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A Sweet for all occasion: Delicious Raj Bhog
For the rasgullas
250 gm chenna, few drops of saffron food colour, 1 tsp plain flour/maida (for dusting)
To be mixed into a stuffing
1 tbsp chenna, 1 tsp pistachios (chopped), 1 tsp almonds (chopped), 1/2 tsp sugar, 5 saffron/kesar strands, 1/2 tsp cardamom powder/elaichi powder
For the sugar syrup
5 cups sugar, 1/2 cup milk
Other ingredients
2 tbsp plain flour (maida)
For garnish
pistachios (chopped), almonds (chopped), saffron/kesar strands
For the raj bhogs
First knead chenna and saffron food colour together. Now make 8 equal portions of it. Keep aside. Now mix chenna, pistachios, almonds, sugar, strands of kesar and cardamom powder. Divide this stuffing into 8 equal portions. Keep them aside too. Take one portion of chenna and rolling it gently between the palms and flatten it. Repeat this for rest of the chenna portion. Place one portion of the stuffing in each flattened chenna and bring the ends together to seal the edges on top. Shape the stuffed raj bhogs into rounds by rolling them gently between the palms of your hands. Ensure that there should be no cracks on the surface. Now place the raj bhogs on the back of a thali which is lightly dusted with flour.
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