Kesari Raj Bhog~~SFC~#1

Kesari Raj bhog, have you ever tasted this fantastic and succelent juicy stuffed rasgullas?? if not you are seriously missing something. Actually i never had a chance to taste of this fantastic sweet until Preeti of Simply Tadka suggested this beautiful sweet for this month's Sweet Fantasy Club where we can learn many sweets and desserts. Actually this sweet club is open to whoever have sweet tooth and love to learn many different variety of sweets and desserts.Every month, the members of this group cook two different sweets or desserts and blogs on their blogs. One of the sweet goes for Indian sweets and the second one goes for International or fusion desserts, seriously i dont want to miss this chance to learn different sweets and joined the group immediately.

For this month we have Kesari Rajbhog for Indian sweets and hot chocolate fudge for International or fusion. This Rajbhog is from Sanjeev's Kapoor and trust me these juicy,softy stuffed rasgullas are just amazing and seriously you cant stop having just with one. They are simply fantabulous and truly an excellent sweet to make and enjoy for a celebration. Dont wait, make some and celebrate diwali with this incredible sweet..This beauties are going Diwali Delicacies Event, hosted by me and Sangee Vijay of spicy treats and to Gayathri's Diwali Special.

1cup Paneer/Chenna
1tsp Maida
1tsp Semolina
20nos Pistachios
8nos Almonds
3tbsp Mawa/khoya (grated)
1/2tsp Cardamom powder
2cups Sugar
Few saffron strands

Take the paneer, knead until they turns smooth, add the maida and semolina and knead again.

Divide into 12equal portions, meanwhile soak the pistachio and almonds in warm water.

Drain and peel them, chop them roughly.

Mix the grated khoya with chopped nuts, cardamom powder, divide it as twelve equal portions.

Roll the chenna as a ball and stuff a portion of the khoya in each ball, roll them again as a medium sized balls.

Combine the sugar and two cups of water, bring it to boil and make a thin sugar syrup.

Add the saffron strands to the syrup and gently slide in the stuffed chenna balls.

Cook for few minutes in high falme and continue to cook in high flame, cook in simmer until they double their size.

Remove and let them cool completely.

Keep it in fridge and serve chilled.