Kesari Rajbhog

 Kesari Rajbhog is a tradition Bengali Sweet. These Juicy Rasgullas are soaked in saffron flavored sugar syrup and they stuffed with dry fruits , nuts , mawa ( kova in tamil).They are so delicious and mouthwatering. 

This recipe is adopted from Chef Sanjeev Kapoors website. 

INGREDIENTS:

Fresh Paneer / Cottage Cheese - 250gm
APF - 1 TSP
Semolina - 1 TSP
Pistachios - 12-15
Almonds - 6-8
Kova - 3 TBLS
Cardamom powder - 1/2 TSP
Rose Syrup - 2 TSP
Sugar - 4-5 Cups
Saffron - 7-8 Strands

                         

INSTRUCTIONS:

How to make Rasgullas:

•  Knead the fresh paneer till it is smooth .
• Add flour and semolina and knead again and divide it into 12 equal potions.
• Blanch the Almonds and Pistachios , peel the skin and chop them fine.
• Now combine Kova , Cardamom powder , rose water and chopped nuts .
• Knead them and form a 12 equal size balls.
• Now stuff the kova in the potion of paneer and set aside.

How to Make saffron flavored Sugar Syrup:

• In a heavy bottom pan , combine sugar and 31/2 cups of water.
• Bring it to boil and make a thin sugar syrup.
• Add Saffron.

How to make Kesari Rajbhog:

• Gently add the stuffed paneer balls in the boiling sugar syrup.
• Cook it for four to five minutes in high heat.
• Again add quarter cup hot water and continue to cook on high heat till they are double in size.
• Remove from heat and keep them in enough amount of sugar syrup.
• Refrigerate and serve chilled

Linking it to Cooking with white at Merrytummy