Rajbhog, similar to rasgullas, are big, orange-yellow coloured stuffed cottage cheese balls. They are giant, with stuffed dry fruits and are absolutely delicious. They are Bengali in origin, with popular variations in Badam Bhog, Pista Bhog and Anjeer Bhog.
Read on to know how to prepare these delicious variation.
Ingredients:
1 bowl home-made cottage cheese/ chenna
Saffron strands, soaked and mixed in milk
1 tsp. plain flour for dusting
1 tbsp. chopped pistachios and almonds
½ tsp. sugar
Saffron strands
½ tsp. cardamom powder
5 cups sugar
½ cup milk
Recipe:
1. Gently knead the chenna and saffron-milk and divide them into 8-9.
2. Then, divide the stuffing into equal portions according to the number of the balls. Keep aside.
3. Now, flatten each portion of the balls and gently stuff the stuffing.
4. Bring the ends together and seal the edges on top.
5. Shape the balls by rolling them gently between the palms, taking care to see that there are no cracks on the surface.
6. Place the raj bhogs on the back of a plate.
7. Combine the sugar and milk with 3 cups of water in a large wok and heat while stirring till the sugar dissolves and boils.
8. After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan
9. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
10. Bring the syrup to the boil once again
11. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
12. Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
13. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
14. Then sprinkle flour solution in the sugar syrup and then add the raj bhogs.
15. The frothy layer begins to subside, sprinkle the remaining portion of the flour solution.
16. After this, keep on adding water (minimum 1 cup) on the surface of the sugar syrup.
17. Cook for about 20 minutes, continuously adding water to enable the froth to form.
18. Check if the raj bhogs are cooked by pressing- if the raj bhog springs back and retains its shape, it is cooked.
19. Transfer the raj bhogs to a bowl along with 2 ladles of sugar syrup and 1 cup of water. Cool and chill for approx. 3 to 4 hours before serving.
By: Archa Dave
