Delicious and Authentic Rajbhog Recipe: A Traditional Indian Dessert

Ingredients

  • 1.5 cups of Chenna (Indian Cottage Cheese)
  • 1 cup of Sugar
  • 4 cups of Water
  • 1/2 cup of Milk Powder
  • 1/4 cup of Semolina (Sooji)
  • 1/2 teaspoon of Cardamom Powder
  • 8-10 strands of Saffron
  • 1/2 cup of Chopped Dry Fruits (Almonds, Pistachios, Cashews)
  • 1/2 teaspoon of Rose Water
  • 1/4 teaspoon of Yellow Food Color (optional)

Steps and instructions

  1. Take the Chenna in a large bowl and knead it gently for about 10 minutes until it becomes smooth.
  2. Add the milk powder and semolina to the Chenna and knead again for another 5 minutes.
  3. Divide the Chenna mixture into small portions and stuff each portion with a mix of dry fruits. Then, roll these portions into small round balls.
  4. In a large pot, bring the water and sugar to a boil to make a syrup. Add the saffron strands and yellow food color to this syrup.
  5. Slowly drop the Chenna balls into the boiling syrup. Cover the pot and let it cook on medium heat for about 15 minutes.
  6. After 15 minutes, reduce the heat to low and let it simmer for another 10 minutes.
  7. Turn off the heat and let the Rajbhog cool down in the syrup itself. Once cooled, add rose water and cardamom powder to the syrup and gently mix it.
  8. Refrigerate the Rajbhog for a few hours before serving. Enjoy your homemade Rajbhog!

Tools for making

  • Mixing Bowl - A large bowl for kneading the Chenna and mixing the ingredients.
  • Pot - A large pot for boiling the water and sugar to make the syrup.
  • Spatula - A kitchen utensil used for stirring and mixing the ingredients.
  • Strainer - A tool for draining excess water from the Chenna.
  • Measuring Cups - Cups for accurately measuring the quantities of Chenna, sugar, milk powder, and water.
  • Measuring Spoons - Spoons for measuring small quantities of cardamom powder, saffron, rose water, and food color.
  • Rolling Pin - A cylindrical tool used for rolling the Chenna into small balls.
  • Refrigerator - To cool and set the Rajbhog before serving.
  • Knife - For chopping the dry fruits into small pieces.

Recipe variations

  • Use different types of dry fruits for stuffing, such as raisins, dates, or figs.
  • Add a pinch of nutmeg or cinnamon powder to the Chenna mixture for added flavor.
  • Replace the semolina with desiccated coconut for a slightly different texture.
  • Instead of shaping the Chenna into round balls, try making them into small cylindrical shapes.
  • Add a few drops of kewra essence or mango essence to the syrup for a unique twist.
  • Experiment with different food colors to create colorful Rajbhog.
  • Serve the Rajbhog with a dollop of fresh cream or a scoop of vanilla ice cream.
  • For a vegan option, substitute the Chenna with tofu or almond meal.
  • Try using jaggery instead of sugar for a more traditional flavor.
  • Add a teaspoon of rose petal jam (gulkand) to the Chenna mixture for a delightful floral taste.

Recipe overview

Rajbhog is a delectable Indian sweet that's sure to delight your taste buds. Rich and luscious, this dessert is made predominantly from Chenna (Indian Cottage Cheese), sugar, and a medley of dry fruits. This recipe will guide you through the relatively simple process of making Rajbhog at home. This traditional dish is all about the contrasting textures between the soft cheese balls and crunchy dry fruits, all soaked in a flavorful saffron-infused syrup. We have included optional ingredients like yellow food color to give the Rajbhog its characteristic color, but feel free to skip it if you prefer. So roll up your sleeves and get ready to prepare a dessert that not only satisfies your sweet cravings but will also take you on a culinary journey to the heart of India. Note that the Rajbhog needs to be chilled before serving, so factor in a few hours for refrigeration before you plan to serve these tasty treats. Enjoy the process, and more importantly, enjoy your homemade Rajbhog!

Common questions

  1. How do I make Chenna from scratch? To make Chenna from scratch, heat 4 cups of milk in a large pot until it comes to a boil. Once it starts boiling, turn off the heat and slowly add 2 tablespoons of lemon juice or vinegar while stirring continuously. The milk will curdle, and the whey will separate from the curdled milk solids. Strain this mixture through a cheesecloth or a fine sieve to separate the Chenna from the whey.
  2. Can I use store-bought Paneer instead of making Chenna? Yes, you can use store-bought Paneer as a substitute for Chenna. However, Chenna is preferred for its soft and crumbly texture, which adds a unique taste to Rajbhog.
  3. What can I use as a substitute for rose water? If you don't have rose water, you can use a few drops of rose essence or a teaspoon of rose syrup as a substitute. Adjust the quantity based on your preference.
  4. Can I skip the yellow food color? Yes, the yellow food color is optional and can be skipped if desired. It is primarily added for visual appeal.
  5. How long can I store Rajbhog? Rajbhog can be stored in an airtight container in the refrigerator for up to 3-4 days. It is best enjoyed when served chilled.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to knead the Chenna and mix the ingredients.
  • Pot - A large pot to cook the syrup and simmer the Rajbhog.
  • Spoon - A spoon for stirring the syrup and handling the Rajbhog balls.
  • Refrigerator - To chill and store the Rajbhog before serving.
  • Platter or Dessert Plates - For serving the Rajbhog.
  • Knife - To chop the dry fruits for stuffing and garnishing.
  • Saucepan - To heat the water and sugar for making the syrup.
  • Measuring Cups and Spoons - To measure the ingredients accurately.
  • Strainer - To strain the syrup and remove any impurities.

Origin stories

Rajbhog is a regal dessert that hails from the eastern regions of India, particularly, West Bengal. It was often served in royal feasts, hence the name, 'Rajbhog' which translates to 'the royal feast.' This sweet treat has been embraced and enjoyed across borders and cultures for centuries. Legend has it that Rajbhog was invented by Karunanidhi Mistry, a master sweet maker from Kolkata, in the late 19th century. Mistry wanted to create an innovative sweet that would be different from the usual Bengali sweets and thus Rajbhog was born. The dessert swiftly gained popularity and is now a common feature in Indian festive meals, weddings and celebrations. It is especially beloved for its size, almost twice that of the Rasgulla, another popular Bengali sweet, and its rich stuffing of dry fruits and saffron.

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.