200 gms cottage cheese
1 spoon flour
1/2 kg sugar
2 cups of water
Golden food color
1/8 teaspoon saffron
1 teaspoon Cardamom powder
8 soaked and finely ground almonds
8 soaked and finely ground pistachios
Mix saffron with cardamom powder, almonds and pistachios. Provide sugar and water on the gas, so that the syrup becomes ready.
Then mash the cheese and maida together and soften together. Now break the chiche into 6-8 pieces.
Then take a piece and put it on the palm and press a little bit and keep a little bit of pistachios and almonds in between.
After that lift the chisel around and close it and round it with the help of both hands, keep the prepared balls in the plate.
In this way, make all round-the-clock shells and make them ready. Now prepare the chemistry prepared by boiling 1-1 in boiling syrup, the flame must be sharp.
Cover the utensil and cook rajbhog, so that it gets absorbed in it well.
Cook for 15-20 minutes and mix light water in 5-5 minutes, so that the syrup does not thicken completely. After that turn off the gas.
When mingling becomes cold, mix 1/4 tsp food color in water and mix it in a syrup and mix it.
Rajabhog is ready to be ready to keep them cool in the fridge and serve after cooling.