Rajbhog Recipe | Kesar Rasgulla Recipe

rajbhog recipe

Rajbhog Recipe: Rajbhog, also known as Raj Bhog, is a traditional Indian dessert (Bengali sweet) made with paneer cheese. This dessert is very similar to another popular Bengali dessert called Rasgulla. Making Rajbhog at home is a simple and fuss-free process. Simply follow the recipe exactly and you will have the best Rajbhog.

So get ready to impress your guests at your next gathering with this delectable delicacy Rajbhog. They’d be blown away by the appearance and flavour. Everyone would go CRAZY for it.

Rajbhog, also known as Bengali Sweet, is a popular and traditional Bengali dessert in which crushed dry fruit stuffed paneer cheese (chena) balls are cooked in a saffron cardamom flavoured sugar syrup. This recipe is nearly identical to that of another popular Bengali sweet, Rasgulla.

Rajbhog is commonly made for festivals and special occasions, but this humble sweet can be served all year.

Bengali sweets are widely consumed throughout India, and it is widely assumed that a Bengali meal would be incomplete without a sweet dish.

Another simple and traditional Bengali sweet made with milk solids and kesar strands. These Bengali desserts are very similar to the well-known rasgulla recipe and are typically made with milk solids or chenna. Within the Bengali community, these desserts are typically prepared during the festival seasons of Navaratri and Diwali.

Rajbhog sweet texture and pattern are similar to rasgulla recipe, with a major difference in colour and dry fruits stuffing. Furthermore, because these paneer-based desserts were traditionally prepared for kings and during festivals, they are larger in size than other Bengali sweets. As a result, this simple paneer cheese dessert is known as raj bhog sweet.

Personally, I believe that preparing rajbhog is much easier than preparing other traditional Bengali sweet recipes. The main reason is the size, as well as the addition of semolina while kneading the chenna. Personally, I dislike adding rava to chenna for other Bengali sweets such as rasgulla and rasmalai. However, I have added this as rajbhog sweet because it requires the stuffing of dry fruits within it. Furthermore, the semolina acts as a binding agent, reducing the likelihood of bursting while boiling. Furthermore, because the size is larger or double the size of traditional rasgulla, I find it easier to shape.

In addition, some helpful hints and key recommendations for making the rajbhog sweet or kesar rasgulla recipe. First and foremost, I strongly advise using full cream cows milk for the best results. The density of the milk solids or chenna would be very low with skim milk, making it unsuitable. I used 1 tbsp rava as a binding agent for the chenna, but it is optional. I made the paneer balls without it in my previous post about rasgulla. Finally, the paneer balls must be free of cracks and have a smooth surface. Otherwise, while boiling, it may burst and dissolve.

You can also see my other Sweet Recipes Collection, it Includes various delicious sweet recipes such as Ras Malai RecipeChhena Rasgulla RecipePeda RecipeChocolate Barfi RecipeJalebi Recipe and So on.

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Rajbhog Recipe Card:

rajbhog recipe

Rajbhog Recipe

Manita
Rajbhog, also known as Raj Bhog, is a traditional Indian dessert (Bengali sweet) made with paneer cheese. This dessert is very similar to another popular Bengali dessert called Rasgulla. Making Rajbhog at home is a simple and fuss-free process. Simply follow the recipe exactly and you will have the best Rajbhog.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course sweets
Cuisine Indian
Servings 10 servings

Ingredients
  

To Make Paneer Balls, Combine The Following Ingredients:

  • litre  milk (cow)  (cow)
  • 2 tbsp  lemon juice
  • 1 tbsp  rava / semolina / suji
  • pinch  saffron food colour
  • pinch  cardamom powder
  •  crushed dry fruits  (cashew, pistachios, almonds)

For Sugar Syrup:

