Shahi Rajbhog

Heat the milk. Then, turn off the heat and let it cool slightly. In a small bowl, take the lemon juice and mix in an equal amount of water.

Now, using a spoon, slowly add this mixture to the milk (do not pour all the lemon juice at once); the milk will curdle properly.

Pour the mixture into a muslin (cotton) cloth to drain the whey. Then, pour some fresh water over it to wash away the sourness of the lemon.

Tie it into a bundle and hang it up for a while. The *paneer* (cottage cheese) is ready.

After a while, transfer the *paneer* to a vessel. Add the saffron (soak the saffron strands in lukewarm milk beforehand) and the food coloring, then knead/mash it well until smooth.

Now, shape the mixture into small balls. Place a few saffron strands and pistachio slivers in the center of each ball.

Take a wide vessel, add the sugar and water, and bring it to a boil.

Add the balls to the boiling syrup, cover with a lid, and cook on high heat for 5 minutes.

Remove the lid, gently flip the Rajbhogs over, cover again, and let them boil on high heat for another 15 minutes.

If it seems like the syrup is reducing too much, add another half-glass of water.

After 15 minutes, remove the lid. Prepare a separate bowl with some ice and cold water, and transfer the cooked Rajbhogs into it one by one. Cook the leftover sugar syrup on the stove for 5–7 minutes to thicken it, then mix it into the bowl containing the Rajbhog once it has cooled down.

Leave it in the refrigerator to chill for four to five hours, add a little rose water, and enjoy the chilled Rajbhog.

Heat the milk. Then, turn off the heat and let it cool slightly. In a small bowl, take the lemon juice and mix in an equal amount of water.

Now, using a spoon, slowly add this mixture to the milk (do not pour all the lemon juice at once); the milk will curdle properly.

Pour the mixture into a muslin (cotton) cloth to drain the whey. Then, pour some fresh water over it to wash away the sourness of the lemon.

Tie it into a bundle and hang it up for a while. The *paneer* (cottage cheese) is ready.

After a while, transfer the *paneer* to a vessel. Add the saffron (soak the saffron strands in lukewarm milk beforehand) and the food coloring, then knead/mash it well until smooth.

Now, shape the mixture into small balls. Place a few saffron strands and pistachio slivers in the center of each ball.

Take a wide vessel, add the sugar and water, and bring it to a boil.

Add the balls to the boiling syrup, cover with a lid, and cook on high heat for 5 minutes.

Remove the lid, gently flip the Rajbhogs over, cover again, and let them boil on high heat for another 15 minutes.

If it seems like the syrup is reducing too much, add another half-glass of water.

After 15 minutes, remove the lid. Prepare a separate bowl with some ice and cold water, and transfer the cooked Rajbhogs into it one by one. Cook the leftover sugar syrup on the stove for 5–7 minutes to thicken it, then mix it into the bowl containing the Rajbhog once it has cooled down.

Leave it in the refrigerator to chill for four to five hours, add a little rose water, and enjoy the chilled Rajbhog.