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Raj Bhog (Saffron flavoured stuffed rasgulla soaked in cardamom flavoured sugar syrup)

Dec-03-2017
Aparajita Dutta
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Raj Bhog (Saffron flavoured stuffed rasgulla soaked in cardamom flavoured sugar syrup) RECIPE

As the name depicts it is the sweet served to the Rajas or kings. It is a super awesome sweet which is originated in Bengal. It is made up of chenna or Paneer and flavoured with cardamom and saffron. A rich cardamom and dry fruit filling makes it very palatable. These are meant to be very juicy and succulent.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Pressure Cook
  • Boiling
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. Freshly made chenna or Paneer 200 gm
  2. Semolina 1 tea spoon
  3. All purpose flour 1 tea spoon
  4. Cashew nuts 1 table spoon
  5. Almonds 1 tea spoon
  6. Pistachios 1 tea spoon
  7. Khoya 2 table spoon
  8. Cardamom powder 1 tea spoon
  9. Whole cardamom 5
  10. Sugar 2 cups
  11. water 4 cups
  12. Sugar powder 2 table spoon
  13. Yellow food colour 5 drops
  14. FOR THE THICK SUGAR SYRUP:
  15. sugar 1 cup
  16. Water 1 cup
  17. Saffron stands soaked in 1 tea spoon warm milk

Instructions

  1. Boil 1 kg milk. Add vinegar/ tartar/lemon juice to curdle it. Sieve and wash with water to remove the smell of the vinegar/lime juice. Keep it in a muslin cloth hanging for 30 minutes to remove Water.
  2. Now take this fresh paneer in a large bowl. Add in semolina, powder sugar and all purpose flour and mix with your palm of hand to make a dough. It will take around 10 minutes. Add 2 drops of yellow food colour in the dough. Chop the nuts very fine.
  3. Heat a pan. Take khoya and chopped nuts in the pan. Add cardamom powder and 1 drop yellow color. Mix well. Filing is ready.
  4. Now pinch out lemon sized balls from the dough. Fill with the prepared filling. Make a smooth ball. There should not be a single crack in that ball.
  5. Boil sugar with water in a pressure cooker. Add whole cardamoms in it. When the water is boiling add the prepared Rajbhogs.
  6. Do not crowd the pan as the raj Bhogs will double in volume. Cover and pressure cook with full flame till one whistle. Then low the flame and cook for 15 minutes.
  7. Now make a different sugar syrup. Boil 1 cup sugar and one cup water to make a thick syrup. Add saffron strands to it. Add the prepared Rajbhogs in it and soak for 30 minutes. Now the Rajbhogs are ready to consume.

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Shelly Sharma
Dec-10-2017
Shelly Sharma   Dec-10-2017

Tempting!!!

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