Step 1

firstly, knead fresh paneer till it turns out smooth texture without any grains of milk.

Step 2

now add a tbsp of suji, pinch saffron food colour and pinch cardamom powder.

Step 3

knead further for 5 more minutes or until a soft dough is formed.

Step 4

pinch a small ball sized ball and flatten it.

Step 5

place ½ tsp crushed dry fruit in the centre.

Step 6

get the edges together, and make a round ball without any cracks. keep aside.

Step 7

sugar syrup recipe:

Step 8

firstly, in a deep vessel take 1½ cup of sugar.

Step 9

furthermore, add 8 cups of water and 2 tbsp saffron.

Step 10

boil the syrup for 10 minutes on medium flame.

Step 11

after that, drop the prepared paneer balls into boiling sugar syrup.

Step 12

cover and boil for 15 minutes. the paneer balls will have doubled in size.

Step 13

furthermore, keep aside till it cools completely and then refrigerate.

Step 14

finally, serve rajbhog / kesar rasgulla chilled or at room temperature garnished with few saffron strands.