Rajbhog is one of those sweets that makes any celebration feel extra special. This Bengali delicacy takes the beloved rasgulla to the next level with a surprise nutty filling inside. The beautiful yellow and white paneer balls are stuffed with a fragrant mixture of ground nuts and saffron. When you bite into one, you get the soft, spongy texture of paneer soaked in sweet syrup, followed by the rich crunch of nuts. It might look fancy, but don’t worry – I’ll walk you through each step to make this restaurant-quality dessert at home.
About the Recipe
This recipe brings the authentic taste of Bengali sweets right to your kitchen. What makes Rajbhog special is the beautiful contrast between the soft paneer exterior and the crunchy nut filling. The saffron adds a lovely golden color and royal fragrance that makes this dessert feel luxurious. You’ll create two-toned paneer balls that look as beautiful as they taste. The technique might seem tricky at first, but once you get the hang of shaping the paneer cups, you’ll feel like a pro sweet maker.
Why You’ll Love This Recipe
You’re going to without a doubt love how this recipe transforms simple ingredients into something magical. The combination of textures is incredible – soft, spongy paneer giving way to that surprise nutty center. The saffron milk makes everything taste so aromatic and special. Plus, these sweets look without a doubt stunning on any dessert table with their golden and white colors. They’re not overly sweet either, which makes them perfect for people who prefer balanced flavors. And the best part? Once you master this technique, you can experiment with different nut combinations for the filling.
Cooking Tips
Make sure your paneer is fresh and soft – this is key for easy shaping. When making the sugar syrup, watch for that one-string consistency by dropping a bit between your fingers. Don’t rush the simmering process; low heat keeps the paneer balls tender. Keep your hands slightly damp when shaping to prevent sticking. If the paneer feels too dry, add a tiny drop of milk while kneading.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes to prepare and cook. Serve these beauties chilled for the best experience – the cold syrup tastes amazing on a warm day. You can also serve them at room temperature if you prefer. Store in the refrigerator for up to 3 days in their syrup. They actually taste better the next day as the flavors meld together beautifully.
Similar Recipes
- Rasgulla
- Rasmalai
- Sandesh
- Chum Chum
- Kaju Katli
Nutrient Benefits
Paneer provides excellent protein and calcium for strong bones and muscles. The nuts add healthy fats, vitamin E, and essential minerals like magnesium. Saffron contains antioxidants that may help boost mood and memory. While this is surely a treat to enjoy in moderation, the protein from paneer makes it more satisfying than many other sweets. The homemade version lets you control the sugar content too.
Rajbhog
Ingredients
- 100 g Paneer
- 1 tbsp Cashew Nuts
- 1 tbsp Almonds
- 3/4 tbsp Pistachios shelled
- 1/4 tsp Saffron soaked in warm milk for 5 minutes
- 1 tbsp Cardamom Powder
- few drops Yellow Food Colour
- 2 cup Water
- 1 cup Sugar
Instructions
- 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 to a thick paste.
- Make small balls and keep aside.
- Knead the paneer and divide into two portions.
- To one portion, add saffron strands and yellow food colour.
- 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 and reaches an one-string consistency.
- Gently add the paneer balls and simmer for 15 minutes over low/medium flame.
- Remove and cool.
- Serve chilled or at room temperature.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I make this without food coloring?
Surely. The saffron gives a natural golden color. You can skip the yellow food coloring and still get beautiful, naturally tinted sweets that taste just as amazing.
What if my paneer balls break while cooking?
This usually happens if the paneer is too dry or the syrup is boiling too hard. Make sure to knead the paneer well and keep the heat on low-medium throughout cooking.
How do I know when the sugar syrup is ready?
Test the one-string consistency by taking a drop of syrup between your thumb and finger. When you pull them apart, you should see one thin string form before breaking.
Can I prepare the nut filling in advance?
Yes. You can make the nut paste a day ahead and store it covered in the fridge. Just bring it to room temperature before shaping into balls for easier handling.
