Rajbhog: Make this Royal Treat Sweet as Rasgulla, Soft as Clouds!

Namaste Doston! And a very warm khamma ghani to my Rajasthani brothers and sisters! Chef Curry Do’pyaza here, back in your kitchens and ready to tickle your taste buds with a dessert fit for royalty: Rajbhog!

Rajbhog, my friends, is more than just a sweet; it’s a celebration on a plate! In Rajasthan, where I have tasted the best Rajbhog in my life, it’s a star during Diwali, Holi, and weddings. It is a must-have during Teej and Gangaur, where women pray for the well-being of their husbands. Families gather, dressed in vibrant colours, and Rajbhog is always there, a symbol of prosperity and joy. It’s also a popular treat during Janmashtami, Lord Krishna’s birthday, and Raksha Bandhan, the festival celebrating the bond between siblings. In Bengal, it is a must-have in all celebrations and auspicious occasions. This golden globe of goodness is a close cousin of the beloved Rasgulla, but with a richer, more decadent twist.

A Glimpse into History

The story of Rajbhog is intertwined with the history of Rasgulla. It’s believed that Rasgulla originated in Bengal, and Rajbhog is its grander, more opulent cousin. It likely emerged as a variation, incorporating dry fruits and a richer filling to elevate the experience. It’s a sweet fit for kings, hence the name “Rajbhog,” meaning “royal offering.”

Let’s Get Cooking!

Alright, enough history! Let’s get our hands dirty and create this delectable dessert. Don’t worry, it’s easier than you think!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients (with Indian names for that extra flavour!)

For the Chenna (Paneer/Indian Cheese):
- 1 litre Dudh (Full Cream Milk)
- 2 tablespoons Nimbu ka Ras (Lemon Juice) or Sirka (Vinegar)
For the Syrup (Chashni):
- 2 cups Cheeni (Sugar)
- 6 cups Pani (Water)
- 1/4 teaspoon Elaichi Powder (Cardamom Powder)
- Few strands of Kesar (Saffron)
For the Filling:
- 2 tablespoons Badam (Almonds), finely chopped
- 2 tablespoons Pista (Pistachios), finely chopped
- 1 tablespoon Kishmish (Raisins), chopped
- 1/4 teaspoon Elaichi Powder (Cardamom Powder)
- A pinch of Kesar (Saffron) strands soaked in 1 tablespoon of warm milk
- 1 tablespoon Sugar

Step-by-Step Instructions:

Making the Chenna:
- Bring the doodh to a rolling boil in a heavy-bottomed pot.
- Reduce the heat and slowly add the nimbu ka ras or sirka, stirring gently until the milk curdles and the whey separates.
- Line a strainer with a clean muslin cloth. Pour the curdled milk into the cloth and rinse with cold water to remove the sourness of the lemon juice or vinegar.
- Gather the edges of the cloth and squeeze out all the excess water. Hang the chenna for about 30 minutes to drain completely. You want a soft, crumbly chenna, not dry.
Preparing the Filling:
- In a small bowl, combine the badam, pista, kishmish, elaichi powder, sugar, and saffron-infused milk. Mix well. This aromatic mixture will be the heart of our Rajbhog.
Making the Rajbhog:
- Crumble the chenna with your hands until it’s smooth and free of lumps. Knead it gently for about 5-7 minutes until it becomes soft and pliable, like a dough.
- Divide the chenna into equal portions (about 10-12).
- Take one portion, flatten it with your palm, and place a spoonful of the filling in the center.
- Bring the edges together to seal the filling completely, forming a smooth, round ball. Repeat with the remaining chenna.
Cooking the Rajbhog:
- In a large, wide-mouthed pot, combine the cheeni and pani for the chashni. Bring it to a boil over medium heat, stirring until the sugar dissolves completely.
- Once the sugar syrup is boiling, gently drop the chenna balls into the syrup. Make sure there’s enough space for them to expand.
- Cover the pot and cook for about 15-20 minutes, or until the Rajbhog doubles in size. They should be soft and spongy.
- Add the elaichi powder and kesar strands to the syrup. Simmer for another 5 minutes.
- Turn off the heat and let the Rajbhog cool completely in the syrup. This allows them to soak up all the sweet goodness.

Tips for the Best Rajbhog

The Chenna is Key: The quality of your chenna will determine the texture of your Rajbhog. Make sure it’s soft, smooth, and free of lumps. Over-kneading can make it tough, so be gentle!
Don’t Overcrowd the Pot: Give the Rajbhog enough space to expand while cooking. Overcrowding can prevent them from cooking evenly.
Patience is a Virtue: Let the Rajbhog cool completely in the syrup. This allows them to absorb the sweetness and develop their signature spongy texture.

Cooking Variations for Your Convenience

Pressure Cooker: You can cook the Rajbhog in a pressure cooker. After adding the chenna balls to the syrup, close the lid and cook for one whistle on medium heat. Let the pressure release naturally before opening the cooker.
Induction Stove: Simply follow the same instructions as for a gas stove, adjusting the heat settings as needed.
Oven: Baking Rajbhog is not a common method, and may alter the texture.
Microwave: Microwaving Rajbhog is not recommended as it can make them rubbery.
Air Fryer: Air frying is not suitable for this recipe.
Slow Cooker/Crockpot: While possible, slow cooking may result in a less defined shape and altered texture.

Nutritional Information (Approximate per serving)

Calories: 250-300
Protein: 5-7 grams
Carbohydrates: 40-50 grams
Fat: 5-7 grams

Please note that these values are approximate and can vary depending on the specific ingredients and portion sizes used.

Serving Suggestions

Serve the Rajbhog chilled, garnished with chopped pistachios and a few strands of saffron. A dollop of rabri (sweetened condensed milk) on top adds an extra layer of richness. It pairs beautifully with a scoop of vanilla ice cream for a truly indulgent dessert.

A Final Word from Chef Curry Do’pyaza

There you have it, folks! My version of Rajbhog, a sweet that’s sure to impress your family and friends. Don’t be intimidated by the name; it’s a surprisingly easy dessert to make. So, roll up your sleeves, gather your ingredients, and bring a touch of royalty to your kitchen.

Go ahead, try this recipe and share the deliciousness with your loved ones. Food is a language of love, and Rajbhog is a sweet serenade! Happy cooking!