STEP 1. Filtered the curdled milk and squeezed out some water in it. Now add 3/4 teaspoon all purpose flour and mash it well to make small balls.
STEP 2.Now fill dryfruits in each of the paneer balls and close the balls.
STEP 3.Now put 1 bowl of water in sugar in a vessel and let it boil well. Now add cardamom powder and saffron threads to it and let it come to a boil. Now put small balls of cheese in it and cover it for 10 mm. Cook on medium heat. After cooking Rajbhob become full and double.
STEP 4.Switch off the gas for 10 mins. Keep it covered. The color and taste of saffron comes out better by keeping it covered.
STEP 5. Rajbhog is ready.
Nutrition value
282
calories per serving
17 g Fat9 g Protein24 g Carbs< 1 g FiberOther
Current Totals
17 g Fat
9 g Protein
24 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
24 g
Protein
9 g
Fiber
0 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
308 mg
Iron
1 mg
Vitamin A
24 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
22 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
29 mg
Manganese
0 mg
Phosphorus
222 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
