Rajbhog Kesar Rasgulla
Ingredients: milk, lemon juice, rava, saffron food colour, cardamom powder · 55 min cook time · 240kcal · ₩8,200
Ingredients
1.5litre milk, 2tbsp lemon juice, 1tbsp rava, 1pinch saffron food colour, 1pinch cardamom powder, 0.5tsp dry fruits, 1.5cup sugar, 8cup water, 2tbsp saffron water
Instructions
1. Boil 1.5 litres of milk, add lemon juice to curdle, and turn off the flame once water separates.
2. Drain the mixture using a cloth over a colander, rinse with water, squeeze off, and hang for 20 minutes to get moist paneer.
3. Knead the paneer for 5 minutes until smooth.
4. Add rava, saffron food colour, and cardamom powder, then knead into a soft dough.
5. Take portions of dough, flatten them, stuff with crushed dry fruits, and shape into smooth balls.
6. In a pot, boil sugar, water, and saffron water for 10 minutes.
7. Add the paneer balls to the boiling syrup, cover, and boil for 15 minutes until they double in size.
Source: Watch the original video