Rajbhog | How to make Rajbhog

By Akum Raj Jamir  |  25th Oct 2016  |  
4 from 1 review Rate It!
  • Rajbhog, How to make Rajbhog
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About Rajbhog Recipe

Rajbhog a traditional Bengali Sweet made with Cheena/Paneer, stuffed with almond pistachios and cashewnuts and flavored with saffron.

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 Akum Raj Jamir 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 30 minutes and the time taken for cooking is 30 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!


Ingredients to make Rajbhog

  • Milk 1 litre
  • curd 1/2 cup
  • Ice cold water 1 litre
  • sugar 1 cup
  • water 500 ml
  • cardamom 3 pods crushed
  • saffron strands few crushed
  • Almond, cashewnuts and pistachios 4-5 tsp finely chopped

How to make Rajbhog

  1. In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
  2. Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes.
  3. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain. Squeezed and drain off the water completely.
  4. Take the nuts in a small bowl. Add small amount of cheese and few crushed saffron strands, mix well and keep aside.
  5. Add few crushed saffron strands and knead the cheese well to make into a smooth dough.
  6. Take a small portion of the cheese in your palm and flatten it and make small circle like puri on your palm.
  7. Add some chopped nuts in the centre of the circle. Bring all the edges together and seal it and roll it to a ball.
  8. Continue the same with the remaining cheese. They should be tiny and not big as it will double when boiling in sugar syrup.
  9. Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder and few saffron strands.
  10. Add the balls one after the other gently. Cover the pan with a lid and cook for 15-20 mins on a medium flame.
  11. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.
  12. Take a rajbhog out and slightly press it, if it comes back to original shape then its cooked.
  13. Reserve warm or chilled.

Reviews for Rajbhog (1)

Annam Shri2 years ago

wow! they look perfect

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