Rajbhog
Rajbhog is a popular Indian sweet that originated in the state of West Bengal. It is similar to rasgulla but is larger in size and richer in taste. Here's a simple recipe to make Rajbhog at home easily.
Ingredients
- 1 liter Milk
- 2 tabs Lemon Juice
- 2 Cup Sugar
- A few saffron strands
- 1 tbs cardamom powder
- 1 tps chopped pistachios
- 4 Cup Water
Instructions
Rajbhog Recipe Step one:
- Take a vessel, pour milk into it and heat it; Now dissolve one lemon or two tablespoons of vinegar in water and then add it to the boiling milk so that it curdles. Take as much vinegar or lemon as needed to curdle the milk. Once the milk curdles, strain it immediately and wash it very gently to remove all the vinegar or lemon used to curdle the milk.1 liter Milk, 2 tabs Lemon Juice
- Second Step:
- Take curdled milk and mashit until it forms a smooth paste, then make small balls, ensuring that all balls have no cracks on them.A few saffron strands, 1 tps chopped pistachios, 1 tbs cardamom powder
Third Step:
- In a separate pan, heat the sugar and water together and bring it to aboil. Add the saffron strands and cardamom powder and stir well. Reduce the flame and gently add the chennadiscs to the syrup.2 Cup Sugar, 4 Cup Water
- Fourth Step
- Cover the pan with a lid and let it cook for 15-20 minutes over medium heat or until the chenna discs have doubled in size and are soft and spongy.
- Fifth Step:
- Switch off the flame and let the Rajbhog cooling the syrup. Serve it chilled, garnished with chopped pistachios.
Notes
Rajbhog
Once the milk starts boiling, be careful not to boil it for too long; Instead, turn off the heat and let the milk cool slightly, but not too much; Otherwise, we have to boil it again; We only need to wait a few minutes, like 3 or 4, but not more than that.- Carbohydrates: 63 g
- Protein: 8 g
- Fat: 5 g
- Fiber: 0 g
- Sugar: 60 g