Name: Raj bhog recipe by Rajani Gupta at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 250gm indian cottage Chesse or chena; 200 gm sugar; Saffron flakes; Two three drop of rose essence; Some fine chopped pistachios; Two tbl spn khoya; One tea spn fine rava [semolina]; One tea spn corn starch

Ingredients Serving: 5

250gm indian cottage Chesse or chena
200 gm sugar
Saffron flakes
Two three drop of rose essence
Some fine chopped pistachios
Two tbl spn khoya
One tea spn fine rava [semolina]
One tea spn corn starch

Instructions

Mashed the chena for five minutes or till becomes soft.
Add some saffon and one tbl spn water leave for five minute
Mix the corn starch , rava with mashed chena and also add rose essence.
Put the mixture in a muslin cloth and leave it aside for few minutes.
Take khoya and chopped pistachio mix , and stuff the chena balls.
Now take half the quantity of the sugar to half litre water and cook till it boils and then add 1 tsp of milk to it.
After 2 minutes, strain the sugar syrup and then boil it again.
Dip the stuffed chena balls in the sugar syrup, and boil for 10-12 minutes.
Let this cool down completely.
Now make some more sugar syrup with the left over sugar, add 1/2 more cup of water, saffron and the essence. boil the sugar syrup.
Strain the raj bhog from the 1st sugar syrup and dip them in the 2nd sugar syrup made above.
Keep it in fridge for one hour then serve .
Serve it chilled, garnish with pistachio

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