Kesar Rajbhog / Kesar Rasgulla

Kesar Rajbhog / Kesar Rasgulla 

Kesar Rajbhog / Kesar Rasgulla is a famous bengali sweet dish. Simple and delicious to eat & cook both. Made up of milk solid & saffron strands, dipped in sugar syrup . It's a sweet which satisfies both mind & heart.

Best enjoyed when served hot along with samosa another snack which is famous in bengal as well.

Preparation Time: 20 minutes                             Cooking Time: 30 minutes

Ingredients:-

Chenna(Paneer)- 1.5 litres milk

Sugar- 2 cups

Water- 5 cups

All purpose flour(Maida)- 2 tbsp

Castor Sugar- 2 tbsp

Cardamon Peels- 4 pieces

Cardamon Powder- 2 pinch

Food Color(Orange)- 2 pinch

Dry Fruits(Almonds, Cashew, Pistachios)- 2 tbsp ( finely crushed)

Saffron- 2 pinch

Method:-

FOR CHENNA DOUGH-

1. Take a plate add the chenna, maida, castor sugar &  a pinch of orange food color.

2. Now mix all the ingredients well to form a dough.

3. Mix with the help of your palms, to make a smooth dough of the chenna.

4. After mixing keep it aside.

FOR FILLING-

1. Take a small bowl add the finely crushed dry fruits, cardamon powder & small portion of  chenna dough.

2. Mix well all the ingredients together to form a mixture of dry fruits.

3. Now make small - small balls of dry fruits to be used as fillings inside the rasgullas.

RASGULLAS-

1. Now divide the chenna dough into equal parts(here 9 parts) as well the dry fruits filling.

2. Now make some space between the chenna balls and fill it with the dry fruits balls.

3. Give it a perfect round shape of  rasgulla.

4.  Make with the same process for the remaining chenna.

5. Now take a kadhai add the water, sugar, cardamon peels, orange food color & saffron.

6. Bring the sugar syrup to boil or until the sugar melts.

7. Now add the rasgullas into the sugar syrup and cover the lid for 5 minutes at high heat.

8. After 5 minutes open the lid and turn the rasgullas slowly, then again cover the lid for another 20 minutes at low heat.

9. Again after 20 minutes open the lid, you'll see that the rasgullas are properly formed(swelled) and in proper  shape.

10.  Best served hot.

Happy Cooking!

Kakali's Home Kitchen