Wednesday, 28 October 2015


Raj Bhog is a delicious bengali sweet preapared with chenna and stuffed with mixture of dry fruit filling .It is similar to rasgulla .The only difference is filling .Try this heavenly tasting recipie for this Diwali season .


Paneer                                     -  made from two litres cow’s milk .
Sugar                                       - 1 ¼ kilo
Saffron                                    - ½ tsp
Kesar yellow colour              - little .


Cahewnuts                                       - 1 tbsp
Blanched almonds                          - 1 tbsp
Pistha                                                - 1 tbsp
Sugar                                                 - 1 tbsp
Black cardamom powder               -1/4 tsp
Maida                                                 - 1 tbsp


Soak saffron in warm milk ,rub well to dissolve it .
Dry roast nuts separately , and powder it with a tablespoon of sugar .
Add cardamom powder , small quantity of saffron milk and make like a thick paste .make very tiny balls .
Knead the paneer till it becomes smooth .Add  maida and knead it again till smooth .
Add kesar yellow colour to the kneaded paneer .
Make lemon sized ball with the paneer dough and flatten gently and  fill it with the filling and bring the endstogether to seal the edges on the top and make round shaped balls .Keep aside .
Pour three cups of water to sugar and heat till sugar is melted completely by stirring constantly .
Take one cup of  this sugar syrup ,dilute it by adding 1 ½ cups of cold water to make a thin syrup .keep aside .
When syrup starts boiling add paneer balls and boil in a medium flame .
Pour one teaspoon of thin syrup once in every five minutes .
Cook for 15 to 20 minutes and remove from fire .
Keep closed for six to eight hours before serving .
Serve like rosogollas with the syrup .

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