Kesari Rajbhog | How to make Kesari Rajbhog

By jay Rawal  |  10th Nov 2015  |  
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  • Kesari Rajbhog, How to make Kesari Rajbhog
Kesari Rajbhogby jay Rawal
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Video for key ingredients

  • How to make Khoya

  • How to make Chenna

About Kesari Rajbhog Recipe

This dessert needs no introduction. My Dadima used to make these best. Melt in the mouth taste with lovely texture with perfect balance of sweetness & lovely flavor of saffron. Learnt it from my Dadima.

Kesari Rajbhog

Ingredients to make Kesari Rajbhog

  • Chenna 250 gms
  • maida 1 tsp
  • Rawa/sooji 1 tsp
  • almonds & pista chopped handful
  • Khoya grated 3 tbsp
  • Green cardamom powder 1/2 tsp
  • rose syrup 2 tbsp
  • sugar 4-5 cups
  • Few strands of saffron

How to make Kesari Rajbhog

  1. Take fresh chenna, knead it well till smooth. Add maida, rawa and knead it gently. Divide into equal portions (makes about 12-14).
  2. Soak pista & almonds in hot water for few minutes. Drain & chop them roughly. Combine khoya with green cardamom powder and rose syrup. Knead it into smooth dough. Mix chopped dry fruits and divide into equal portions.
  3. Stuff a portion of khoya into each portion of chenna and form marble sized balls. Combine sugar with 3 and 1/2 cups of water. Bring it to a boil and make a thin sugar syrup.
  4. Remove scum if any. Now add saffron. Gently slide in stuffed chenna balls and cook for five minutes on high heat. Sprinkle 1/2 cup hot water and cook on high for 5 more minutes. It will be double in size. Remove from heat. Cool.
  5. Keep it in sugar syrup. Serve chilled.

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