Raj Bhog, A royal sweet served in special occasions carrying and ancient recipe. 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 stuffed and is huge in size. The authentic Raj Bhog makers still make them as big as a Tennis ball. Amazing!
As it’s festivity everywhere in the air, i too have been doing a lot of sweet preparation since Dusehra and now for Diwali. Raj Bhog is again one of the divine and sinful option you can have it this Diwali. The chenna used for making the delicacy can be store bought or also can be made at home. Mostly i prefer making chenna at home, but this time i tried making this with store bought paneer. It hardly makes a difference, but the only check you need to keep is that the paneer or chenna you use should be fresh and soft. Though i have made Rasgullas quiet a lot of times but Rajbhog was my very first try. Hence i did not wanted to take a risk, so the best option i had was to follow Chef Sanjeev Kapoor’s recipe. The recipe id adapted from http://www.sanjeevkapoor.com/Recipe/Kesari-Rajbhog.html
It’s a tried and tested fool proof recipe. Please do give it a try and if you are satisfied pls do share your feedback on my facebook page @ Spoon Fork And Food