rajbhog recipe | rajbhog sweet | kesar rasgulla recipe (2024)

rajbhog recipe | rajbhog sweet | kesar rasgulla recipe with detailed photo and video recipe. yet another simple and classic bengali sweet recipe prepared with milk solids and kesar strands. these bengali dessert are very similar to the popular rasgulla recipe and are generally prepared with milk solids or chenna. these desserts are generally prepared during the festival season of navaratri and diwali within the bengali community.

rajbhog recipe | rajbhog sweet | kesar rasgulla recipe with step by step photo and video recipe. the texture and pattern of rajbhog sweet are more or less similar to rasgulla recipe, with a major difference in colour and dry fruits stuffing. in addition, these paneer based desserts were typically prepared for kings and during festivals and hence are bigger in size to other bengali sweets. hence the name as raj bhog sweet for this simple paneer cheese dessert.

i personally feel that preparing rajbhog recipe is much easier compared to other traditional bengali sweet recipes. the primary reason being the size and the addition of semolina while kneading the chenna. i personally do not like to add rava to chenna for other bengali sweets like rasgulla and rasmalai. but i have added to this asrajbhog sweet, as itrequires dry fruits stuffing within it. in addition, the semolina also helps as a binding agent and hence fewer chances for bursting while boiling. moreover, i also feel it easy to shape as the size is bigger or double the size of traditional rasgulla.

furthermore, some important tips and key recommendations while preparing therajbhog sweet orkesar rasgulla recipe.firstly, i would heavily recommend using full cream cows milk for the best result. the density of the milk solids or chenna would be very less with the skim milk and hence not recommend. i have added 1 tbsp of rava as a binding agent for chenna but it is optional. in my previous post of rasgulla, i have prepared the paneer balls without it. lastly, make sure not have any cracks in the paneer balls and has to have a smooth surface. otherwise while boiling it may burst and dissolve while boiling.

finally, do visit my other indian sweets recipe collection with this post of rajbhog sweet. it includes recipes like rasmalai, sandesh, chumchum, kalakand, milk cake, gulab jamun, kala jamun, bread gulab jamun, malpua, balushahi, dry gulab jamun and bread rasmalai recipe. further, i also request you to check my other similar recipes collection like,

• dessert recipes collection
• beverages recipes collection
• eggless cake recipes collection

rajbhog recipe or rajbhog sweet video recipe:

recipe card for rajbhog recipe:

how to make rajbhog sweet with step by step photo:

1. firstly, in a thick bottomed vessel take1.5-litrecows milk.
   
2. get the milk to boil stirring occasionally to prevent from burning and forming cream (malai) on top.
   
3. once the milk comes to a boil, simmer and pour2 tbsp lemon juice. you can alternatively usecurd or vinegar.
   
4. stir continuously till the milk curdles keeping the flame on low to medium.
   
5. do not boil further once water separates completely.
   
6. drain the curdled milk over a cloth-lined over a colander. you can use leftover water to makesoupor knead the dough as they are very nutritious.
   
7. squeeze off the water completely. be careful as the curdled milk will be very hot.
   
8. rinse off the curdled milk with fresh water to remove sourness from lemon juice.
   
9. squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
   
10. hang for 20 minutes making sure the water is drained completely, yet remain the moisture.
    
11. after 20 minutes, start to knead the paneer for 5 minutes.
    
12. knead paneer till it turns out smooth texture without any grains of milk.
    
13. now add a tbsp ofsuji,pinch saffron food colour and pinch cardamom powder.
    
14. knead furtherfor 5 more minutes or until a soft dough is formed.
    
15. pinch a small ball sized ball and flatten it.
    
16. place½ tsp crushed dry fruit in the centre.
    
17. get the edges together, and make a round ball without any cracks. keep aside.
    

sugar syrup recipe:

1. firstly, in a deep vessel take 1½ cup of sugar.
   
2. furthermore, add 8 cups of water and 2 tbspsaffron.
   
3. boil the syrup for 10 minutes on medium flame.
   
4. after that, drop the prepared paneer balls into boiling sugar syrup.
   
5. cover and boil for 15 minutes. the paneer balls will have doubled in size.
   
6. furthermore, keep aside till it cools completely and then refrigerate.
   
7. finally, serve rajbhog / kesarrasgulla chilled or at room temperature garnished with few saffron strands.
   

notes:

• firstly, add more lime juice if the milk doesn’t curdle well.
• in addition, the dough should not be kneaded for long, otherwise, the rasgullas may turn hard.
• also adding rava is optional, however, it prevents from breaking while boiling.
• furthermore, if the sugar syrup is not clean then clean by adding a tbsp of milk.
• finally,rajbhog / kesarrasgullais usually prepared to double the size of rasgulla.