Raj Bhog | How to make Raj Bhog

By Shaheen Ali  |  22nd May 2017  |  
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  • Photo of Raj Bhog by Shaheen Ali at BetterButter
  • Prep Time

    20

    mins
  • Cook Time

    45

    mins
  • Serves

    10

    People

32

0

About Raj Bhog Recipe

Raj Bhog is a royal sweet served on special occasions. Huge big sized cottage cheese dumplings, stuffed with a mix of mawa and assorted nuts and dunked in saffron flavored sugar syrup, is a complete bliss to all those having a sweet tooth. The name itself defines the royalty of the dessert. The methodology of making Raj Bhog resembles to Rasgulla a lot. Though the technique is similar yet the taste and the texture differs a lot.

Raj Bhog is a popular aromatic and delicious dish. You can try making this amazing Raj Bhog in your kitchen. This recipe requires 20 minutes for preparation and 45 minutes to cook. The Raj Bhog by Shaheen Ali has detailed steps with pictures so you can easily learn how to cook Raj Bhog at home without any difficulty. Raj Bhog is enjoyed by everyone and can be served on special occasions. The flavours of the Raj Bhog would satiate your taste buds. You must try making Raj Bhog this weekend. Share your Raj Bhog cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Shaheen Ali for inputs. In case you have any queries for Raj Bhog you can comment on the recipe page to connect with the Shaheen Ali. You can also rate the Raj Bhog and give feedback.

Raj Bhog

Ingredients to make Raj Bhog

  • 250 grams - Chenna
  • 1 tsp - maida
  • 1 tsp - Suji
  • 4 tbsp - Khoya / mawa
  • 8 - pistachios (blanched and chopped )
  • 5-7 - almonds (blanched and chopped )
  • 1/2 tsp - cardamom
  • For syrup : 3 cups sugar
  • 5 Cups - water
  • 1 tbsp - Rose water
  • 1 generous pinch of saffron
  • 2 drops - Yellow food color

How to make Raj Bhog

  1. Take fresh paneer or chenna and knead it gently.
  2. Add maida and sooji and knead well to make a smooth and a soft dough. Cover the dough with a soft muslin cloth and let it rest for 5-6 mins
  3. In a non stick pan add mawa, chopped nuts along with cardamom powder.
  4. Once the stuffing is cool. Pinch a lemon sized ball from the paneer/chenna dough and take around 1/2 tsp of stuffing mix prepared and place in between the ball and cover it from all sides.
  5. For making sugar syrup. Take a large thick bottomed pan and heat water. Once the water starts boiling, add sugar, saffron and rose water and allow it to boil till the sugar melts completely.
  6. Again let the chenna balls boil on high flames from another 6-7 mins or till they double in size.
  7. If you are not using saffron, then you can add few drops of yellow food color while making the syrup. I used saffron hence it gave a natural golden color to the sweet. Turn off the gas and allow everything to cool.

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