INGREDIENTS
For Chena
🌿1 liter cow milk
🌿1-2 tablespoons vinegar/
For Sugar Syrup:
🌿2cups sugar
🌿6 cups water
🌿1/4 teaspoon kesar
🌿1/4 elaichi powder
For Stuffing:
🌿pista
For Paneer Dough:
🌿1 fine semolina
🌿1/4 teaspoon elaichi powder
INSTRUCTIONS:
How To Make Chena
🌿1-liter milk to the pan, and let it come to a boil.
🌿Once the milk starts boiling, turn the heat to low and start adding the vinegar little by little.
🌿Keep stirring until the milk is curdled and the whey (light green water) is separated from the milk completely. Turn off the heat.
🌿Now place a muslin cloth to drain, pour the coagulated milk over the cloth and rinse well with the ice-cold water to discard the whey.
🌿Gather up the cloth from all the sides.
🌿Squeeze it well to take out the excess water.
🌿After 30 minutes, remvoe chena from the cloth Keep it aside.
How To Make Stuffing For Rajbhog:
🌿Take out chena on a big plate and start kneading until the doudh is ready
🌿Now, add semolina to chena along with cardamom powder, and mix well to combine.
🌿Keep kneading until the dough is ready.
How To Make Chena
Balls For Rajbhog:
🌿Divide chena dough into 12-14 small equal pieces. Take one chena portion and roll it.
🌿Flatten it into a circle using your fingers.
🌿Add 1 pistha to the center.
🌿Pull up the chena circle from all sides and seal the edges to hide the stuffing entirely.
🌿Roll it again into a smooth crack-free ball.
🌿Place it on a plate and similarly assemble all chena balls for rajbhog.
How To Make Sugar Syrup:
🌿Add 2 cups of sugar and 6 cups of water to a broad and deep saucepan.
🌿Stir well and let the sugar melt completely.
🌿Add saffron strands and cardamom powder to it.
🌿Stir well again and let it boil on high heat for 7-8 minutes. The syrup is ready.
How To Cook Rajbhog:
🌿Drop rajbhog paneer balls one by one into the boiling sugar syrup.
🌿Cover and cook rajbhog for 15 -20 minutes on high heat. Balls would turn double in size. Turn the heat to medium and keep boiling for 5 minutes.
🌿Turn off the heat and let them cool completely at room temperature.
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