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Photo of Rajbhog by Ruchiajay Mahant at BetterButter


Ruchiajay Mahant
30 minutes
Prep Time
15 minutes
Cook Time
5 People
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Spongy,soft and of course juicy

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Dessert
  • Healthy

Ingredients Serving: 5

  1. Milk 1 litre
  2. White vinegar- 1-2 tbsp
  3. Powdered sugar-1/2 tsp
  4. Semolina- 1/2 tsp
  5. sugar - 2 cup
  6. Water- 5 cup
  7. Elachi powder - 1/2 tsp
  8. Yellow food colour pinch


  1. Boil the milk Turn off the flame. Add vinegar to separate chenna. Collect it on strainer.Wash it under tap water for 4-5 times.
  2. Collect it in a cloth, squeeze excess water and hang it on for 20 minutes,so that excess water gets out. It should not be dry.
  3. After 20 minutes, place chenna on a plate and knead it for 8 minues till the fat comes out or you feel oil in your hands.
  4. Then add semolina, sugar. Mix well and finally add some food colour.
  5. Make balls using the kneaded Chenna. You will get approximately 5 balls. Make sure there are no cracks on the balls.
  6. Boil water with sugar and elaichi. Put the Chenna balls in it and cover it with a plate, cover it with a lid and cook for 15-18 minutes.
  7. Keep it in the fridge for 6-7 hours.

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jyoti agarwal
jyoti agarwal   Aug-13-2016

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