Recipe: Rajbhog (राजभोग)



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.


The lip-smacking Raj Bhog is stuffed with dry fruits and made just like spongy Rasgullas. These yellow spongy soft balls flavoured and coloured.


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.



Cooking Time : 20min
Preparation Time : 20min
Inactive : 30min
Lifespan : 14 Days Refrigerated

Ingredients :

To make Chena –

  • Milk (1 ltr)
  • Lime (1)
  • Cold Water

To make Sugar Syrup –

  • Water (5 cups)
  • Sugar (500 gms)
  • Saffron Strands (1 pinch)

For Flavour and Colour –

  • Yellow Food Colour (few drops)
  • Rose Essence (1/2 tsp)

Recipe :

To make Chena –

  1. Heat the milk, when it start to boil, simmer the flame and add the lime juice. Stir well.
  2. Heat until the water clearly separates from the milk.
  3. Now switch off the flame and let it cool for 2 minutes.
  4. Take a metal strainer, cover it with a thin cotton or muslin cloth. Put the curdled milk in the strainer.
  5. Wash the chena well with cold water. It helps to make the rajbhog soft and spongy and remove the sourness of lime.
  6. Now collect the cloth and hang for 30 minutes to drip out water.
  7. After 30 minutes, squeeze the excess water and place the chena on a plate.

To make Sugar Syrup –

  1. In a wide pan add water and sugar, allow the sugar to melt on high flame.
  2. While the sugar syrup is boiling, reduce the flame and add saffron strands soaked in water. Keep the syrup in thin consistency.

To make Rajbhog –

  1. To make rajbhog, knead the chena very well, at least for 10-12 minutes and make a soft and smooth dough. Kneading the Chena is very important to make perfect spongy rajbhog.
  2. While kneading the dough, add few drops of yellow food colour into the chena, mix and khead very well. It will give the chena a beautiful kesari colour.
  3. Now by taking small portions from the dough make 5-6 equal size round balls of chena. Make bigger size of chena balls than rasgulla.
  4. While the sugar syrup is boiling, put the balls into the syrup.
  5. Cover the pan with a tight lead and boil the rajbhog for 15 minutes on medium to high flame.
  6. After 15 minutes, open the lead. The rajbhogs will expand to double in size. Boil them for 10 minutes more on high flame.
  7. When they done, put off the flame and place the rajbhog into a bowl. Put some sugar syrup over it.
  8. Now add another tbsp of saffron soaked water and rose essence and cover the bowl for at least 1 hr or until the rajbhogs cools down completely.
  9. You can serve them at room temperature or you can store them in refrigerator for at least 2 weeks.

Details :

  • The success of your Rajbhog making effort depends on how smooth you knead the Chena.
  • Make the Chena balls small because they will expand to double their size while cooking in the syrup.


  • 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. (You can also use ritha water in place of plain water as it helps in formation of froth which further helps make rajbhog spongy. In markets, most of the shop keepers keep on adding ritha water in the syrup while making rasgullas.)
  • 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.



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