Rajbhog is a variety of Rasgulla, but bigger in size when compared to it. Made with soft and spongy paneer balls stuffed with assorted nuts, they are blended with saffron strands soaked in sugary syrup.
This is another popular Bengali sweet that is made during festivals like Diwali and special occasions.
Unlike Rasgulla which are white in colour, Raj Bhogs are yellow in colour.
Ingredients for Rajbhog
- 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
How to make Rajbhog
- 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.