Ingredients:
- For the Chenna (Paneer):
- 1 liter milk 🥛
- 2 tablespoons lemon juice or vinegar 🍋
- 1 cup water 💧
- For the Rajbhog:
- 1 cup chenna (prepared as above) 🧀
- 1/2 cup sugar 🍬
- 1/4 teaspoon cardamom powder 🌿
- A pinch of saffron strands (optional) 🌟
- 1 tablespoon rose water (optional) 🌹
- Chopped nuts (cashews, almonds) 🥜
- 1/4 teaspoon yellow food color (optional) 🌈
For the Sugar Syrup:
- 2 cups sugar 🍚
- 3 cups water 💦
- A few saffron strands (optional) ✨
Instructions:
- Prepare Chenna:
- Boil milk in a pan. Once it starts boiling, add lemon juice or vinegar to curdle the milk. Stir gently until the milk curdles completely.
- Strain the curdled milk using a muslin cloth or a fine sieve. Rinse with cold water to remove the acidic taste. Squeeze out excess water and set aside.
- Prepare Rajbhog Mixture:
- In a mixing bowl, combine the chenna, sugar, cardamom powder, and saffron (if using). Mix well.
- Add yellow food color and rose water if desired. Mix until everything is well combined.
- Shape the mixture into small balls or oval shapes. You can also flatten them slightly if you prefer.
- Prepare Sugar Syrup:
- In a pan, combine sugar and water. Bring it to a boil and let it simmer for 5 minutes.
- Add saffron strands if using and continue to simmer for another minute. Turn off the heat.
- Cook Rajbhog:
- Heat water in a large pan and gently drop the shaped chenna balls into it.
- Cook on low heat for about 15-20 minutes until the Rajbhog balls are soft and spongy.
- Transfer the cooked Rajbhog balls to the warm sugar syrup. Let them soak for at least 30 minutes to absorb the syrup.
- Garnish and Serve:
- Garnish with chopped nuts.
- Serve chilled or at room temperature. Enjoy your delicious Rajbhog! 😋
Feel free to tweak the ingredients or steps as needed. Enjoy your sweet treat! 🍬
