Kesari Rajbhog | How to make Kesari Rajbhog

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Byjay Rawal
Created on 10th Nov 2015
  • Kesari Rajbhog, How to make Kesari Rajbhog
Kesari Rajbhogby jay Rawal
  • Kesari Rajbhog | How to make Kesari Rajbhog (21 likes)

  • 0 reviews
    Rate It!
  • By jay Rawal
    Created on 10th Nov 2015

About Kesari Rajbhog

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 is a delicious dish which is liked by the people of every age group. Kesari Rajbhog by jay Rawal is a step by step process which is best to understand for the beginners. Kesari Rajbhog is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Kesari Rajbhog takes few minute for the preparation and 30 minute for cooking. The aroma of this Kesari Rajbhog make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Kesari Rajbhog will be the best option for you. The flavor of Kesari Rajbhog is unforgettable and you will enjoy each and every bite of this. Try this Kesari Rajbhog at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time30mins
  • Serves6People

Video for key ingredients

  • How to make Khoya

  • How to make Chenna

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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