Raj Bhog (or Rajbhog) is a popular Bengali sweet, similar to Rasgulla, made during Diwali and other festivals. Made with paneer and stuffed with tiny nut balls, these are soaked in a sugar syrup and served chilled or at room temperature.
- Paneer – 100 gms
- Cashew Nuts – 1 tblsp
- Almonds – 1 tblsp
- Pistachios – 3/4 tblsp, shelled
- Saffron – 1/4 tsp, soaked in warm milk for 5 minutes
- Cardamom Powder – 1 tblsp
- Yellow Food colour – few drops
- Water – 2 cups
- Sugar – 1 cup
- 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.