Raj Bhog Recipe: Traditional Indian Sweet Mithai Preparation

Looking for an Indian dessert recipe to elevate your festive meal? The Bengali Rajbhog mithai is a perfect pick for such an occasion. Soft and chewy ball of chenna, flavoured with delicate spices and stuffed with dry fruits, this Rajbhog recipe sits at the pinnacle of luxurious Indian sweets and is sure to impress.

What is Rajbhog?

Rajbhog, the traditional Indian sweet we love is Bengal’s gift to the country. As the name suggests, it is the food of kings, made with rich ingredients. When creamy, fresh chenna is kneaded into balls, stuffed with dry fruits, flavoured with subtle spices and soaked in syrup, what you get is nothing short of a royal indulgence- the Rajbhog mithai.

Difference between Rajbhog and Rasgulla 

Rajbhog and rasgulla are cherished traditional Indian sweets made from milk solids or paneer (known as chenna in Bengali), and cooked in sugar syrup. Yet anyone who bites into Rajbhog can tell you it’s not rasgulla; comparing the two would be likening chalk to cheese.

While Rasgulla is known for its simplicity and syrup-soaked flavour, Rajbhog is anything but a simple treat. It is larger and more indulgent than Rasgulla. What makes Rajbhog stand out is its delightful stuffing of dry fruits, notes of cardamom, lending a rich and flavor profile compared to the straightforward and sweet Rasgulla. Though both desserts share a common base and method of preparation, the Rajbhog recipe is far more luxurious and a little more elaborate, reserving it as a special something for festivities or important occasions.

Ingredients for Rajbhog recipe

For Rajbhog balls from scratch:

1. 1½ litre cow milk
2. 2 tbsp lemon juice
3. 1 tbsp cornstarch
4. ½ tbsp saffron
5. 2 tbsp crushed dry fruits: cashews, pistachios, almonds
6. A pinch of elaichi powder (cardamom)

For sugar syrup:

1. 1½ cup sugar
2. 8 cup water
3. 2 tbsp  saffron / kesar water

Rajbhog Recipe

1. Heat milk and bring it to a boil. Turn the heat off and add lemon juice to start curdling the milk. Stir the milk gently while adding lemon juice.
2. Allow the milk to split completely and then, using a strainer and cheesecloth, strain the milk solids, separating them from water.
3. Tie the cheesecloth tightly until all the water drains out, leaving a creamy, rich ball of chenna.
4. 4. In a small cup, add hot water to the strands of saffron, and give it a gentle mix. Allow the saffron to colour the water completely by setting it aside.
5.  Knead the freshly made chenna or paneer until the texture smoothens out without any milk grains.
6. Now add the cornstarch, one tbsp of saffron water and cardamom powder to the chenna.
7. Knead further for 5 more minutes or until a soft dough is formed.
8. Pinch a small ball-sized portion off the kneaded chenna and flatten it gently on your palm.
9. Place ½ tsp crushed dry fruits in the centre, and get the edges together to make a round ball without any cracks. Do this with slightly oiled fingers if you notice cracks.
10. In a deep vessel take 1½ cup of sugar and 5 times the water (approximately 8 cups). When the syrup starts boiling, add the remaining saffron water to the pot and continue boiling it further.
11. Once you have acquired a good syrupy consistency that’s not too runny yet not too goey, drop the prepared chenna balls in it.
12. Cover the pot and boil for 15 minutes, keeping the heat low-medium. The chenna balls will have doubled in size and become spongy.
13. Let the Rajbhog sit in syrup and cool down completely. Serve Rajbhog with a little bit of the syrup, and garnish with a strand of saffron for a royal presentation.

Before you know it, the decadent and rich Indian sweet Rajbhog is ready to be served and enjoyed! While Rajbhog is a dessert that is readily sold in sweet shops, nothing matches the richness and flavour of a generously prepared, homemade Rajbhog. So the next time you want to up your ante by cooking something special and out of the ordinary, this Indian Rajbhog sweet recipe will be yours to recreate. 

Disclaimer: The details mentioned throughout this blog are sourced from publicly accessible platforms. At ZeeZest, we intend to share factual and verified information. Should there be any inconsistencies or variances in the information provided, please understand that these are entirely unintentional and not meant to mislead.