Photograph of the finished Rajbhog

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Rajbhog

1 hr 40 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 2.8 l
  • Photograph of Lime Lime 4
  • Photograph of Sugar Sugar 920 g
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Pistachios Pistachios 160 g
  • Photograph of Sliced almonds Sliced almonds 140 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Tapioca starch Tapioca starch 48 g

Method

  1. 1 Heat the milk, then squeeze in some lemon juice to curdle it, and strain to obtain the curd of fresh cheese.
  2. 2 Let the cheese block hang to drain for 1 hour, then knead it in your palms for 12 minutes until smooth.
  3. 3 Mix in the tapioca flour, roll into balls the size of lemons, and stuff the crushed seeds and saffron into the center.
  4. 4 The large, seed-filled balls are a distinguishing feature of this dish, while the small, hollow balls are from a different dish.
  5. 5 Make a thin syrup, then drop the balls into it and simmer gently for 18 minutes, until they double in size.
  6. 6 Keep the pot covered throughout the boiling process and do not open it midway; opening it will cause the meatballs to collapse and become tough.
Start cooking