rajbhog recipe | rajbhog sweet | kesar rasgulla recipe

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rajbhog recipe | rajbhog sweet | kesar rasgulla recipe with detailed photo and video recipe. yet another simple and classic bengali sweet recipe prepared with milk solids and kesar strands. these bengali dessert are very similar to the popular rasgulla recipe and are generally prepared with milk solids or chenna. these desserts are generally prepared during the festival season of navaratri and diwali within the bengali community.
rajbhog reciperajbhog recipe | rajbhog sweet | kesar rasgulla recipe with step by step photo and video recipe. the texture and pattern of rajbhog sweet are more or less similar to rasgulla recipe, with a major difference in colour and dry fruits stuffing. in addition, these paneer based desserts were typically prepared for kings and during festivals and hence are bigger in size to other bengali sweets. hence the name as raj bhog sweet for this simple paneer cheese dessert.

i personally feel that preparing rajbhog recipe is much easier compared to other traditional bengali sweet recipes. the primary reason being the size and the addition of semolina while kneading the chenna. i personally do not like to add rava to chenna for other bengali sweets like rasgulla and rasmalai. but i have added to this as rajbhog sweet, as it requires dry fruits stuffing within it. in addition, the semolina also helps as a binding agent and hence fewer chances for bursting while boiling. moreover, i also feel it easy to shape as the size is bigger or double the size of traditional rasgulla.

rajbhog sweet

furthermore, some important tips and key recommendations while preparing the rajbhog sweet or kesar rasgulla recipe. firstly, i would heavily recommend using full cream cows milk for the best result. the density of the milk solids or chenna would be very less with the skim milk and hence not recommend. i have added 1 tbsp of rava as a binding agent for chenna but it is optional. in my previous post of rasgulla, i have prepared the paneer balls without it. lastly, make sure not have any cracks in the paneer balls and has to have a smooth surface. otherwise while boiling it may burst and dissolve while boiling.

finally, do visit my other indian sweets recipe collection with this post of rajbhog sweet. it includes recipes like rasmalai, sandesh, chumchum, kalakand, milk cake, gulab jamun, kala jamun, bread gulab jamun, malpua, balushahi, dry gulab jamun and bread rasmalai recipe. further, i also request you to check my other similar recipes collection like,

rajbhog recipe or rajbhog sweet video recipe:

recipe card for rajbhog recipe:

4.56 from 9 votes
rajbhog recipe
rajbhog recipe | rajbhog sweet | kesar rasgulla recipe
Prep Time
10 mins
Cook Time
30 mins
resting time
20 mins
Total Time
40 mins
 

easy rajbhog recipe | rajbhog sweet | kesar rasgulla recipe

Servings: 10 servings
Author: Hebbars Kitchen
Ingredients (1 cup = 250 ML)
for paneer balls:
  • litre milk cow
  • 2 tbsp lemon juice
  • 1 tbsp rava / semolina / suji
  • pinch saffron food colour
  • pinch cardamom powder
  • 2 tbsp crushed dry fruits cashew, pistachios, almonds
for sugar syrup:
  • cup sugar
  • 8 cup water
  • 2 tbsp  saffron / kesar water
Instructions
  1. firstly, knead fresh paneer till it turns out smooth texture without any grains of milk.
  2. now add a tbsp of suji, pinch saffron food colour and pinch cardamom powder.
  3. knead further for 5 more minutes or until a soft dough is formed.
  4. pinch a small ball sized ball and flatten it.
  5. place ½ tsp crushed dry fruit in the centre.
  6. get the edges together, and make a round ball without any cracks. keep aside.
  7. sugar syrup recipe:
  8. firstly, in a deep vessel take 1½ cup of sugar.
  9. furthermore, add 8 cups of water and 2 tbsp saffron.
  10. boil the syrup for 10 minutes on medium flame.
  11. after that, drop the prepared paneer balls into boiling sugar syrup.
  12. cover and boil for 15 minutes. the paneer balls will have doubled in size.
  13. furthermore, keep aside till it cools completely and then refrigerate.
  14. finally, serve rajbhog / kesar rasgulla chilled or at room temperature garnished with few saffron strands.


how to make rajbhog sweet with step by step photo:

  1. firstly, in a thick bottomed vessel take 1.5-litre cows milk.
    kesar rasgulla recipe
  2. get the milk to boil stirring occasionally to prevent from burning and forming cream (malai) on top.
    kesar rasgulla recipe
  3. once the milk comes to a boil, simmer and pour 2 tbsp lemon juice. you can alternatively use curd or vinegar.
    kesar rasgulla recipe
  4. stir continuously till the milk curdles keeping the flame on low to medium.
    kesar rasgulla recipe
  5. do not boil further once water separates completely.
    kesar rasgulla recipe
  6. drain the curdled milk over a cloth-lined over a colander. you can use leftover water to make soup or knead the dough as they are very nutritious.
    kesar rasgulla recipe
  7. squeeze off the water completely. be careful as the curdled milk will be very hot.
    kesar rasgulla recipe
  8. rinse off the curdled milk with fresh water to remove sourness from lemon juice.
    rajbhog sweet
  9. squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
    rajbhog sweet
  10. hang for 20 minutes making sure the water is drained completely, yet remain the moisture.
    rajbhog sweet
  11. after 20 minutes, start to knead the paneer for 5 minutes.
    rajbhog sweet
  12. knead paneer till it turns out smooth texture without any grains of milk.
    rajbhog sweet
  13. now add a tbsp of suji, pinch saffron food colour and pinch cardamom powder.
    rajbhog sweet
  14. knead further for 5 more minutes or until a soft dough is formed.
    rajbhog sweet
  15. pinch a small ball sized ball and flatten it.
    rajbhog sweet
  16. place ½ tsp crushed dry fruit in the centre.
    rajbhog recipe
  17. get the edges together, and make a round ball without any cracks. keep aside.
    rajbhog recipe

sugar syrup recipe:

  1. firstly, in a deep vessel take 1½ cup of sugar.
    rajbhog recipe
  2. furthermore, add 8 cups of water and 2 tbsp saffron.
    rajbhog recipe
  3. boil the syrup for 10 minutes on medium flame.
    rajbhog recipe
  4. after that, drop the prepared paneer balls into boiling sugar syrup.
    rajbhog recipe
  5. cover and boil for 15 minutes. the paneer balls will have doubled in size.
    rajbhog recipe
  6. furthermore, keep aside till it cools completely and then refrigerate.
    rajbhog recipe
  7. finally, serve rajbhog / kesar rasgulla chilled or at room temperature garnished with few saffron strands.
    rajbhog sweet


notes:

  • firstly, add more lime juice if the milk doesn’t curdle well.
  • in addition, the dough should not be kneaded for long, otherwise, the rasgullas may turn hard.
  • also adding rava is optional, however, it prevents from breaking while boiling.
  • furthermore, if the sugar syrup is not clean then clean by adding a tbsp of milk.
  • finally, rajbhog / kesar rasgulla is usually prepared to double the size of rasgulla.

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