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| rajbhog |
Ingredients :
- Paneer /Chhana : made from 1 litre
- Sugar : 2 cups + 1 tbsp
- Kesar / Saffron : 1/2 tsp soaked in 1 tbsp+ 1 tsp milk
- Suji / semolina : 1 tsp
- Maida/ all purpose flour : 1 tsp
- Milk powder(unsweetened) or mawa: 1/4 cup
- Green cardamom powder: 1/4 tsp
- Pistachio (blanched and chopped): 1 tsp
- Water: 5 cups
- Green cardamom: 6-7
- Saffron: few strands
- Rose water: 1-2 tbsp
Procedure:
1) Make channa / paneer and drain out all excess water from it.
2) Put chhana/paneer on plate. Add sugar (1 tbsp), semolina, flour
and saffron to the chhana and mix very well.Mix all the ingredients
very well. Knead the dough with heel of your palm for 10 minutes,
to make a smooth dough.
3) Divide the dough into 10 equal parts and cover the dough with a wet
kitchen towel.
4) Now take another plate and put milk powder,green cardamom powder,
pistachio and saffron soaked in 1 tbsp. Mix all the ingredients for the
stuffing and divide the stuffing into 10 small balls.
5) Stuff the chhana/panner balls with the stuffing balls. Make smooth
round balls. Cover the chhana balls with a wet kitchen towel.
6) Now make syrup .In a large deep container boil 2 cups of sugar
and 4 cups of water. Add green cardamom, saffron to the syrup,
let the syrup boil. As the syrup rolls to boil add the chhana balls
carefully. Reduce heat, cover the container and cook the chhana balls.
Cook the chhana balls for 40-45 min. In between add 1 cup of warm
water to keep the consistency of the syrup right. Make sure you are
using a large enough container to accommodate all the chhana balls
and as the chhana balls are cooked they will swell up to double their size.
7) Switch off heat, remove pan from heat and let it cool down.
Serve hot or cold
