Rajbhog

Table of Contents

Rajbhog is a traditional Bengali sweet which is very juicy and has crunchy dry fruit stuffing inside. Make this at home and enjoy tasty Rajbhog.

5 from 1 vote

Prep Time 30

Cook Time 30

Resting Time 8

Total Time 9

Course Dessert

Cuisine Indian

Servings 17 Rajbhog

Calories 175 kcal

Take a big bowl for heating. Add Sugar and Water. Mix them on a medium flame.
When sugar dissolves and the liquid gets heated add Saffron with its water and let it boil.
Boil for 3-5 minutes and keep it aside.
Boil Milk in a Pan and remove from flame.
After 5 minutes add Vinegar in small quantities while stirring the milk.
Chenna is now separated from the milk.
Separate the liquid using a clean cloth.
Pour Water on Chenna so that it gets washed.
Twist the cloth a little and remove liquid. Do not remove entirely and make chenna dry.
Transfer it in a plate and start mashing it gently as it will be hot.
Mash it 8-10 minutes and make it soft.
Take a small amount of Chenna (Size of Sapota) and make a small bowl-like structure to fill a small quantity of Chopped Almond, Cashew and Pistachio pieces.
Close it with same chenna and make a sphere shape gently as shown in the video.
Follow the same process and make the sphere shapes with remaining chenna and keep it aside.
Take a pan. Add Sugar and Water mix and boil it on high flame.
Add half quantity of chenna balls and close the lid. Add a small quantity of water in between and boil for 10 mins on high flame.
Off the flame and transfer the Chenna balls to Saffron Sugar Syrup.
Add a glass of water and boil the remaining chenna balls and follow the same process.
Keep Rajbhog soaked in the Saffron Sugar Syrup for 7-8 hrs.
Rajbhog is ready to serve.

Rajbhog can be preserved for 2-3 days in refrigerator.

Keyword Bengali Rajbhog, Rajbhog, Rajbhog Rasgulla

One thought on “Rajbhog Bengali Traditional Sweet”

One thought on “Rajbhog Bengali Traditional Sweet”