  • 1½  cups sugar
  • 8 cups water
  • 2 tbsp  saffron / kesar water

Instructions
 

Step-By-Step Instructions For Making Rajbhog Sweet

  • First, place 1.5 litres of cow's milk in a thick-bottomed vessel.
  • Bring the milk to a boil, stirring occasionally to prevent burning and the formation of cream (malai) on top.
  • When the milk comes to a boil, reduce to a low heat and add 2 tablespoons lemon juice. You can also use curd or vinegar instead.
  • Stir constantly, keeping the heat low to medium, until the milk curdles.
  • Once the water has separated completely, do not continue to boil.
  • Drain the curdled milk in a colander lined with a cloth. As they are very nutritious, you can use leftover water to make soup or knead the dough.
  • Squeeze out all of the water. Take care because the curdled milk will be extremely hot.
  • To remove the sourness from the lemon juice, rinse the curdled milk with fresh water.
  • Squeeze out all of the water. If you oversqueeze the paneer, the moisture will be lost.
  • Hang for 20 minutes, making sure the water has been completely drained but the moisture has not been lost.
  • After 20 minutes, begin kneading the paneer for 5 minutes.
  • knead paneer until it has a smooth texture and no milk grains.
  • Now stir in a tbsp of suji, a pinch of saffron food colouring, and a pinch of cardamom powder.
  • Knead for another 5 minutes, or until a soft dough forms.
  • flatten a small ball with your fingers
  • 1/2 tsp crushed dry fruit in the centre
  • Bring the edges together to form a round ball with no cracks. set aside

Recipe For Sugar Syrup:

  • First, place1½ cup of sugar in a large vessel.
  • additionally, 8 cups of water and 2 tbsp saffron
  • On medium heat, bring the syrup to a boil for 10 minutes.
  • Then, drop the paneer balls into the boiling sugar syrup.
  • Cook for 15 minutes, covered. The paneer balls will have grown in size by a factor of two.
  • additionally, set aside until completely cool before refrigerating
  • Finally, garnish the rajbhog / kesar rasgulla with a few saffron strands and serve chilled or at room temperature.
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Notes:

  • First, if the milk does not curdle properly, add more lime juice.
  • Furthermore, the dough should not be kneaded for too long, or the rasgullas will become hard.
  • Adding rava is optional, but it prevents the rava from breaking while boiling.
  • Moreover, if the sugar syrup is not clean, clean it with a tbsp of milk.
  • For making paneer balls, the chena should be soft. If the chena dries out too much, it will be difficult to smooth the dough and the balls may break in the syrup. They would also become hard.
  • Furthermore, if the paneer contains too much moisture, the Rajbhog may become flat while boiling.
  • When you drop the balls into the syrup, make sure it is constantly boiling. This step ensures that you get spongy Rajbhog.
  • I added arrowroot to give Rajbhog a slight stiffness, but if you can’t find it, you can simply replace it with semolina or corn starch. After stuffing, arrowroot and semolina act as a binding agent, making it easier to shape into balls.
  • Make sure there are no cracks when you re-roll the paneer balls after stuffing them. If you notice any cracks, try to smooth them out. Otherwise, the balls may crack.
  • Finally, rajbhog / kesar rasgulla is typically prepared in order to double the size of rasgulla.

FAQ’s

What exactly is Rajbhog?

Rajbhog, also known as Bengali Sweet, is a popular and traditional Bengali dessert in which crushed dry fruit stuffed paneer cheese (chena) balls are cooked in a saffron cardamom flavoured sugar syrup. This recipe is nearly identical to that of another popular Bengali sweet, Rasgulla.

Rajbhog is commonly made for festivals and special occasions, but this humble sweet can be served all year.

Can I make Rajbhog in a variety of flavours?

Sure, why not? Traditional Rajbhog is flavoured with kesar (saffron). However, if you, like me, enjoy experimenting with authentic dishes, the good news is that this recipe can easily be tweaked and made into your desired flavouring.

So feel free to experiment with flavourings that suit your taste preferences. Cardamom, rose water, and kewara are some of my other favourite rajbhog flavours.

Is Rajbhog required to be stuffed?

