Rajbhog
Rajbhog, from above
VegWest Bengal

Rajbhog

A rasgulla that went to finishing school: bigger, saffron gold, with a khoa and pistachio heart.

75 minTime
8 gProtein each
mildSpice
The royal rasgulla1 chapter · 1 min read

Make it your way

Grandma's waySaffron rasgulla with a khoa pistachio heart.
The original
403kcalsame
8 gproteinsame
0 gfibresame
75minutessame

Classic rajbhog.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chhenafrom 1 1/4 litres milk
Rava (semolina)2 tsp, fine
Khoa3 tbsp, for the filling
Pistachios1½ tbsp, chopped
Saffrona big pinch
Sugar2 cups
Water6 cups
Cardamom4 pods, crushed

Method

4 steps
  1. 1Knead the drained chhena with rava for 10 minutes until silky.
  2. 2Mix khoa, pistachios, half the saffron and cardamom. Wrap each portion in chhena into 6 large smooth balls.
  3. 3Boil sugar, water and remaining saffron. Add balls, cover and boil hard 20 minutes.
  4. 4Cool in the syrup and chill.
Serve it like this

One chilled rajbhog per small bowl with a few spoons of saffron syrup and a pinch of crushed pistachio on top.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Rajbhog: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
With a main Kosha mangsho120 min
A little snack Beguni25 min
A little snack Ghugni50 min
To drink Lebu cha6 min
To drink Masala chai10 min
Something sweet Rasgulla60 min
Something sweet Mishti doi50 min
Sign up to send it to your cook