Rajbhog is a Bengali delicacy similar to Rasgulla, however it’s little bigger in shape and has some stuffing of mava and dry fruits soaked into sugar syrup. It gets its color from saffron.Celebrating the first anniversary of my website with this recipe.
Ingredients
For Paneer
- 8 cup Full Fat Milk
- 2 lemon juice
- 10-11 Ice cubes
For Filling
- 1 cup mava powder or milk powder
- 1 cup Milk
- 1/2 tsp Fine rava or Sooji
- 2 tbsp Pistachios fine chopped
- 1 tsp Green Cardamom crushed
- Few thread of saffron
- 2-3 drops kewra essence
Final Preparation
- Paneer Prepared from the ingredients listed above
- 2 tsp Rava or Sooji
- 1 tbsp All purpose flour
- 1/4 tsp Baking powder
- 3-4 drops Rose essence
- 2-3 drops kewra essence
- 2-1/2 + 2 cup Sugar
- Few threads of saffron
- 1 tbsp Green Cardamom crushed
- 2 drpos Orange food color Optional
Instructions
For Paneer
- Ingredients For Rajbhog sweet.
- Boil the milk in deep pan at medium heat. Squeeze the lemon juice in a small bowl and mix 2 tbsp water. Keep it aside. Once milk starts boiling, add lemon juice little by little into boiling milk. Turn off the heat and stir it slowly.
- Once milk cream and water get separated, add ice cubes to stop the cooking process instantly.
- Filter the milk cream using muslin cloth and wash it with running water to remove the lemon flavor from the cream. Tie the milk cream in the cloth and hang it to drain all the water. Once all the water gets drained, wrap the milk cream in a clean kitchen towel and keep it in a fridge for 5-6 hrs to make Paneer.
For Filling
- In a pan, mix mava powder and milk then boil it at medium heat. Stir it continuously to avoid it getting burnt. Boil it until it gets thick, as shown in picture. Turn off the heat.
- Remove it into a bowl. Let it cool. Add rava, kesar (saffron), rose essence and pistachios. Kneed the mava very well.
- Divide the mava mixture in 16 or 20 small equal size balls. Keep it aside.
Final Preparation
- In a mixing bowl, add paneer, all purpose flour, baking powder, rava and kewra essence. Mix all very nice.
- Take a paneer mixture on wooden surface. Kneed the dough very lightly by palm for 6-7 minutes until paneer mixture gets nice soft dough. Cover it and keep it aside for 5 minutes.
- Divide the paneer dough into 16- 20 equal portion. Make a round paneer ball, make well in the center. Fill mava ball into paneer. Cover it and make a crack free paneer ball.
- Finish all Rajbhog balls following the same process.
- While preparing the balls, start the sugar syrup making process for rajbhog. In a deep pan, add 2-1/2 cup sugar, kesar (saffron) and 3 cups of water. Boil it at medium heat for 6-7 minutes. Add cardamom powder, rose essence & kewra essence into syrup. Cover it and keep it aside. In a deep pan, add 2 cups of sugar, 7 cups of water, orange food color (optional for more color), kesar, cardamon powder and rose essence into it. Once it comes to boil, add 1 tsp all purpose flour and 1 tbsp water mix in the boiling syrup. It will start to develop froth. Boil it at medium heat.
- Add the paneer balls and boil at medium heat for 12 minutes. Keep a cup of warm water and add 1 tbsp every two minutes in this to avoid syrup to become thick due to boiling process.
- After boiling for 12 minutes, it would become almost double the size. Switch off the heat and keep it covered. Remove the boiled paneer balls from hot boiling syrup and drop it into the other sugar syrup which we made earlier. Let it cool and keep it on the counter for 2-3 hrs. Then keep it in the fridge.
- Rajbhog sweets are ready to be served.
- Delicious spongy rajbhog is loved by all.
- Make Rajbhog on any special occasion and enjoy Rajbhog as a dessert.
Recipe Notes
1. For this recipe, paneer should be soft so please do not boil the milk for too long.
2. Please make sure you kneed the Paneer dough with very light palm pressure.
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Yummy!! Never tried the filling in rasgullas, will try it for sure. Thanks for sharing.
Thanks Antonet Roajer, sure please do try and let me know how it comes out.