Kesari Rajbhog | How to make Kesari Rajbhog

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By jay 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 delicious and authentic dish. Kesari Rajbhog by jay Rawal is a great option when you want something interesting to eat at home. Restaurant style Kesari Rajbhog is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Kesari Rajbhog is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kesari Rajbhog. Kesari Rajbhog is an amazing dish which is perfectly appropriate for any occasion. Kesari Rajbhog is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kesari Rajbhog at your home.

  • 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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