Ingredients :
- Milk - 1 lit.
- Water - 6 cups
- Yellow colour - little
- Cornflour - 1 teaspoon
- Rawa [ semoline ] - 1 teaspoon
- Maida - 1 teaspoon
- Sugar - 2 cups
- Milk masala - 1 tabl. sps.
- Cardmom - little
Method :
Remove the cream from the milk and prepare paneer from it. Add rawa, maida and yellow colour and mix it. Kneed it till smooth and make balls. Put milk masala inside the balls and give round shape.
Syrup :
Mix sugar and water and heat it on the gas in high flame. Select a vessel which is like deep big kadai, so that syrup will not become thick on boilling for long time. When the water starts boiling add the balls one by one and keep the flame in high. Do not cover for at least 5 mints. Then keep half open for 10 mints, remove cover and boil for another 4 mints. Your rajbhog will become big in size. Remove from the gas. Keep rajbhog in the syrup for 1 / 2 an hour and remove from the syrup. Keep in fridge. Garnish with cardamom.
