July 19, 2020
Raj hog is one of the famous sweets made in Kolkata. It is used in special festivals.
INGREDIANT :
- 250 grams chenna from cow’s milk
- 1 teaspoon refined flour (maida)
- 1 teaspoon semolina (rawa/suji)
- 12-15 pistachios
- 6-8 almonds
- 3 tablespoons grated mawa (khoya)
- ½ teaspoon green cardamom powder
- 2 teaspoons rose syrup
- 4-5 cups sugar
- 7-8 strands saffron (kesar)
METHOD :
- Take fresh chenna and mold it until it be become smooth.
- Add refined flour and semolina and knead it gently.
- Divide the mixture into twelve to fourteen equal portions.
- Soak pistachios and almonds in one cup hot water. Drain and peel them and chop gently.
- Combine grated khoya with green cardamom powder and rose syrup and mix it into dough.
- Mix in the roughly chopped pistachios, almonds and divide in to twelve to fourteen equal portions. Stuff a portion of khoya into each portion of chenna and form them into marble-sized balls.
- Mix sugar in three and a half cups of water.
- Bring it to a boil and make thin sugar syrup. Remove scum, if any and pass it through a muslin cloth.
- Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.
- Gently slide in stuffed chenna balls and cook for four to five minutes on high heat.
- Sprinkle about quarter cup hot water and continue to cook on high heat for another five minutes or till they are almost double in size.
- Remove and keep in sufficient quantity of sugar syrup. Refrigerate and serve chill