Raj bhog | How to make Raj bhog

By Rajani Gupta  |  27th May 2017  |  
5 from 1 review Rate It!
  • Photo of Raj bhog by Rajani Gupta at BetterButter
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

3

1

About Raj bhog Recipe

A traditional dish from the "land of sweets", spongy rasgullas with the flavours of kesar.

Raj bhog is a delicious dish which is enjoyed by the people of every age group. The recipe by Rajani Gupta teaches how to make Raj bhog step by step in detail. This makes it easy to cook Raj bhog in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Raj bhog at home. This amazing and mouthwatering Raj bhog takes 10 minutes for the preparation and 20 minutes for cooking. The aroma of this Raj bhog is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Raj bhog is a good option for you. The flavour of Raj bhog is palatable and you will enjoy each and every bite of this. Try this Raj bhog and impress your family and friends.

Raj bhog

Ingredients to make Raj bhog

  • 250gm indian cottage Chesse or chena
  • 200 gm sugar
  • saffron flakes
  • Two three drop of rose essence
  • Some fine chopped pistachios
  • Two tbl spn khoya
  • One tea spn fine rava [semolina]
  • One tea spn corn starch

How to make Raj bhog

  1. Mashed the chena for five minutes or till becomes soft.
  2. Add some saffon and one tbl spn water leave for five minute
  3. Mix the corn starch , rava with mashed chena and also add rose essence.
  4. Put the mixture in a muslin cloth and leave it aside for few minutes.
  5. Take khoya and chopped pistachio mix , and stuff the chena balls.
  6. Now take half the quantity of the sugar to half litre water and cook till it boils and then add 1 tsp of milk to it.
  7. After 2 minutes, strain the sugar syrup and then boil it again.
  8. Dip the stuffed chena balls in the sugar syrup, and boil for 10-12 minutes.
  9. Let this cool down completely.
  10. Now make some more sugar syrup with the left over sugar, add 1/2 more cup of water, saffron and the essence. boil the sugar syrup.
  11. Strain the raj bhog from the 1st sugar syrup and dip them in the 2nd sugar syrup made above.
  12. Keep it in fridge for one hour then serve .
  13. Serve it chilled, garnish with pistachio

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Rajani Gupta3 years ago

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