Rajbhog is made from exotic ingredients like saffron and dry fruits. As a result, this dish is regarded as a royal delicacy. As a result, the traditional Rajbhog recipe includes a dry fruit stuffing. If you don’t like dry fruit stuffing, you can leave it out entirely. You can also stuff it with mawa or other fillings of your choice.

What’s the distinction between Rajbhog and Rasgulla?

Both Rajbhog and Rasgulla are made with chena and cooked in sugar syrup (chashni). The only distinction is that Rajbhog is always yellow and stuffed with dry fruits. It’s also a little stiffer and bigger in size.

How do you make Rajbhog?

Here’s a quick and easy recipe for preparing the Bengali dessert Rajbhog at home. To master this dish, you’ll need only a few simple ingredients that are readily available in any kitchen.

To make rajbhog, we must first prepare chena. To make this dish, it is recommended that you make your own cottage cheese (paneer or chena). This is due to the fact that homemade chena is very soft, which adds to its delectability.

How do you prepare Chena for Rajbhog?

To make chena, bring the milk to a boil in a saucepan. When the milk begins to boil, reduce the heat to low and gradually add the acidic agent (lemon juice, vinegar, citric acid). Continue to stir until the milk has curdled and the whey has completely separated from the milk. Remove from the heat.

Cover a colander with a muslin cloth. Pour the coagulated milk over the cloth and rinse thoroughly with ice cold water to drain. Gather the cloth from all sides and squeeze to remove excess water. For 30 minutes, hang it. Chena is now complete and ready for use.

How does Rajbhog stuffing get made?

Rajbhog stuffing is made with blanched and chopped cashews and pistachios. Blanching is as easy as immersing them in hot water for 30 minutes. As a result, the nuts will become softer, making it easier to remove the skin from the pistachios.

Simply cut them into small pieces after peeling or crush them with a mortar and pestle. Crush some cardamom into the dry fruit mixture as well. This will improve the taste of your Rajbhog.

What is the best way to make paneer dough for Rajbhog?

Place the chena in a large plate and begin kneading until smooth. A good knead is all that is required to make a perfectly smooth dough. The best way to knead the chenna dough is to rub it between your palms. The dough should be kneaded for about 5 minutes.

Now, combine chena, arrowroot/semolina, food colouring, and cardamom powder in a mixing bowl and thoroughly combine. When chenna holds a dough shape and does not fall apart when broken, the dough is ready. At this point, your hands will also become a little greasy. If you’ve reached this point, the chena dough for the Rajbhog is ready. It is now ready to be formed into rajbhog balls.

How to Prepare Chena Balls for Rajbhog

Cut the paneer/chena dough into 12-14 equal-sized pieces. Using your fingers, flatten one chena portion into a circle. Fill the centre with 1 tsp dry fruit stuffing. Pull the chena circle up from all sides and seal the edges to completely conceal the stuffing. Roll it once more into a smooth, crack-free ball. Place it on a plate and repeat with the remaining chena balls for rajbhog.

How does one make sugar syrup?

In a large and deep pan, combine 2 cups sugar and 6 cups water. Stir thoroughly and allow the sugar to completely melt. Saffron strands and cardamom powder can be added at this point. Stir well and cook for 7-8 minutes on high heat. The syrup has been prepared.

How do you prepare Rajbhog?

Drop rajbhog balls into the boiling sugar syrup one at a time. Cook the rajbhog for 15 minutes on high heat, covered. Reduce the heat to medium and continue to boil for 3-5 minutes. (At this point, if the syrup has thickened too much, add 3-4 tbsp of water.) Remove from the heat and set aside to cool completely at room temperature.

How should Rajbhog be served?

Refrigerate the rajbhog with the sugar syrup for 3-4 hours after it has cooled. Rajbhog is all set. As an after-meal dessert, serve it chilled.

How should Rajbhog be stored?

Rajbhog and sugar syrup should be kept in the refrigerator. Rajbhog can be stored in the refrigerator for up to a week if kept covered.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.

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