Take fresh homemade paneer in a wide plate and crumble it. Using your palm mash it for around 5-6 minutes. When it is as smooth as butter or cream stop mashing it.
Add 0.25 tsp yellow food color and mix well. Make a dough of it, cover with a wet kitchen towel and keep aside.
Meanwhile prepare filling for that mix chopped pistachio, rasins and 1 pinch saffron in a small bowl add 2-3 drops of water and mix well. Keep aside.
Now boil 5 cups of water and 0.5 cup sugar in a wide pressure cooker on high flame.
Meanwhile divide the paneer dough in to 6 equal portions and shape each portion to a smooth tight (by pressing tightly) ball. Keep aside.
Now take 1 ball in your hand and flatten it slightly. Place some filling in center and folt it tightly. Flatten it so that no excessive air remains inside. And give a ball like shape again making sure no filling comes out and no cracks on surface.
Follow the same procedure with all balls and keep aside.
Check if the water started boiling drop each raj bhog slowly in the water making sure pressure cooker has sufficient space as the rajbhog (paneer balls) will expand to almost double in size.
Now close the pressure cooker lid and reduce the flame to low after 1 whistle. Wait for 2 more whistles on low flame and the switch off the gas. Open the pressure cooker only when it cools down naturally. You will see the rajbhog is almost double in size and its surface texture is changed and looks cooked.
Now take one in hand, press it lightly using your fingers to remove the extra sugar syrup (you should notice that the rajbhog has come back to its original size as it was before removing the extra sugar syrup). Do this with all rajbhog and keep aside in a big bowl.
Now add 0.5 cup sugar and 0.25 tsp food color in the pressure cooker water, let it boil. When a boil comes and sugar is dissolved completely switch off the flame. And pour this syrup over the rajbhog. Let them cool completely naturally. Then refrigerate for 1-2 hours.
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