Halwai style Rajbhog recipe
Rajbhog is a Bengali sweet dish that holds a special place in Indian festive celebrations. Similar to the popular rasgulla, Rajbhog takes it up a notch with a delicious twist—stuffed with a flavorful mix of gulkand, nuts, and cardamom, and soaked in fragrant saffron syrup. This delicious dessert is not only a visual treat but also a feast for the taste buds, offering a rich blend of sweetness and aromatic flavors.
The name “Rajbhog” translates to “food fit for royalty,” and true to its name, this sweet is often served during festivals, weddings, and special occasions. What makes it truly special is the use of high-quality ingredients like saffron, kewda water, and dry fruits, which lend it a luxurious flavor. It’s soft, spongy, and melts in your mouth..
Whether you’re preparing it for a festive celebration or just to satisfy your sweet cravings, Rajbhog is a dessert that promises to bring joy to every bite. Plus, it’s perfect for fasting days, making it an all-round favorite during festive times like Janmashtami or Navratri.
Ingredients
- Milk – 1 liter
- Lemon juice – 1 lemon (or use vinegar)
- Sugar – 1 & 1/2 cups
- Water – 4 cups
- Saffron water – as needed (soak a few saffron strands in warm water)
- Kewda water – a few drops
- Cardamom powder – ½ tsp
- Almond & pistachio slices – for garnish
- Gulkand – 1 tsp (for stuffing)
Method
Step 1: Make the Chenna (Paneer)
- First, take a deep pan and add a little water to it (this prevents the milk from sticking). Now, pour 1 liter of milk and heat it until it comes to a boil.
- Once the milk boils, turn off the heat and let it cool slightly for about 3–4 minutes. Then, slowly add lemon juice (or vinegar), stirring until the milk curdles and the chenna (paneer) separates from the whey.
- Pour the curdled milk through a muslin cloth to collect the chenna. Rinse it under cold water to remove the lemon flavor and squeeze out any excess water. Let the chenna rest for 10 minutes.
Step 2: Make the Sugar Syrup
- While the chenna rests, make the syrup by adding 1½ cups of sugar and 4 cups of water to a pan. Let it boil on medium heat until the sugar dissolves completely.
- Take out 1 cup of the syrup and mix it with saffron water. This will be used later for soaking the Rajbhog.
Step 3: Prepare Rajbhog
- Once the water has drained from the chenna, take it out and knead it well with your hands for 4–5 minutes. Keep kneading until the chenna becomes smooth and soft.
- Knead the chenna well to make sure your Rajbhog turns out soft and spongy
- For the filling, mix together chopped almonds, pistachios, gulkand (optional), a pinch of cardamom powder, and a little saffron water. Shape this mixture into small balls.
- Divide the kneaded chenna into equal portions. Flatten each portion in your hand, place the stuffing in the center, and seal it by rolling it into a smooth ball. Repeat this for all portions.
- Now gently place the chenna balls into the boiling sugar syrup. Cover the pan and let them cook on medium heat for 10 minutes. The balls will double in size as they cook.
- If the syrup thickens too much, add a little hot water to maintain consistency.
- Once cooked, transfer the Rajbhog balls to the saffron syrup.
- Let them soak for 7–8 hours in the fridge. This will allow them to absorb the flavors fully.
- After the Rajbhog has soaked and absorbed the saffron syrup, it’s ready to be served.
- Garnish with almond and pistachio slices for an extra festive touch. These soft, spongy, and sweet delights are perfect for celebrations!
