Rajbhog | How to make Rajbhog

4.0 from 1 review
Rate It!
By Shobha Dave
Created on 27th Apr 2016
  • Rajbhog, How to make Rajbhog
  • Rajbhog | How to make Rajbhog (8 likes)

  • 1 review
    Rate It!
  • By Shobha Dave
    Created on 27th Apr 2016

About Rajbhog

A very popular Bengali sweet that is large in size with a stuffing of dry fruits.

Rajbhog is one dish which makes its accompaniments tastier. With the right mix of flavours, Rajbhog has always been everyone's favourite. This recipe by Shobha Dave is the perfect one to try at home for your family. The Rajbhog recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rajbhog is 50 minutes and the time taken for cooking is 10 minutes. This is recipe of Rajbhog is perfect to serve 4 people. Rajbhog is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rajbhog. So do try it next time and share your experience of cooking Rajbhog by commenting on this page below!

  • Prep Time50mins
  • Cook Time10mins
  • Serves4People
Rajbhog

Ingredients to make Rajbhog

  • 1 litre cow milk
  • A pinch of citric acid, approximately
  • Saffron
  • Yellow food colour
  • 2 bowls sugar
  • 5 bowls water
  • Handful of Pistachios, Cashews and Cardamoms

How to make Rajbhog

  1. Take 1 liter of cow milk and boil it. (Remove the cream formed after refrigerating.) Boil the milk, add a pinch of citric acid and when it curdles turn off the flame.
  2. Strain the chhena formed in a cotton cloth and wash it to remove the sourness of the acid. Hang the cloth for half an hour.
  3. Remove the chhena in a plate and rub it properly using your palm. Take yellow colour and mix in 1/2 tsp of the chhena water. Add this colour to the chhena and mix. Now take 1 tbsp of this chhena and keep it aside.
  4. Cut the pista and kaju into very small pieces. Crush the elaichi. Mix these with the chhena kept aside. Form small balls from this chhena to be kept as filling.
  5. Now take the other chhena. Mix kesar water in it and knead till it's soft.
  6. Take a big amount of kesar chhena and stuff the dry fruit ball in just like we do in kachoris. Make it into a smooth ball. Form as many balls.( Approximately 4 balls will be formed.)
  7. Take 2 bowls of sugar and 5 cups of water to boil in a wide mouthed kadhai type vessel. As it boils, dip the balls into it. The gas flame should be high and cover the vessel.
  8. Put off the flame after 10 mins. If you see the syrup is getting thick, pour in 1 tsp of water little by little. The Rajbhog is ready in 10 mins.
  9. Let it cool, then garnish and serve.
My Tip: Mix the colour with 1/2 tsp of chhena water and then form balls. The sugar syrup should be kept ready before the balls are formed. The balls must be dipped in boiling syrup. Keep the consistency of the syrup thin by adding 3 tsp water every 5 min. Form large sized balls so stuffing becomes easy. The balls should not have cracks.

Reviews for Rajbhog (1)

Alisha dograa year ago
such a yummy dessert! Buffalo milk would not do?
Reply