohydrates | 264.4 |
Protein | 56.1 |
Fat | 66.3 |
Other Fiber | Iron- 7.7mg |
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