Easiest Way to Prepare Perfect Nuts kesar rajbhog

Nuts kesar rajbhog. Free UK Delivery on Eligible Orders Save on Nuts online. Always a great hit when I serve this for my family. Always a great hit when I serve this for my family.

Rajbhog is a popular Bengali sweet, similar to Rasgulla. Rajbhog is made during festivals and celebrations time. Rajbhog is made with soft fresh paneer, saffron and stuffed with mix dry fruit, these are soaked in a sugar syrup and served chilled or at room temperature. You can have Nuts kesar rajbhog using 14 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Nuts kesar rajbhog

1. Prepare 250 gms of Paneer- (homemade or store-bought).
2. Prepare 100 gms of Khoya/Mava- (homemade or store-bought).
3. It's 1-2 tbsp of Milk.
4. You need 1 tsp of -Maida.
5. Prepare 1 tsp of -Sooji/Rava.
6. Prepare -2-3 drops of Badam essence (for yellow colour).
7. It's 1 pinch of -Saffron.
8. It's 1-2 drops of Rose water.
9. Prepare 1 tsp of -Cardamom powder.
10. It's of For Sugar Syrup:.
11. You need 3 cups of -Sugar.
12. It's 3 cups of -Water.
13. It's of For the filling:.
14. You need 25 gms of Mixed nuts(crushed)- (I've used badam,pistachios and cashew nuts).

Rajbhog is kind of bigger version of Rasgulla which is yellow in color. Indian after-meal snack or digestive aid widely used as a mouth freshener,especially after meals. It is delicious sweet in taste and use after a meal and use to carry out as local snack while travelling. Contains Sugar Boiled Sweets Coconut, Skimmed milk powder, sugar, liquid glucose, vegetable fat, salt, contains artificial.

Nuts kesar rajbhog instructions

1. 1. In a bowl,add the paneer and mash it nicely till it is soft..
2. 2. Make a soft dough without any lumps by adding milk..
3. 3. To this,add maida,sooji,badam essence,1/2 of saffron and blend..
4. 4. Make a good soft dough and keep it aside..
5. 5. Place a pan in the stove and make sugar syrup by adding water and sugar..
6. 6. To the syrup,add rose water, badam essence,cardamom powder,saffron and let it boil..
7. 7. Sugar syrup just needs a boiling consistency and do not leave till string consistency..
8. 8. Meanwhile,In a bowl,add khoya,nuts,cardamom powder and mix well.(for the filling).
9. 9. Now take the paneer dough and flatten it..
10. 10. Fill them with little khoya mixture and seal the edges and roll it again..
11. 11. Complete the same procedure for all the balls..
12. 12. Now,when the sugar syrup starts to boil nicely,add the balls into it one by one..
13. 13. Let it cook in medium high for 10 mins stirring it now and then..
14. 14. The size of the balls will double,when it gets cooked..
15. 15. Transfer it to a serving bowl with some syrup..
16. 16. Serve hot or cold..
17. Note: 1. Paneer should be mixed nicely without any small lumps. 2. Make the dough to a soft consistency.(very soft than chapathi dough,but not sticky consistency) 2. Make sure that the paneer balls have no cracks in it,as it would open when you put in sugar syrup. 3. Sugar syrup should be in a thin consistency. 4. Keep the stove in medium high and not too low or not too high..

Rajbhog (or kesar rasgulla) infuses the goodness of ancient Indian spice - saffron into the regular rasgulla. The light-yellow colour and warm taste of saffron raises the stock of rasgulla to the next level. Rajbhog springs up another surprise - that of paneer. Cottage cheese (or paneer) adds in its mushy texture and depth to the otherwise crumbly rasgulla. And, let's not forget all the.