Decadent Raj Bhog Recipe: A Classic Indian Sweet

Ingredients

2 cups of Chenna (Indian Cottage Cheese)
1/4 cup of Semolina (Rava)
2 cups of Sugar
5 cups of Water
1/2 cup of Milk Powder
1/2 cup of Milk
1/2 teaspoon of Cardamom (Elaichi) Powder
A pinch of Saffron (Kesar) strands
1 tablespoon of Pistachios (Pista), chopped for garnishing
2 tablespoons of Almonds (Badam), chopped for garnishing

Steps and instructions

Begin by kneading the chenna until it is smooth. Then, add the semolina and continue kneading. The chenna should be kneaded until it is soft and smooth, with no grains visible. Once done, divide the mixture into small portions and roll them into balls.
Next, prepare the sugar syrup. In a deep pan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring continuously until the sugar is fully dissolved. Once the syrup is ready, gently add the chenna balls. Cover the pan and cook for about 15-20 minutes. The balls should be cooked until they are soft and doubled in size.
While the balls are cooking, prepare the stuffing. In a bowl, mix the milk powder, milk, cardamom powder, and saffron. Stir until the mixture is smooth and there are no lumps. Set this aside for later use.
Once the balls are cooked, remove them from the syrup and allow them to cool. When they are cool enough to handle, gently press each one to remove the excess syrup, then slit them halfway through.
Stuff each ball with a spoonful of the milk powder mixture, then seal the slit. Repeat this process until all the balls are stuffed.
Finally, garnish the stuffed balls with the chopped pistachios and almonds. Serve the Raj Bhog chilled.

Tools for making

Mixing Bowl - A large bowl to knead the chenna and mix the ingredients.
Deep Pan - A pan deep enough to cook the chenna balls in the sugar syrup.
Spatula - A flat utensil used for stirring and flipping the chenna balls in the pan.
Bowl - A small bowl to mix the milk powder, milk, cardamom powder, and saffron for the stuffing.
Knife - A knife to slit the cooked chenna balls for stuffing.
Chopping Board - A board to chop the pistachios and almonds for garnishing.

Recipe variations

Replace the semolina with almond flour for a gluten-free version.
Add a teaspoon of rose water or kewra essence to the sugar syrup for a floral flavor.
Instead of stuffing the chenna balls, you can roll them in a mixture of powdered sugar and grated coconut for a different texture and taste.
For a nutty twist, mix chopped cashews or walnuts into the milk powder stuffing.
Experiment with different flavors for the stuffing, such as adding crushed cardamom seeds or a pinch of cinnamon.
Create a chocolate variation by adding cocoa powder to the chenna mixture and stuffing the balls with a chocolate ganache.
For a fruity twist, stuff the chenna balls with a mixture of finely chopped mango or pineapple.
To make it vegan, substitute the chenna with tofu and use a plant-based milk powder and milk substitute.
Add a few drops of food coloring to the chenna mixture to create a colorful variation.

Recipe overview

Raj Bhog is a delectable Indian sweet, originating from the eastern regions of India, especially popular in Bengal. This recipe creates soft and spongy balls made from chenna (Indian cottage cheese) and semolina, which are first boiled in sugar syrup and then stuffed with a delicious mixture of milk powder, saffron, and cardamom. The final touch is a garnish of chopped pistachios and almonds, adding a delightful crunch to each bite. Serving Raj Bhog chilled enhances its taste, making it a perfect dessert to serve at festive occasions or just to satisfy your sweet cravings at home. This recipe takes you through a step-by-step process to prepare Raj Bhog, ensuring you can recreate this exotic delicacy with ease. Enjoy the process and the sweet reward at the end!

Common questions

How do I make chenna for Raj Bhog? To make chenna for Raj Bhog, you can bring milk to a boil and then add lemon juice or vinegar to curdle it. Stir gently until the whey separates from the curd. Strain the mixture through a cheesecloth or muslin cloth to separate the chenna from the whey. Rinse the chenna under cold water to remove any tangy flavor from the lemon juice or vinegar.
Can I use store-bought paneer instead of making chenna? Yes, you can use store-bought paneer as a substitute for chenna. However, the texture and taste may vary slightly.
Can I replace semolina with any other ingredient? Semolina (rava) adds texture to the chenna balls. If you don't have semolina, you can replace it with a small amount of all-purpose flour (maida) or cornstarch (cornflour).
How long should I cook the chenna balls in the sugar syrup? The chenna balls should be cooked for about 15-20 minutes in the sugar syrup. Ensure they are soft and doubled in size before removing them from the syrup.
Can I skip the stuffing step? The stuffing is an essential part of Raj Bhog, as it adds flavor and richness to the dessert. However, if you prefer, you can skip the stuffing step and serve the plain chenna balls in sugar syrup.
What can I use as a substitute for saffron? If you don't have saffron, you can use a few drops of rose water or a pinch of turmeric powder as a substitute for saffron. However, note that this will alter the flavor and color of the dish.

Serving dishes and utensils

Mixing Bowl - A large bowl for kneading the chenna and mixing ingredients.
Deep Pan - Used for preparing the sugar syrup and cooking the chenna balls.
Spoon - To stir and mix the ingredients.
Knife - For chopping the pistachios and almonds for garnishing.
Plates - For serving the Raj Bhog.
Refrigerator - To chill the Raj Bhog before serving.

Origin stories

Raj Bhog is a delectable Bengali sweet, often offered to deities during festivals and special occasions. An interesting aspect of Raj Bhog is its name, which roughly translates to 'royal offering'. This sweet delicacy was traditionally prepared in royal kitchens for kings and queens, using the most premium ingredients. The cheese balls, filled with dry fruits and soaked in cardamom and saffron-flavored syrup, are as regal in taste as the name suggests. So, every bite of Raj Bhog takes you on a culinary journey to the royal courts of ancient Bengal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.