Recipe: Rajbhog (राजभोग)

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History

Raj Bhog is a popular Indian sweet. Rajbhog is a traditional Bengali sweet made with paneer or chena and flavoured with saffron and rose essence. This Bengali delicacy is another version of rasgulla which can also be stuffed with dry fruits or mawa and is bigger in size. Here I made this Rajbhog with kesari flavour and without any stuffing. I use the same techniques of making Rasgulla to make these rajbhog spongy and soft. This is the perfect recipe for beginners. So make your festivals colourful by making this yummy sweet dish at your home.

Mixture

Rajbhog is prepared just like spongy rasgullas. The only difference here is that it is stuffed with few dry fruits and is bigger in size. We can make kesari rajbhog by mixing kesar (saffron) into it.

Taste

Saffron flavoured rasgullas stuffed with dry fruits. Another popular variation of the rasgullas. Raj Bhog (or Rajbhog) is a popular Bengali sweet, similar to Rasgulla, made during Diwalia 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.

Varieties

Rajbhog is a delicious sweet mostly found in North India. This Bengali recipe is a rich and yummy sweet to make. It is prepared just like spongy Rasgullas. The only difference is that it is stuffed with few dry fruits, so it tastes rich and delicious..

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Cooking Time : 20min
Preparation Time : 30min
Make : 7-8Bhog
Lifespan : 7days
Ingredients :
For the rasgullas 
1 recipe chenna
a few drops saffron food colour
3 tsp plain flour (maida) for dusting

To be mixed into a stuffing 
1 tbsp Chenna
1 tsp chopped pistachios
1 tsp chopped almonds
1/2 tsp sugar
5 saffron (kesar) strands
1/2 tsp cardamom (elaichi) powder

For the sugar syrup 
5 cups sugar
1/2 cup milk
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Recipe :
For the Rajbhog

  1. Knead together the chenna and saffron food colour and divide into 8 equal portions. Keep aside.
  2. Divide the stuffing into 8 equal portions. Keep aside.
  3. Flatten each portion of the chenna gently between the palms of your hands to make circles of 50 mm. (2″) diameter.
  4. Place one portion of the stuffing in each circle and bring the ends together to seal the edges on top.
  5. Shape the stuffed raj bhogs into rounds by rolling them gently between the palms of your hands and taking care to see that there are no cracks on the surface.
  6. Place the raj bhogs on the back of a flat plate (thali) which is lightly dusted with flour.

For the Sugar syrup 

  1. Combine the sugar and milk with 3 cups of water in a large pan. approx. 200 mm. (8″) in diameter and 150 mm. (6″) in height and heat while stirring continuously till the sugar dissolves.
  2. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
  3. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
  4. After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle.
  5. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
  6. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
  7. Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.
  8. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

How to proceed 

  1. Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
  2. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
  3. When it boils, sprinkle half the flour solution in the sugar syrup and then add the raj bhogs by upturning the plate on which they are kept. (Do not touch the raj bhogs at this point as they are fragile).
  4. When the flour solution is added, a frothy layer is formed on the surface of the syrup.
  5. It the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
  6. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the raj bhogs.
  7. Cook for about 20 minutes, continuously sprinkling water to enable the froth to form.
  8. Check if the raj bhogs are cooked. This is determined by touch. if the raj bhog springs back and retains it shape when pressed, it is cooked . Another way of checking is to drop a raj bhog in a pan of cold water.
  9. If it sinks to the bottom, it is cooked.
  10. Remove from the fire.
  11. Transfer the raj bhogs to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
  12. Cool and chill for approx. 3 to 4 hours before serving.
Notes
  • Chena should be soft and soggy else rajbhog will break in the syrup or will get hard.
  • Make sure there is constant boil in the syrup, formation of froth while cooking rajbhog. This helps in cooking and makes rajbhog spongy.
  • Make the Chena balls small because they will expand to double their size while cooking in the syrup.
  • The success of your Rajbhog making effort depends on how smooth you knead the Chena.
  • Rajbhog can also be prepared in pressure cooker .we have already prepared spongy rasgullas in pressure. Similarly rajbhog can be prepared in pressure cooker.
  • If rajbhogs are not prepared appropriately then they may get flat and hard.
Instructions

  1. Raj bhogs should always be cooked on a very high flame.
  2. While cooking the raj bhogs, the sugar syrup must froth continuously.
  3. The pan should be approximately 200 mm. (8″) in diameter and 150 mm. (6″) in height and the sugar syrup should fill about 1/3 of the pan.
  4. When sprinkling water to the syrup when the raj bhogs are cooking, make sure sprinkle a little water at a time and not large quantities.
  5. (approx. a teaspoon at a time using your hands)
  6. VARIATION : BADAM BHOG
  7. Use 2 teaspoons of chopped almonds instead of pistachios and almonds for the above recipe.
  8. When the badam bhogs are chilled, squeeze and drain the syrup from the badam bhogs and dip them in rabdi cream.
  9. Lift each bhog out with a fork, tap out the excess rabdi cream and place in paper cups. Garnish with slivered almonds and varq. Serve chilled.

Details :

Raj Bhog recipe is one of the simplest sweet recipes you can make at home on festivals and occasions. In festive seasons we all have some doubts over quality of sweets we get in market, So why not you make sweets at home only and Raj Bhog would be a yummy delight to serve on festivals. Minimum Ingredients and Maximum taste this is what we can say about Raj Bhog.

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