What is Rajbhog ?
It is the Bengali sweet full of flavor. You can call it the richer cousin of Rassogulla /Rasagulla/Rasabhari. This is basically a bigger kesar rasgulla recipe with some nuts in between. It is a good way of feeding milk to picky kids on some days. However, you need to guard the sugar intake with kids. Some kids don't like sweets, but one can just not resist this soft yellow rasgulla.
Saffron gives Rajbhog its yellow colour and characteristic aroma. Thus it is better than feeding kids creamy cake. You can always squeeze a bit for the kids so that sugar syrup is removed. After all, the only way to enjoy sugar all life long is to actually eat less sugar.
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Which milk to use for rajbhog ?
The choice of milk is very important to get the right texture in rajbhog sweet recipe. This is the same for recipes such as Rasagulla or Rasmalai. Ideally if you can use pure Cow's milk then that is the best milk for the recipe. However if that is not an easy option then we can do a combination of full fat milk and lite milk.
Equipment
- muslin cloth
- saucepan
- mortar and pestle
Ingredients
For chenna/cheese balls:
- full fat milk
- lite milk, optional for better texture
- vinegar or lemon juice
- saffron/kesar
For the stuffing:
- pistachios sliced
- almonds sliced
sugar syrup:
- sugar
- water
Refer to recipe card for quantity.
How to make chenna or paneer for rajbhog ?
1. Heat milk in a pot, once it has boiled, turn off the heat. Allow to cool for 5 mins . Add lemon juice/vinegar slowly to the hot milk to make fresh paneer.
2. Drain the excess water from the cheese.
3. Take the cheese out from the cheese cloth.
4. Start kneading/mashing the cheese.
How to make rajbhog?
- Crush the saffron strands in mortar and pestle with 2-3 tsp. of fresh paneer.
2. Add saffron mix to paneer
3. Knead into a smooth dough
4. Take small amount of paneer and stuff chopped pistachios in it.
5. Shape them into round smooth ball. Repeat for all of the paneer.
6. Meanwhile, heat sugar syrup in a pot. Add the cheeseballs, cover and cook for 10 minutes. Do not open the lid more than once in between , just for separating the balls .After you turn off the heat, keep the lid covered for 10-15 minutes at least.
7. Refrigerate for 5-6 hours. Serve chilled. Optionally you may garnish with chopped pistachios before serving.
Related links
Kesar Rajbhog recipe
Equipment
- muslin cloth
- saucepan
- mortar and pestle
Ingredients
For chenna/cheese balls:
- 1.5 liter full fat milk
- 1 liter lite milk for better texture, else use 0.5L full fat milk
- 2 tbsp. vinegar or lemon juice
- 12-14 strands of saffron/kesar
For the stuffing:
- 1 tablespoon pistachios sliced
- 1 tablespoon almonds sliced
For sugar syrup
- 500 g sugar about 2 cups
- 1.5 liter water for sugar syrup
Instructions
Steps to prepare paneer/cheese from milk
- Heat the milk in a pot. Once it boils, turn off the heat and allow it to cool for 5 minutes.
- Mix 2 tablespoon lemon juice or vinegar with 2 tablespoon water and slowly add it to the milk as it starts to coagulate. Add a little more acid only if needed until the curds and whey clearly separate.
- Strain the coagulated milk through a muslin cloth. Drain into a utensil beneath the sieve to separate the chenna or cottage cheese.
- Pour a cup of cold water over the cheese to rinse away the lemon or vinegar residue.
Steps for Rajbhog/cheese balls
- Crush the saffron strands in a mortar and pestle with 2-3 teaspoon fresh paneer.
- Mix this with the chenna and mash until smooth and evenly yellow; this may take close to 30 minutes.
- Keep aside 2 tablespoon chenna and mix it with the pistachios and almonds for the stuffing.
- Divide the remaining chenna into 10-12 equal portions and roll into smooth balls.
- Add a small portion of stuffing to each chenna ball and roll it smooth again.
For the sugar syrup:
- Add 1.5 litres water to the sugar and bring it to a boil in a pot.
- When the syrup is boiling, add the balls 5-6 at a time. Cover and cook on high heat for 10 minutes.
- Open the lid no more than once during cooking if you need to separate the balls. After turning off the heat, keep the pot covered for at least 10-15 minutes.
- Transfer the cooked balls to a serving bowl, leaving the syrup in the pot, then cook the next batch.
- Refrigerate for at least 5-6 hours before serving.
Notes
You may skip Step 1-4 by using dairy paneer from the market. However texture might differ depending on the quality. Homemade paneer is always better as you know what you are using. Optionally, you may add cardamom powder or elaichi powder in the syrup.
Nutrition
Substitutions & Variations
You can also stuff cashews instead of almonds in the above recipe or you may just stuff almonds if you do not have pista nuts at home.
Another variation is badam bhog. We stuff only chopped almonds in this recipe. Once the sweets are ready, excess syrup is squeezed out. Later the discs are cut in halves or dipped in rabdi. Remove excess rabri and put them in paper cups, or simply line them in a tray. Garnish each piece with varq and chopped almonds.
Storage
Store it in refrigerator for 4-6 days. Although I m sure, you will finish this irresistible sweet within a couple of days.
FAQ
This is very little difference between rasagulla and rajbhog. While rasagulla is just made of the chenna or fresh paneer, rajbhog ingredients contains saffron and little stuffing.Rest all is pretty much the same.Don't get carried away with in the rajbhog vs rasgulla debate,both taste awesome.
While Rajbhog is cooked in clear sugar syrup, rasmalai is cooked in sugar syrup and transferred to a pan with sweetened milk i.e. the ras.
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