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Rajbhog

Oct-25-2016
Akum Jamir
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Rajbhog RECIPE

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

Recipe Tags

  • Egg-free
  • Diwali
  • West Bengal
  • Boiling
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. Milk 1 litre
  2. Curd 1/2 cup
  3. Ice cold water 1 litre
  4. sugar 1 cup
  5. Water 500 ml
  6. Cardamom 3 pods crushed
  7. Saffron strands few crushed
  8. Almond, cashewnuts and pistachios 4-5 tsp finely chopped

Instructions

  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 (4)  

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abel james
Nov-22-2022
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Albert Lopez
Sep-26-2019
Albert Lopez   Sep-26-2019

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