Rajbhog recipe / How to make rajbhog / kesari rajbhog / Easy rajbhog recipe / Bengali sweet -Rajbhog

Rajbhog

Rajbhog is a traditional Bengali sweet, an another version of Bengali sponge rasgulla in a Royal avatar stuffed with saffron, almonds, Pistachio, cardamom powder and khoya (evaporated milk). Rajbhog generally bigger in size then rasgulla.

          Here I am sharing Rajbhog recipe stuffed with saffron, dry fruits and cardamom. I am not using khoya or mava, instead of khoya I am using same paneer mix of rajbhog to bind the stuffing material. This step makes easy to stuff rajbhog and helps to shape rajbhog again.

Preparation Time: 20-25 minute

Cooking Time: 15-20 minutes

Course: Dessert

Yield: 12-15 

Author: Anishwarita

Ingredients

Milk:  1 liter

Synthetic vinegar 2-3 tbsp. or 1 tsp. citric acid dissolves in 3-4 tbsp. water or fresh Curd 4-5 tbsp.

Semolina 1 Tsp.

Ground sugar 2 tbsp.

Yellow food color 1/4 Tsp.

Sugar: 300 grams
Water: 1 Liter

Saffron strands 10-12

For stuffing

Cardamom powder ½ tsp.

Finely chopped almonds and pistachios 3-4 tbsp.

Saffron strands 5-7

Yellow food color 1/8 Tsp.

Method

1 Take one-liter whole milk in a pan and keep it to boil on medium flame, let the milk come to a boil, turn off the heat and start adding vinegar or citric acid water a little at a time.

2 Stir in between, if the milk not curdled completely then add more vinegar and citric acid water till milk completely curdled and you see green whey water and milk solids separate.

3 Line a muslin or cotton cloth over a strainer. Now pour the curdled milk into a lined muslin cloth on a strainer or bowl.

4 Now rinse the paneer in running tap water, squeeze the muslin cloth very well so that excess water drained out.

5 Place the heavyweight on paneer for about 10 minutes.

6 Now transfer paneer to a mixer jar and just run the mixer for 30 seconds or knead the dough with your hands.

7 Now shift the paneer to a plate, add Sugar, ¼ tsp. yellow food color, semolina and knead for 1-2 minutes.

8 Prepare stuffing, In a bowl mix chopped Dry fruits, cardamom powder, Saffron strands, Yellow food color and 2-3 tbsp. of prepared paneer dough, mix well and make small boll to stuff Rajbhog. (small bolls should be equal in numbers to rajbhog bolls you are making. Yield around 12-15 bolls)

9 Divide the paneer dough into equal portion and make rajbhog bolls, press a little with your palm, place stuffing boll on it and cover. Roll gently again in boll shape.

10 Now in a pressure cooker take about 1 liter of water, add about 300 gm of sugar,10-12 saffron strands and bring it to a boil on high flame, when sugar syrup starts boiling then add rajbhog bolls one by one.

11 Cover the lid and cook till one whistle, after one whistle lower the heat and cook for 5 minutes.

(It’s good if you use a timer of five minutes to turn off the flame)

12 Turn off the flame and let it be cool for about 1-2 hour.

13 Keep the rajbhog in the refrigerator and serve cool.

Notes:-

• You can curdle milk with lime juice, vinegar, dissolved citric acid, fresh curd and why water (water of curdled milk)
• In case of lime juice, vinegar, citric acid water you have to wash the paneer very well. 
• If you curdle with curd or why water its quite safe and you do not need to wash paneer, but it takes little more time to curdle and you need to turn on flame while you start adding curd or whey water.
• if you want to prepare rasgulla for fasting then do not add semolina and powdered sugar.
• rasgulla need plenty of water and space while cooking. 
• If paneer dough is loose and hard to make rasgullas then you can add 1/2 to 1 tsp. more semolina, knead for 2 minutes and make rasgullas

Method with Step by step photos

Take one liter whole milk in a pan and keep it to boil on medium flame, let the milk come to a boil.

Start adding vinegar or citric acid water a little at a time. Stir in between, if the milk not curdled completely then add more vinegar or citric acid water till milk completely curdle and when you see green whey water and milk solids separates.

Now pour the curdled milk into a lined muslin cloth on a strainer or bowl and rinse the paneer in running tap water, squeeze the muslin cloth very well so that excess water drained out.

Place the heavyweight on paneer for about 10 minutes.

Prepared paneer after 10 minutes.

Now transfer paneer to a mixer jar and just run the mixer for 30 seconds or knead the dough with your hands.

Smooth creamy paneer

Now shift the paneer to a plate, add Sugar, ¼ tsp. yellow food color, semolina and knead for 1-2 minutes.

Prepare stuffing, In a bowl mix chopped Dry fruits, cardamom powder, Saffron strands, Yellow food color and 2-3 tbsp. of prepared paneer dough, mix well and make small boll to stuff Rajbhog.

Divide the paneer dough into equal portion and make rajbhog bolls.(small stuffing bolls should be equal in numbers to rajbhog bolls you are making. Yield around 12-15 bolls).

Press rajbhog boll a little with your palm, place stuffing ball on it and cover. 

Roll gently again in boll shape.

Prepared rajbhog bolls.

Now in cooker take about 1 liter of water, add about 300 gm of sugar, 10-12 saffron strands and bring it to a boil on high flame.

 When sugar syrup starts boiling then add rajbhog bolls one by one, Cover the lid and cook till one whistle, after one whistle lower the heat and cook for 5 minutes.(its good if you use a timer of five minutes to turn off the flame).Turn off the flame and let it be cool for about 1-2 hour.

Cooked rajbhog bolls.

Rajbhog ready to serve.

Serve cool.