Rajbhog is a popular Bengali dessert, which is often made during festivals and special occasions. Made with cottage cheese(chena) and a mix of crushed dry fruits and saffron, this delightful recipe is very similar to Rasgulla. A Bengali meal is simply incomplete without a sweet dish. So next time whenever you plan a special house party and you want to treat your loved ones with something delicious, then this easy Rajbhog recipe can be a great option to go for! Here’s a simple recipe to prepare this dish at home without putting in much efforts. You just need a few ingredients in place to nail this easy dish! To make this dish even more delicious it is advisable to make the cottage cheese or chena at home, the homemade chena is very soft. If you are fond of experimenting, then you can tweak this traditional recipe as per your taste preference by adding various flavours and ingredients. Served chilled, this dessert recipe is a must try!
Ingredients of Rajbhog
How to make Rajbhog
Grind the cashew nuts, pistachios and almonds to a fine powder. Add the cardamom powder and mix well. Add the saffron soaked milk and mix well into a thick paste. Make small balls and keep aside.
Knead the paneer and divide into two portions. Then take one portion and mix saffron strands along with yellow food colour and mix well. Let the other portion remain white. Make small balls of both the portions.
Shape them into a small cup and add the tiny nut ball. Fold well and shape into a ball again. Heat water in a pan and add the sugar. Stir well until fully dissolved.
Gently add the paneer balls and simmer for 15 minutes over low/medium flame. Remove and cool. The balls may disintegrate or dissolve in the syrup, hence you must avoid stirring and keep the flame low. Serve chilled or at room temperature.