How to make Kesari Rajbhog - A delicious sweet prepared with chenna stuffed with mixture of khoya, pista and almonds.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chenna (छैना), Saffron

Cuisine : Indian

Course : Mithais

Kesari Rajbhog Recipe Card

Kesari Rajbhog

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kesari Rajbhog checkout Chennar Payesh. You can also find more Mithais recipes like Kesari Rajbhog, Chocolate Paan Rolls, Pista Roll, Anarsa.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kesari Rajbhog Recipe

  • Chenna 250 grams

  • Saffron 1 teaspoon

  • Semolina (rawa/suji) 1 teaspoon

  • Pistachios 12-15

  • Almonds 6-8

  • Mawa (khoya) grated 3 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Rose syrup 2 teaspoon

  • Sugar 4-5 cups

  • Saffron (kesar) 7-8 strands


Step 1

Take fresh chenna, knead it well till smooth. Add refined flour and semolina and knead it gently.

Step 2

Divide into twelve to fourteen equal portions.

Step 3

Soak pistachios and almonds in one cup hot water for five minutes. Drain, peel and chop them roughly.

Step 4

Combine grated khoya with green cardamom powder and rose syrup.

Step 5

Knead it into dough. Mix in the roughly chopped pistachios, almonds and divide in to twelve to fourteen equal portions.

Step 6

Stuff a portion of khoya into each portion of chenna and form them into marble-sized balls.

Step 7

Combine sugar with three and a half cups of water.

Step 8

Bring it to a boil and make thin sugar syrup. Remove scum, if any and pass it through a muslin cloth.

Step 9

Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.

Step 10

Gently slide in stuffed chenna balls and cook for four to five minutes on high heat.

Step 11

Sprinkle about quarter cup hot water and continue to cook on high heat for another five minutes or till they are almost double in size.

Step 12

Remove and keep in sufficient quantity of sugar syrup.

Step 13

Refrigerate and serve chilled.