RAJ BOGH

INGREDIENTS

MILK - 500ML

SUGAR - 1CUP

WATER - 31/2 CUP

SAFFRON

BADAM (CHOPPED)- 1TBSP

PISTA(CHOPPED)-1TBSP

METHOD

1.  BOIL 2 CUPS WATER IN A DEEP BOTTOMED PAN. ADD 8TSPS SUGAR  ALLOW SUGAR TO DISSOLVE. BRING IT TO ROLLING BOIL. REMOVE IT FROM FIRE AND ADD CARDAMOM AND SAFFRON.KEEP IT A SIDE AND LET IT COOL
2. TAKE A HEAVY BOTTOMED VESSEL AND BOIL MILK. WHILE BOILING, ADD LEMON JUICE AND LET THE MILK CURDLED.
3. STRAIN AND SEPERATE THE CHENNA.
4. GRIND THIS CHENNA TO A SMOOTH PASTE IN A MIXIE
5. DIVIDE THE CHENNA IN TO 2 PORTIONS.IN ONE PORTION ADD BOILED BADAM, PISTA, CARDAMOM POWDER AND SAFFRON TO MAKE STUFFING.
6. AGAIN DIVIDE THIS INTO 6 SMALL BALLS.
7. DIVIDE THE CHENNA IN TO 6 POTION.
8. FLATTEN THE CHENNA IN THE PALM.PLACE ONE PORTION OF STUFFING AND CLOSE THE EDGES. ROLL TO MAKE BALLS.
9. TAKE  1 CUP OF WATER IN A DEEP BOTTOMED VESSEL. ADD 6TSP SUGAR. BRING IT TO BOIL.
10. ADD THE CHANNA BALLS AND COOK .YOU WILL OBSERVE THE SIZE OF THE BALLS INCREASE AND THE COLOUR OF SAFFRON COMES OUT.
11. ADD THESE BALLS INTO THE SUGAR SYRUP.

REFRIGERATE FOR 1 HR AND SERVE IT CHILLED.

THIS RECIPE IS GOING TO
SPOTLIGHT :FESTIVE FOOD
My First Event - Feast of Sacrifice
Serve It - Boiled
Walk Through Memory Lane
MILK SWEET RECIPES
CELEBRATE NAVARATRI DIWALI and jagruthis page