rajbhog

Rajbhog Recipe – Easy Rajbhog recipe

Rajbhog Recipe – Easy Rajbhog recipe video

Rajbhog is a traditional Bengali sweet prepared just like spongy rasgullas, the only difference here is that it is stuffed with few dry fruits and is bigger in size. Making process and ingredients of rajbhog is similar to that of spongy rasgullas just add saffron or yellow food colour to the rajbhog after making them. 

Saffron is added to the rajbhog to for making kesari rajbhog. The vibrant yellow colour of these rajbhog make them more invinting. You can make these spongy rajbhog at home for any party or on festivals. So, try out making rajbhog with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Boil the pistachios in a small vessel for a while so that they get peeled easily. Afterward, turn off the flame and let the pistachios cool down a little.

rajbhog

Then peel the pistachios and green cardamom and take them in a stone grinder along with cashews and grind them coarsely. Stuffing is ready. You can add some red or yellow food colour in the stuffing.

rajbhog

Take yellow colour in a small bowl along with some water and mix well. Dissolve tartaric acid in ½ cup of hot water.

rajbhogMaking:

Take milk in a vessel and place it on flame to simmer. As the milk starts boiling, turn off the flame and shift the vessel on wire rack. Once the milk cools off a bit, add tartaric water in small portions to it and mix until the milk curdles completely.

rajbhog

Place a sieve covered with muslin cloth on a vessel and transfer the curdled milk on the cloth. Pour some cold water on the chena to make it soft and remove the sourness.

rahjbhog

Lift the cloth from all the sides and squeeze out the excess water from the chena. Transfer the chena on a plate.

rajbhog

Mash the chena rigorously till it becomes smooth. Add ararot in the chena and keep mashing until the chena becomes smooth and soft.

rajbhog

Divide the chena into small portions. Take a portion of chena and flatten with fingers. Put ¼ tsp of stuffing on the chena and close the stuffing nicely. Roll into smooth ball and prepare rest of the rajbhog as well.

rajbhog

Put sugar in a vessel along with 2.5 cups of water, place it on flame and cook until the sugar dissolves absolutely. Stir after every 2 to 3 minutes.

rajbhog

As the sugar melts, pour ½ cup of milk in the syrup and remove the froth which forms on the surface of the sugar syrup.

rajbhog

Drop the rajbhog in the boiling sugar syrup, cover the vessel and boil the rajbhog on high flame so that there is constant boil in the syrup.

rajbhog

After a while, check the rajbhog. Make sure that the rajbhog remains covered with the foam of the sugar syrup, add water if syrup tends to get thick. Check and stir the rajbhog in-between.

rajbhog

After 20 minutes, rajbhog will get cooked aptly. Turn off the flame and transfer them in a bowl. Let them cool down a bit.

rajbhog

Later, add the yellow colour in the rajbhog and mix properly. Rajbhog is ready to serve.

rajbhogServing:

Serve these soft and mouth-watering rajbhog after refrigerating. You can keep them drenched in sugar syrup in refrigerator for 15 days.

Suggestions

  • To make soft chena, slightly cool down the boiled milk and then add tartaric in it to curdle the milk. Don’t add tartaric in boiling milk otherwise chena will not turn out soft.
  • Later, knead the chena constantly until it becomes smooth and soft. Stuff rajbhog only when the chena turns smooth.
  • While boiling the rajbhog, make sure that there is constant formation of foam on rajbhog then only they will get cooked through.

Rajbhog Recipe - Easy Rajbhog recipe rajbhog
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 1.5 litre (7.5 cups)
  • Sugar – 1 kg (4 cups)
  • Cashews – 10 to 12
  • Pistachios – 1 tbsp
  • Green cardamom – 6 to 7
  • Ararot – 2 tsp
  • Tartaric acid – ½ tsp
  • Yellow food colour – 1 pinch
Instructions
  1. Take ½ cup of hot water and dissolve tartaric acid in it. Boil the pistachios in a small vessel for a while so that they get peeled easily. Afterward, turn off the flame and let the pistachios cool down a little.
  2. Then peel the pistachios and green cardamom and take them in a stone grinder along with cashews and grind them coarsely. Stuffing is ready. You can add some red or yellow food colour in the stuffing. Take a pinch of yellow colour in a small bowl along with some water and mix well.
  3. Take milk in a vessel and place it on flame to simmer. As the milk starts boiling, turn off the flame and shift the vessel on wire rack. Once the milk cools off a bit, add tartaric water in small portions to it and mix until the milk curdles completely. Place a sieve covered with muslin cloth on a vessel and transfer the curdled milk on the cloth. Pour some cold water on the chena to make it soft and remove the sourness.
  4. Lift the cloth from all the sides and squeeze out the excess water from the chena. Transfer the chena on a plate along with ararot and mash them rigorously till they become smooth. Divide the chena into small portions. Take a portion of chena and flatten with fingers. Put ¼ tsp of stuffing on the chena and close the stuffing nicely. Roll into smooth ball and prepare rest of the rajbhog as well.
  5. Put sugar in a vessel along with 2.5 cups of water, place it on flame and cook until the sugar dissolves absolutely. Stir after every 2 to 3 minutes. As the sugar melts, pour ½ cup of milk in the syrup and remove the froth which forms on the surface of the sugar syrup. Drop the rajbhog in the boiling sugar syrup, cover the vessel and boil the rajbhog on high flame so that there is constant boil in the syrup.
  6. After a while, check the rajbhog. Make sure that the rajbhog remains covered with the foam of the sugar syrup, add water if syrup tends to get thick. Check and stir the rajbhog in-between. After 20 minutes, rajbhog will get cooked aptly. Turn off the flame and transfer them in a bowl. Let them cool down a bit. Later, add the yellow colour in the rajbhog and mix properly. Rajbhog is ready to serve.
  7. Serve these soft and mouth-watering rajbhog after refrigerating them for sometime.

 

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