Gujarati Rajbhog

**Author - Alee Venkatesh **



Ingredients (METHOD 1)
  • 1 litre milk
  • sugar to taste (+ extra sugar to make sugar syrup for soaking) - approximately 1/2 to 1 kg)
  • 10-12 cardamom pods (powdered)
  • 1/2 cup ghee
  • 1 cup maida flour
  • Few saffron strands
Method 1
  • Boil milk until it becomes thick like curd/yogurt
  • Add ghee & sugar, mix well
  • Roast maida flour and add to the mix mixture
  • Add cardamom powder & saffron strands (SAFFRON STRANDS NEED TO BE SOAKED IN 1/2 TSP. WARM WATER OR MILK)
  • Keep cooking this mix mixture (on medium heat), continuously stirring
  • When the mixture looks like mysorepak texture, remove from heat
  • When the mixture is still warm, make small balls out of it and  soak in sugar syrup.  Serve chilled (chilling for 5-6hours)

Ingredients (METHOD 2)
  • 200gms cottage cheese (crumbled, mixed with sugar, cardamom powder, ghee maida flour, saffron strands and kneaded into a smooth dough.   Divide this dough into equal parts, make small balls and cook in sugar syrup (it takes about 25-30 minutes).  Remove from heat, place in a serving bowl, add extra sugar syrup and chill for 5-6 hours.  Serve