Heat a pan add milk then slowly add vinegar water mixture stir continuously until the milk curdles
Put the chenna in a cheesecloth for 15 minutes so that the excess water goes out then put it in the plate
Now knead the chenna until soft then add few strands of kesar soaked milk again knead it then make a small balls out of it, now add sugar, water and kesar strands in a pan
When the sugar syrup starts to boil slowly add the chenna balls in it cook it in medium heat for 15 to 20 minutes, after that the rajbhog will double in size after bringing it to a room temperature serve..
