After rasgulla, rajbhog or kesar rasgulla is another famous Bengali sweets. Its called rajbhog because of its size. The preparation process is similar to rasgulla.
Today lets try Rajbhog. The recipe is shared by our author, Rashna.
Homemade Rajbhog - Kesar Rasgulla
- 1 Litre
- 3 tbsp Lemon Juice
- 1/4 tsp Yellow Food Color
- 1/2 tsp Saffron/Kesar
- 1 tbsp Sooji/Semolina
- 3 Elaichi
- 1 Cup Sugar
- 2 1/2 Cup Water
- In a pan, boil 1 litre milk. When milk starts to boil, keep on stirring occasionally. Stirring will prevent forming of malai on the surface. Prepare 3 tbsp of lemon juice. Once the milk boils, reduce flame to low. Add 1 tbsp of lemon juice and stir well for 1-2 minutes. Check if milk has curdled. If not, then add another tbsp of lemon juice and stir again. If required, you may need to add another tbsp of lemon juice. Stir till milk has curdled completely. In place of lemon juice, you may use curd or vinegar.
- Now, using a muslin/markin cloth, drain the curdled milk. Pour water on the curdled milk so that you get rid of taste of lemon juice. Squeeze the markin cloth and drain all the water from it.
- Now, make a potli of the cloth and keep it hanging for atleast 1 hour so that all water is discarded from the milk solids. Remember that any water in the milk solids may cause rajbhog to break while boiling in sugar water.
- Take the milk solids or chenna in a plate. Now, add sooji and yellow food color to the chenna. Knead the chenna and make soft and smooth dough.
- Prepare small balls out of the dough. You should get around 14-15 balls.
- In a large pan, take 2 1/2 cups of water, 1/2 tsp saffron/kesar, 3 smashed elaichi and 1 cup sugar. Let it boil in full flame.
- Put the milk balls in the boiling water. Cover the lid and cook the rajbhog balls for around 10 minutes. Shake the pan so that the balls turn around.
- Switch off the flame and let the rajbhog balls remain dipped in the sugar syrup for 3-4 hours. Your rajbhog is ready.
Serve rajbhog as desert. Enjoy and Bon Appétit!!