Ingredients
• Chenna
• Milk 10 cups
• White vinegar 8 teaspoons
• Refined flour (maida) 1 tablespoon
• Cornflour/ corn starch 1/2 teaspoon
• FOR FILLING
• Khoya/mawa 1/4 cup
• Pistachios 1 tablespoon
• Green cardamom powder 1/8 teaspoon
• Saffron (kesar) a few strands
• Rose water 1/4 teaspoon
• Sugar 1.2 kilograms
• Milk 2 tablespoons
• Saffron (kesar) a few strands
• Yellow food colour a few drops
Method
Bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F.
Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.
Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.
Transfer the chhenna onto a worktop. Mix together half a teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth.
Divide into twenty-five equal portions and roll into balls.
For the filling, grind together the khoya, pistachios, cardamom powder, saffron and rose water coarsely. Divide into twenty-five equal portions and roll into small balls.
Stuff each chhenna ball with a portion of the filling and roll again into a ball taking care that no cracks form.
Mix the remaining refined flour with half a cup of water and set aside.
To make the syrup, cook the sugar with five cups of water, stirring continuously till the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle, and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.
Pour one cup of the syrup, reserving the rest, into a deep and wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the raj bhog. Add half the flour-water mixture - the syrup will start frothing. Cook the raj bhog, gently agitating the syrup so that the balls do not stick to the bottom of the pan.
Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the raj bhog spring back when pressed. This is a sign that they are cooked.
Add the saffron and yellow colour to the reserved syrup.
• Chenna
• Milk 10 cups
• White vinegar 8 teaspoons
• Refined flour (maida) 1 tablespoon
• Cornflour/ corn starch 1/2 teaspoon
• FOR FILLING
• Khoya/mawa 1/4 cup
• Pistachios 1 tablespoon
• Green cardamom powder 1/8 teaspoon
• Saffron (kesar) a few strands
• Rose water 1/4 teaspoon
• Sugar 1.2 kilograms
• Milk 2 tablespoons
• Saffron (kesar) a few strands
• Yellow food colour a few drops
Method
Bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F.
Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.
Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.
Transfer the chhenna onto a worktop. Mix together half a teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth.
Divide into twenty-five equal portions and roll into balls.
For the filling, grind together the khoya, pistachios, cardamom powder, saffron and rose water coarsely. Divide into twenty-five equal portions and roll into small balls.
Stuff each chhenna ball with a portion of the filling and roll again into a ball taking care that no cracks form.
Mix the remaining refined flour with half a cup of water and set aside.
To make the syrup, cook the sugar with five cups of water, stirring continuously till the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle, and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.
Pour one cup of the syrup, reserving the rest, into a deep and wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the raj bhog. Add half the flour-water mixture - the syrup will start frothing. Cook the raj bhog, gently agitating the syrup so that the balls do not stick to the bottom of the pan.
Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the raj bhog spring back when pressed. This is a sign that they are cooked.
Add the saffron and yellow colour to the reserved syrup.
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