Name: Rajbhog recipe by Shobha Dave at BetterButter
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 4
Ingredients: 1 litre cow milk; A pinch of citric acid, approximately; Saffron; Yellow food colour; 2 bowls sugar; 5 bowls water; Handful of Pistachios, Cashews and Cardamoms

Instructions

Take 1 liter of cow milk and boil it. (Remove the cream formed after refrigerating.) Boil the milk, add a pinch of citric acid and when it curdles turn off the flame.
Strain the chhena formed in a cotton cloth and wash it to remove the sourness of the acid. Hang the cloth for half an hour.
Remove the chhena in a plate and rub it properly using your palm. Take yellow colour and mix in 1/2 tsp of the chhena water. Add this colour to the chhena and mix. Now take 1 tbsp of this chhena and keep it aside.
Cut the pista and kaju into very small pieces. Crush the elaichi. Mix these with the chhena kept aside. Form small balls from this chhena to be kept as filling.
Now take the other chhena. Mix kesar water in it and knead till it's soft.
Take a big amount of kesar chhena and stuff the dry fruit ball in just like we do in kachoris. Make it into a smooth ball. Form as many balls.( Approximately 4 balls will be formed.)
Take 2 bowls of sugar and 5 cups of water to boil in a wide mouthed kadhai type vessel. As it boils, dip the balls into it. The gas flame should be high and cover the vessel.
Put off the flame after 10 mins. If you see the syrup is getting thick, pour in 1 tsp of water little by little. The Rajbhog is ready in 10 mins.
Let it cool, then garnish and serve.

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