A dessert that resonates with the Royal culture of Bengal, 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.
Ingredients of Rajbhog
Step 1 Grind the nuts and make the sugar syrup
Grind the cashew nuts, pistachios and almonds to a fine powder. Add the cardamom powder and mix well. In the meantime, take 2 tablespoon milk and soak 5 saffron strands and keep it aside.
Step 2 Make the chenna balls
You can make a homemade chenna or use store-bought paneer. In this recipe we are using readymade paneer, so you can either grate the paneer or crumble it. Then knead the paneer into a smooth texture, then add in the saffron milk and knead it again.
Step 3 Make the Rajbhog
Make balls of the paneer dough and create a cavity and fill in the nuts mixture and gently make the balls and repeat the process with the rest of the chenna dough. In the meantime, take a vessel with 2 cups of water and add in the 1 cup sugar, stir well until fully dissolved. Now gently slide in the chenna balls and allow the Rajbhog to cook in the sugar syrup.
Step 4 Rajbhog is ready to relish!
Allow the paneer balls to 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. Serve chilled or at room temperature.
Do you know, you should never combine these foods with tea!
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