chenna

1 tablespoon chenna

1 teaspoon chopped pistachios

1 teaspoon chopped almonds

1/2 teaspoon sugar

5 strands saffron

1/2 teaspoon cardamom powder
For the sugar syrup

5 cups sugar

1/2 cup milk
Other ingredients

2 tablespoons plain flour (maida)
For the raj bhogs
1. Knead together the chenna and saffron food colour and divide into 8 equal portions. Keep aside.

2. Divide the stuffing into 8 equal portions. Keep aside.

3. Flatten each portion of the chenna gently between the palms of your hands to make circles of 50 mm. (2") diameter.