Kesari Raj Bhog

by Shaheen Ali

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

Print Recipe
KESARI RAJ BHOG | SAFFRON & COTTAGE CHEESE SWEET DUMPLINGS
Course dessert
Cuisine bengali
Prep Time 20 minutes
Servings
piece
Ingredients
For syrup :
Course dessert
Cuisine bengali
Prep Time 20 minutes
Servings
piece
Ingredients
For syrup :
Instructions
  1. Take fresh paneer or chenna and knead is gently through your palm to make a soft and remove it's crumble. I used ready made paneer from the market. You can make chenna at home also. In whatever case it should be absolutely fresh.
  2. Add maida and sooji and knead well to make a smooth and a soft dough.
  3. Cover the dough with a soft muslin cloth and let it rest for 5-6 mins and meanwhile prepare the stuffing.
  4. In a non stick pan add mawa and the chopped nuts along with cardamom powder and stirr continuously till everything incorporates with each other. Keep stirring till the mawa starts folding up into a lump. Turn off the gas and allow it to cool.
  5. Once the stuffing is cool, let's start making the balls. Pinch a lemon sized ball from the paneer/chenna dough and take around 1/2 tsp of stuffing mix prepared and place in between the ball and cover it from all sides.
  6. Roll it between the palm to make a smooth ball. Make sure there should not be any cracks in it. Keep aside in a plate.
  7. Make similar balls using the same technique. Raj bhog is usually larger in size as compared to rasgulla, so while making chenna balls make sure the size of them are bigger as compared to what you make for rasgulla.
  8. For making sugar syrup. Take a large thick bottomed pan and heat water. Once the water starts boiling, add sugar, saffron and rose water and allow it to boil till the sugar melts completely.
  9. Drop the chenna balls into the sugar syrup carefully and let them boil on hig flame for 5-6 mins.
  10. After 5 mins simmer the gas and add 1/2 a cup of water from the side to thinner the syrup.
  11. Again let the chenna balls boil on high flames from another 6-7 mins or till they double in size.
  12. If you are not using saffron, then you can add few drops of yellow food color while making the syrup. I used saffron hence it gave a natural golden color to the sweet.
  13. Turn off the gas and allow everything to cool.
  14. One the sweet is cool completely, transfer it to another serving bowl and refrigerate it till chilled.
  15. Serve chilled with the Rag Bhog dunked in lots of sugar syrup and garnished with saffron strands.
Recipe Notes

Powered by WP Ultimate Recipe

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy