Name: Kesari Rajbhog recipe by jay Rawal at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Chenna 250 gms; Maida 1 tsp; Rawa/sooji 1 tsp; Almonds & pista chopped handful; Khoya grated 3 tbsp; Green cardamom powder 1/2 tsp; Rose syrup 2 tbsp; Sugar 4-5 cups; Few strands of saffron

ABOUT Kesari Rajbhog RECIPE

This dessert needs no introduction. My Dadima used to make these best. Melt in the mouth taste with lovely texture with perfect balance of sweetness & lovely flavor of saffron. Learnt it from my Dadima.

Ingredients Serving: 6

Chenna 250 gms
Maida 1 tsp
Rawa/sooji 1 tsp
Almonds & pista chopped handful
Khoya grated 3 tbsp
Green cardamom powder 1/2 tsp
Rose syrup 2 tbsp
Sugar 4-5 cups
Few strands of saffron

Instructions

Take fresh chenna, knead it well till smooth. Add maida, rawa and knead it gently. Divide into equal portions (makes about 12-14).
Soak pista & almonds in hot water for few minutes. Drain & chop them roughly. Combine khoya with green cardamom powder and rose syrup. Knead it into smooth dough. Mix chopped dry fruits and divide into equal portions.
Stuff a portion of khoya into each portion of chenna and form marble sized balls. Combine sugar with 3 and 1/2 cups of water. Bring it to a boil and make a thin sugar syrup.
Remove scum if any. Now add saffron. Gently slide in stuffed chenna balls and cook for five minutes on high heat. Sprinkle 1/2 cup hot water and cook on high for 5 more minutes. It will be double in size. Remove from heat. Cool.
Keep it in sugar syrup. Serve chilled.

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