Rajbhog is a popular Bengali sweet, similar to Rasgulla. Rajbhog is made during festivals and celebrations time. Rajbhog is made with soft fresh paneer, saffron and stuffed with mix dry fruit, these are soaked in a sugar syrup and served chilled or at room temperature.

Rajbhog is kind of bigger version of Rasgulla which is yellow in color. Because preparing Rajbhog is quite similar to Rasgulla. In the old days in history, this sweet was prepared for the Kings and consisted of different nuts and dry fruits. Saffron, which was affordable only by rich people was used in preparing this sweet making it very rich in taste and hence the name Rajbhog. I used almonds, cashews and pistachios to fill the Rajbhog and this is something that can customized.

Ingredients:

For Chena/Fresh Paneer (Cottage Cheese)
• 1 ½ Litter Milk
• 1 tbsp Vinegar/ or 2 Lemon Juice or ½ tsp Tartaric Acid

For Sugar Syrup
• 4 cup Sugar
• ½ tsp Saffron Threads
• 4-5 Whole Green Cardamom
• 1 tsp Rose Water

Other Ingredients
• 1 tbsp Arrowroot Powder/1 tsp Fine Semolina
• ¼ tsp Cardamom Powder
• ¼ tsp Yellow Food Color
• 2-3 tbsp Coarsely Grinded Mixed Dry Fruit (Almond, Cashew and Pistachios) for Stuffing

Method:

For Chena/Fresh Paneer
1. First we need to make chena (cottage cheese). So heat the milk into the big vessel and when its start boiling add lemon juice and stir it well.
2. Now milk gets curdled and separating the light green water (if your milk not curdling, add little more lemon juice).
3. Set the cheese cloth or thin cotton cloth on strainer or colander and pour the curdled milk in it. Now pour cold water on curdle milk and remove or strain the whey.
4. Now collect the cheese cloth together with coagulated milk shreds lightly and hang it on tap for 30 mins to drip out the water.
5. After 30 mins squeeze the excess water and remove it on plate.

For Sugar Syrup
1. Soak saffron threads into the 2 tbsp water and keep aside
2. In a deep pan add sugar and 4 cups water and bring it to boil on high flame. When start boiling reduce the flame and add soaked saffron threads, green cardamom and boil it on low flame. Keep the syrup in thin consistency.

Rajbhog Process
1. Take the prepared chena and knead it till smooth, it will take almost 8-10 minutes to make smooth dough.
2. Add yellow food color, arrowroot powder, cardamom powder and knead it again.
3. Now divide the dough into the small-small balls, press it little bit with thumb, stuff the dry fruit mixture into that, cover it and make smooth balls.
4. While sugar syrup is boiling add prepared balls into the syrup, cover the pan with a lid properly and cook (boil) the balls for 12-15 minutes on medium to high flame.
5. Now open the lid, you will notice that the balls become double in size, keep them boiling without lid for another 7-8 minutes on high flame.
6. Remove the pan from flame. Now Rajbhog is ready, add rose water and keep aside for 1 hour to cool down completely. Then keep it inside the refrigerator or room temperature and serve as per your choice.

Tips:

• If you don’t like stuffed dry fruits in Rajbhog you can skip that.
• Always knead the chena properly and make smooth for perfect spongy Rajbhog.
• Make the ball always small because it will be double in size.
• You can store the Rajbhog up to 1 week into the refrigerator.

Rajbhog Recipe (Kesar Rasgulla)

 

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Rajbhog is a popular Bengali sweet, similar to Rasgulla. Rajbhog is made during festivals and celebrations time. Rajbhog is made with soft fresh paneer, saffron and stuffed with mix dry fruit, these are soaked in a sugar syrup and served chilled or at room temperature.

Author: Binjal Pandya

Recipe type: Sweet & Dessert

Cuisine: Indian

Ingredients

For Chena/Fresh Paneer (Cottage Cheese)

• 1 ½ Litter Milk
• 1 tbsp Vinegar/ or 2 Lemon Juice or ½ tsp Tartaric Acid

For Sugar Syrup

• 4 cup Sugar
• ½ tsp Saffron Threads
• 4-5 Whole Green Cardamom
• 1 tsp Rose Water

Other Ingredients

• 1 tbsp Arrowroot Powder/1 tsp Fine Semolina
• ¼ tsp Cardamom Powder
• ¼ tsp Yellow Food Color
• 2-3 tbsp Coarsely Grinded Mixed Dry Fruit (Almond, Cashew and Pistachios) for Stuffing

Instructions

For Chena/Fresh Paneer

1. First we need to make chena (cottage cheese). So heat the milk into the big vessel and when its start boiling add lemon juice and stir it well.
2. Now milk gets curdled and separating the light green water (if your milk not curdling, add little more lemon juice).
3. Set the cheese cloth or thin cotton cloth on strainer or colander and pour the curdled milk in it. Now pour cold water on curdle milk and remove or strain the whey.
4. Now collect the cheese cloth together with coagulated milk shreds lightly and hang it on tap for 30 mins to drip out the water.
5. After 30 mins squeeze the excess water and remove it on plate.

For Sugar Syrup

1. Soak saffron threads into the 2 tbsp water and keep aside
2. In a deep pan add sugar and 4 cups water and bring it to boil on high flame. When start boiling reduce the flame and add soaked saffron threads, green cardamom and boil it on low flame. Keep the syrup in thin consistency.

Rajbhog Process

1. Take the prepared chena and knead it till smooth, it will take almost 8-10 minutes to make smooth dough.
2. Add yellow food color, arrowroot powder, cardamom powder and knead it again.
3. Now divide the dough into the small-small balls, press it little bit with thumb, stuff the dry fruit mixture into that, cover it and make smooth balls.
4. While sugar syrup is boiling add prepared balls into the syrup, cover the pan with a lid properly and cook (boil) the balls for 12-15 minutes on medium to high flame.
5. Now open the lid, you will notice that the balls become double in size, keep them boiling without lid for another 7-8 minutes on high flame.
6. Remove the pan from flame. Now Rajbhog is ready, add rose water and keep aside for 1 hour to cool down completely. Then keep it inside the refrigerator or room temperature and serve as per your choice.

Notes

• If you don’t like stuffed dry fruits in Rajbhog you can skip that.
• Always knead the chena properly and make smooth for perfect spongy Rajbhog.
• Make the ball always small because it will be double in size.
• You can store the Rajbhog up to 1 week into the refrigerator.

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