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Rajbhog is soft and moist with a rich flavour, somewhat similar to rasgulla, but stuffed with dry fruits. Though store-bought paneer or chenna too can be used to make rajbhog, for that unique taste and texture, split the milk using lemon juice and extract fresh chenna at home.
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This Indian dessert is rich in flavour and that’s how the name ‘rajbhog’ came into existence. It literally means an offering made by the Maharajas or the Kings to the almighty on special occasions.
- Fresh paneer (chenna) (200 gms or 1 cup)
- Cornflour (makai ka atta) (1 tbsp)
For the sugar syrup
- Sugar (1 cup)
- Water (1/2 cup)
For the stuffing
- Pistachios, coarsely powdered (5-6)
- Almonds (badam), coarsely powdered (5-6)
- Saffron strands (kesar) (4-5)
- Crumble paneer, add maida and knead it for 5–10 mins to get soft dough. Divide it into smaller portions.
- Soak pistachios and almonds in warm water for 10 mins and then peel the skin.
- Coarsely grind them for stuffing. Take one small portion of the divided dough, shape it like a cup and fill it with 1/4 tsp of dry fruits. Now roll into a smooth peda (ball). Repeat this process for the remaining dough.
- Heat sugar and water in a kadhai. When the sugar completely melts, add the prepared pedas, cover and allow them to cook for 20 mins on medium flame, stirring occasionally to bring out that soft & moist texture.
- Note: If the sugar syrup thickens, do add a tablespoon of water and continue cooking.
- Once the raj bhog is cooked, switch off the heat.
- Add crushed saffron strands and allow the raj bhog to rest for 6–7 hrs at least,
- Time to serve this yummy bite of deliciousness.