Kesari Rajbhog | How to make Kesari Rajbhog

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ByPreeti Garg
Created on 28th Jul 2015
  • Kesari Rajbhog, How to make Kesari Rajbhog
Kesari Rajbhogby Preeti Garg
  • Kesari Rajbhog | How to make Kesari Rajbhog (60 likes)

  • 0 reviews
    Rate It!
  • By Preeti Garg
    Created on 28th Jul 2015

About Kesari Rajbhog

Rajbhog is an Indian Mithai which is prepared with chenna (cottage cheese) and saffron, and served in flavoured sugar syrup.

Kesari Rajbhog, a deliciously amazing recipe to treat your family members. This recipe of Kesari Rajbhog by Preeti Garg will definitely help you in its preparation. Surprisingly the preparations for Kesari Rajbhog can be done within few minute. Isn't it interesting. Also, the time taken for cooking Kesari Rajbhog is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 12 people.A lot of times making Kesari Rajbhog can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Kesari Rajbhog is just too tempting. Cooking Kesari Rajbhogat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Kesari Rajbhog is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofKesari Rajbhog from Better Butter.

  • Prep Time0mins
  • Cook Time60mins
  • Serves12People

Video for key ingredients

  • How to make Chenna

Kesari Rajbhog

Ingredients to make Kesari Rajbhog

  • 2 Cups Fresh Chenna/ Cottage Cheese
  • 1 Tsp. Refined Flour/ Maida
  • 1 Tsp. Semolina
  • 24 Pistachios Blanched
  • 1 Tsp. Green Cardamom Powder
  • 4 Cups Sugar
  • Few Saffron Strands

How to make Kesari Rajbhog

  1. Knead the fresh chenna until smooth. Add refined flour and semolina and knead again gently.
  2. Divide into twelve equal portions.
  3. Blanch the pistachios in water for 5 minutes and peel, and keep aside.Stuff 2-3 pistachios in each portion of chenna and form into small round ball form.
  4. Combine sugar with three Cup of water. Bring it to a boil and make thin sugar syrup.
  5. Remove scum, if any and add cardamom powder in to the syrup for flavor
  6. Add stuffed chenna balls into sugar syrup.
  7. Cover and cook for 15 minutes on high flame or until they are almost double in size. Keep aside to cool.
  8. Soak the saffron strands in hot water and keep aside. Add saffron color in cool syrup and refrigerate to chill.
My Tip: Personally I don’t like food color or preservatives in food. For this recipe, I soaked a few saffron strands in warm water to get original kesari/ saffron color which is good for health too.

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