Kesari Rajbhog | How to make Kesari Rajbhog

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By Preeti Garg
Created on 28th Jul 2015
  • Kesari Rajbhog, How to make Kesari Rajbhog
Kesari Rajbhogby Preeti Garg
  • Kesari Rajbhog | How to make Kesari Rajbhog (89 likes)

  • 1 review
    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.

The delicious and mouthwatering Kesari Rajbhog is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Kesari Rajbhog is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Kesari Rajbhog. Preeti Garg shared Kesari Rajbhog recipe which can serve 12 people. The step by step process with pictures will help you learn how to make the delicious Kesari Rajbhog. Try this delicious Kesari Rajbhog recipe at home and surprise your family and friends. You can connect with the Preeti Garg of Kesari Rajbhog by commenting on the page. In case you have any questions around the ingredients or cooking process. The Kesari Rajbhog can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Kesari Rajbhog with other users

  • 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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Kadir Shaikh12 days ago
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