Rajbhog Recipe | Giant Rosogollas

What is Rajbhog?

Rajbhog is a traditional Indian sweet that is popular in different regions of India. It is usually made by mixing chhena (curdled milk) and khoya (low milk solids) with sugar and various spices such as cardamom, saffron and nutmeg. The mixture is then shaped into small balls or flat discs and garnished with pistachios or other nuts. It has a rich, creamy texture and a sweet, aromatic flavor that is popular among sweet lovers. It is often served during special occasions and festivals in India.

Importance of Rajbhog in Indian food

Holds an important place in Indian cuisine and culture. It is a traditional sweet that has been enjoyed for centuries and is often associated with celebrations, festivals and special occasions. Is considered a symbol of hospitality and is often served to guests as a sign of respect and honour. It is also a popular sweet served in many Hindu temples as a part of religious rituals. Sweets have cultural and social significance in Indian society and are often given as gifts to family, friends and loved ones during festivals or special occasions. The importance in Indian cuisine and culture reflects the rich cultural heritage and traditions of India.

List of ingredients used in Rajbhog

• Chhena (curdled milk)
• Khoya (low milk solids)
• Sugar
• cardamom powder
• Saffron
• nutmeg powder
• Pistachios or other nuts for garnish
• All purpose flour or semolina (in some recipes) to bind

Some recipes may include rose water, mango pulp, pineapple juice or other flavorings to add more depth and complexity to the dessert.

Step-by-Step instructions

Ingredients:

1. 2 liters full fat milk
2. 1-2 tsp lemon juice
3. 1 cup sugar
4. 1 cup water
5. 1 tsp cardamom powder
6. 1 pinch saffron
7. 1/4 tsp nutmeg powder
8. 1/4 cup maida or semolina (optional)
9. 2 tbsp chopped pistachios for garnishing

Method:

• Heat 2 liters of full fat milk in a heavy bottomed vessel on medium heat.
• When the milk starts boiling, turn off the flame and add 1-2 teaspoons of lemon juice to it. Stir the milk gently until it curdles and the whey separates from the curdled milk.
• Filter the curdled milk with a muslin cloth or net cloth. Wash the curdled milk under cold water to remove any lemon juice or vinegar taste.
• Hang the cheesecloth over the curdled milk for about 1 hour, or until most of the liquid is gone. Gently press the cheesecloth to remove any remaining liquid.
• Knead the chena for 10-15 minutes, until the chena becomes soft and smooth.
• Make small balls of the size of a ping pong ball from the chhena dough.
• In a separate vessel add 1 cup sugar and 1 cup water. Keep boiling the mixture till the sugar dissolves completely.
• Drop the chenna balls in the sugar syrup and cook on a medium flame for about 10-15 minutes, while stirring occasionally.
• In a separate pan, add a pinch of saffron to 1-2 tbsp of hot water and soak it for a few minutes.
• Once the chhaina balls are cooked, add 1 teaspoon cardamom powder, 1/4 teaspoon nutmeg powder and saffron water to the vessel. Shake gently to mix all the ingredients.
• If the mixture is too runny, add 1/4 cup all-purpose flour or semolina and cook for 2-3 minutes until it thickens.
• Switch off the gas and let cool for a few minutes.
• Serve hot or cold garnished with chopped pistachios.
• Enjoy the delicious and yummy a dessert or a snack!

Recipe Preparation Tips

Use full fat milk for best texture and flavor. Skim or low-fat milk will not produce the same results.

Be careful when adding lemon juice or vinegar to milk. Too much acid can make Chhaina taste sour.

Knead the chhena well to ensure a smooth texture. This will prevent from chipping or breaking.

Make sure the sugar syrup is completely dissolved and bring to a boil before adding the Chhaina balls. This will help the syrup to penetrate into the chhaina balls and add sweetness to them.

Keep an eye while cooking so that it does not burn or stick to the bottom of the pot.

Use a heavy-bottomed pot or pan to ensure even heat distribution and prevent burning.

Allow to cool for a few minutes before garnishing with pistachios or other nuts.

To keepfresh and to prevent spoilage, keep it in the refrigerator.

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