How to make Rajbhog?
The Royal Treat: A Masterclass in Making Authentic Rajbhog If the rasgulla is the king of Bengali sweets, the Rajbhog is the emperor. Larger, stuffed with dry fruits, and infused with the golden hue of saffron, Rajbhog (literally “offering to Kings”) is the ultimate indulgence in Indian confectionery. While many are intimidated by the prospect of making Chenna-based sweets at home, the process is actually a beautiful lesson in culinary patience. Here is a comprehensive guide to creating melt-in-the-mouth Rajbhog that rivals any legendary sweet shop in Kolkata. The Anatomy of a Perfect Rajbhog Before we light the stove, let’s understand what sets a Rajbhog apart from its cousin, the Rasgulla: Ingredients You’ll Need To make approximately 10–12 large Rajbhogs, gather the following: For the Chenna (Fresh Cheese): For the Stuffing: For the Syrup (Chasni): Step-by-Step Instructions 1. Preparing the Fresh Chenna The secret to a Rajbhog that doesn’t crack or turn rubbery lies entirely in the Chenna. 2. The Kneading Ritual This is where the magic happens. 3. Preparing the Stuffing Mix the chopped nuts, cardamom powder, and a few saffron strands. Some traditional recipes add a tiny bit of the kneaded Chenna to this nut mixture to help it bind. 4. Shaping the Rajbhog 5. Cooking in the Syrup Read also: How to make Momos ? Pro-Tips for Success The Float Test: If you aren’t sure if they are cooked, drop one Rajbhog into a glass of fresh water. If it sinks to the bottom, it’s perfectly cooked. If it floats, it needs more time. Serving Suggestions Rajbhog is best served chilled. Let them soak in the syrup for at least 4–5 hours (or overnight) to allow the saffron and sugar to penetrate deep into the core. Serve them in small bowls, garnished with extra silver leaf (vark) or dried rose petals for that truly “royal” look. Would you like me to create a printable recipe card or perhaps a nutritional breakdown for this dish?
