Rajbhog Recipe - How To Make Rajbhog Sweet - Indian Dessert Recipe - Indian Culinary League - Varun

By Get Curried · 90 min

Ingredients

Instructions

1. Heat the toned or buffalo milk in a pan. When it has heated for a while, lower the flame and add the vinegar mixed with water, stirring gently for a few moments, then switch off the flame.
2. Pour the curdled milk into a muslin cloth, rinse the cloth first to remove the acid, then gather its sides and press firmly to squeeze out the water. Rest it for 15 minutes.
3. Knead for a further 5 minutes, or until a soft dough forms, adding semolina as you knead.
4. Pinch off a small ball of dough and mix in the crushed cashews. Then knead in the saffron pinch.
5. Divide the dough into three portions. Place a nut ball in each portion, join the edges and shape into a round ball with no cracks. Set aside.
6. Put water and sugar into a pressure cooker, add edible food colour, and turn the flame to high. Transfer the rajbhog balls into the cooker.
7. For the sugar syrup: in a deep vessel, take 1½ cups of sugar, add 8 cups of water and 2 tbsp saffron. Boil for 10 minutes on medium flame.
8. Drop the prepared balls into the boiling syrup, cover and boil for 15 minutes. The balls will have doubled in size.
9. Leave to cool completely, then refrigerate before serving.

Summarized from Get Curried's video. Watch it for the details.

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