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kesar rajbhog
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4.25 from 8 votes

Kesar Raj Bhog

Kesar Rajbhog is a much-loved sweet.You can even find this flavor in cakes now.
Prep Time30 mins
Cook Time30 mins
Course: Desserts
Cuisine: Indian
Keyword: bengali mishti, kesar raj bhog, kesar rajbhog, raj bhog
Servings: 10


For chenna/cheese balls:

  • 2 litre full fat milk
  • 2 tbsp. vinegar or lemon juice
  • 12-14 strands of saffron/kesar

For the stuffing:

  • 1 tbsp pistachios sliced
  • 1 tbsp almonds sliced

For sugar syrup

  • 500 grams 2 cups sugar
  • 1 ½ litre water


Steps to prepare paneer/cheese from milk

  • Boil the milk and keep this aside for 5 minutes, so that it cools a little.
  • Mix 2 tbsp. of lemon juice/vinegar with 2 tbsp. water and slowly add to the milk as it starts to coagulate.Add more lemon juice to the milk until the cheese and the water is clearly separated.
  • Strain coagulated milk in a muslin cloth. Drain it in a utensil beneath the sieve. This will separate chenna or cottage cheese.
  • Pour a cup of cold water on the cheese to remove any bitterness residue of lemon.

Steps for Rajbhog/cheese balls

  • Crush the saffron strands in mortar and pestle with 2-3 tsp. of fresh paneer.
  • Mix this with chenna so that you get a beautiful yellow color.Mash once again.This would take close to 30 mins or until you get a smooth dough.
  • Keep a aside 2 tbsp of cheese/chenna ball separate and mix it with pistachios and almonds for the stuffing.
  • Divide remaining cheese into small parts so that you can roll it into small 10-12 balls of same size.
  • Add small part of stuffing to each chenna ball and roll it into a smooth ball.

For the sugar syrup:

  • Add 6 cups of water to sugar and let it boil in a pot.
  • Add 2 tbsp milk to the syrup to remove any impurity of sugar(if impurity exists)
  • When the syrup is boiling, add the balls one by one(5-6 at a time) and cook it on high flame(covered)
  • Transfer the contents to a serving bowl except the sugar syrup and cook the next batch
  • Let it cool further in the refrigerator for a minimum of 5-6 hours.


Note: Chenna balls must be very smooth otherwise they will disintegrate when put in sugar syrup.The balls should be of a small size as they puff up to double the size when boiled in sugar syrup.
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.


Serving: 1g