Name: Rajbhog recipe by Ruchiajay Mahant at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Ingredients: Milk 1 litre; White vinegar- 1-2 tbsp; Powdered sugar-1/2 tsp; Semolina- 1/2 tsp; Sugar - 2 cup; Water- 5 cup; Elachi powder - 1/2 tsp; Yellow food colour pinch

Ingredients Serving: 5

Milk 1 litre
White vinegar- 1-2 tbsp
Powdered sugar-1/2 tsp
Semolina- 1/2 tsp
Sugar - 2 cup
Water- 5 cup
Elachi powder - 1/2 tsp
Yellow food colour pinch

Instructions

Boil the milk Turn off the flame. Add vinegar to separate chenna. Collect it on strainer.Wash it under tap water for 4-5 times.
Collect it in a cloth, squeeze excess water and hang it on for 20 minutes,so that excess water gets out. It should not be dry.
After 20 minutes, place chenna on a plate and knead it for 8 minues till the fat comes out or you feel oil in your hands.
Then add semolina, sugar. Mix well and finally add some food colour.
Make balls using the kneaded Chenna. You will get approximately 5 balls. Make sure there are no cracks on the balls.
Boil water with sugar and elaichi. Put the Chenna balls in it and cover it with a plate, cover it with a lid and cook for 15-18 minutes.
Keep it in the fridge for 6-7 hours.

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