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Rajbhog

Veggie.Lover's picture
Ingredients
  Rasgulla 12 (1 Recipe)
For filling
  Chopped seedless raisins 2 Tablespoon
  Chopped pistachio 2 Tablespoon, or grated
  Saffron 2 Pinch
  Nutmeg 1 Pinch
  Cardamom powder 2 Pinch
Directions

Prepare paneer as directed
Add powdered saffron.
Knead paneer to mix well.
Make balls of 3/4 inch diameter.
Combine all ingredients for filling.
Make balls of 1/3 inch diameter.
Stuff each paneer ball with a ball of filling.
Cover filling completely with cottage cheese.
Prepare thick and thin syrup as directed in the recipe.
Bring thick syrup to boil, immerse stuffed balls in the syrup and boil on very high heat, until balls start sinking at the bottom.
Transfer balls to thin syrup.
When cool, add a few drops rose essence.
After soaking the balls in thin syrup, pour thick syrup in the thin one.

Recipe Summary

Cuisine: 
Indian
Course: 
Dessert
Method: 
Boiled

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4.30357
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1895 Calories from Fat 489

% Daily Value*

Total Fat 70 g107.3%

Saturated Fat 24.2 g121%

Trans Fat 0 g

Cholesterol 62.1 mg20.7%

Sodium 5.9 mg0.2%

Total Carbohydrates 304 g101.2%

Dietary Fiber 13.4 g53.8%

Sugars 97.2 g

Protein 34 g67%

Vitamin A 3.5% Vitamin C 5.9%

Calcium 55.1% Iron 36.8%

*Based on a 2000 Calorie diet

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Rajbhog Recipe