If you like rasgolla, then you will love Rajbhog. Rajbhog are bigger rasgollas stuffed with a delicious mawa and dry fruits filling. The making is just like rasgolla. Some also add saffron to the syrup and food colour to the paneer while kneading. It is also made without any stuffing but made larger in size compared to rasgollas.
Ever since I came across rajbhog in Tarla Dalal’s book, I was tempted to try it, but was waiting for an occasion. And this BM was the perfect one to try. On the day I made rajbhog, I also made two other paneer based milk sweets. What I love about milk sweets is they are so easy to make and they look and taste amazing. As all the dishes needed sugar syrup to boil, I made a huge batch of sugar syrup and made the sweets in batches. And also I made minimum quantity of each sweet as I find it tough to distribute it later.
As I was planning on milk sweets, I made a huge batch of paneer and mawa one day before starting on the sweets. If you have them ready, the final preparation is quite easy. While boiling the rajbhog, make sure to have flame at low, because high heat will just break the paneer while cooking. It takes 15 minutes for the rajbhog to cook. Allow it to cool completely before serving. You can also serve it chilled and it tastes awesome. My daughter ate the whole batch of rajbhog and she had it with the left over milk from Rasbali. It was pure torture to look at her relishing my favourite sweets without me touching them. But still the mom in me was so happy that I made it for Sruti.
Makes 6 Rajbhog
For The Outer Covering:
Paneer – 100 gm
Yellow Food Colour – Optional
For The Filling:
Mawa – 30 gm
Cashew Nuts – 10
Pistachios – 10
Cardamom Powder – 1/4 tsp
Sugar 1 tsp
For The Sugar Syrup:
Sugar – 250 gm
Water – 300 ml
Knead paneer until it forms a soft dough.
In a pan mix together sugar and water and bring to boil.
Divide paneer into 6 equal portions and set aside.
Grind cashew and pistachios.
Mix it with mawa, sugar and cardamom powder.
Divide it into 6 equal portions and shape them into balls.
Take one portion of paneer and pat it into a disc.
Place one mawa ball inside it and bring the sides together to form a ball.
Roll it into a smooth ball.
Repeat this with the remaining paneer and mawa.
Add the balls in the boiling syrup.
Keep flame low.
Let the balls cook for 15 minutes.
Remove from flame allow it to cool completely.
Garnish with pistachios and saffron and serve it either chilled or at room temperature.
Use my homemade malai paneer for amazing results