Rajbhog (Cardamom and pistachio-stuffed cottage cheese dumpl recipe
For the filling:
1 3/4 cups (350 ml) 12 fl oz Full-cream milk
1 1/2 tbsp (30 g) 1 oz Sugar
3 tbsp (45 g) 1 1/2 oz Pistachios (pista), grated
5 Green cardamom (choti elaichi), crushed
1 1/2 tbsp (30 g) 1 oz Sugar
3 tbsp (45 g) 1 1/2 oz Pistachios (pista), grated
5 Green cardamom (choti elaichi), crushed
For the dumplings:
10 cups (2 litres) 64 fl oz Full-cream milk
4 tbsp (60 ml) 2 fl oz Lemon (nimbu) juice
4 tbsp (60 ml) 2 fl oz Lemon (nimbu) juice
For the syrup:
10 cups (2 litres) 64 fl oz Water
10 cups (1 1/2 kg) 3.3 lb Sugar
1 tbsp (15 g) Cornstarch, dissolved in 1/4 cup water 1/2 tsp Rose water (gulab jal)
10 cups (1 1/2 kg) 3.3 lb Sugar
1 tbsp (15 g) Cornstarch, dissolved in 1/4 cup water 1/2 tsp Rose water (gulab jal)
method
1. For the filling, boil the full-cream milk and sugar in a pan till the milk is reduced to half. Add pistachios and green cardamom; cook until the mixture leaves the sides of the pan. Keep aside.
2. For the dumplings, heat the milk on high heat and bring to the boil. Reduce heat and add lemon juice to curdle the milk. Remove from heat.
3. Pour this cheese-whey mixture into a moist cheesecloth. Pick up the cheesecloth by its corners, twist it loosely just to seal the cheese inside and rinse under a tap for a few minutes. Hang the cloth for 20-30 minutes to allow the excess water to drain.
4. Remove the soft cottage cheese-on a clean work surface and crumble it. Divide into 8 portions and flatten each slightly. Also divide the filling equally into 8 portions and place one in the centre of each patty. Roll into balls.
5. For the syrup, boil the sugar and water in a pan, till the sugar dissolves. Gently slide in the prepared balls. Boil for 20 minutes, adding the dissolved cornstarch to thicken the consistency of the syrup.
6. Remove from heat and let the dumplings cool. Sprinkle rose water and serve chilled or at room temperature.
2. For the dumplings, heat the milk on high heat and bring to the boil. Reduce heat and add lemon juice to curdle the milk. Remove from heat.
3. Pour this cheese-whey mixture into a moist cheesecloth. Pick up the cheesecloth by its corners, twist it loosely just to seal the cheese inside and rinse under a tap for a few minutes. Hang the cloth for 20-30 minutes to allow the excess water to drain.
4. Remove the soft cottage cheese-on a clean work surface and crumble it. Divide into 8 portions and flatten each slightly. Also divide the filling equally into 8 portions and place one in the centre of each patty. Roll into balls.
5. For the syrup, boil the sugar and water in a pan, till the sugar dissolves. Gently slide in the prepared balls. Boil for 20 minutes, adding the dissolved cornstarch to thicken the consistency of the syrup.
6. Remove from heat and let the dumplings cool. Sprinkle rose water and serve chilled or at room temperature.
serving amount
serves: 6 - 8
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