Ingredients
- Raj Bhog is a traditional Bengali dessert prepared from split milk fat. It is made for special occasions like the Bengali New Year or Pohela Boishakh and Durga Puja.
- For the rasgullas
- 1 kg chenna
- 5 strands saffron
- 1 tsp plain refined all purpose flour or Maida for dusting
- For the stuffing combine-
- 2 tbsp Chenna
- 2 tsp blanched almonds, finely chopped
- 5 saffron (kesar) strands
- 1/2 tsp green cardamom seeds or elaichi powdered
- For the sugar syrup
- 4.5 cups granulated sugar
- 1/2 water
- Other ingredients
- 2 tbspns all purpose flour or Maida
- 6 inch deep by 10 wide inch deep cooking vessel
- pastry brush
Instructions
- Dust a plate with 1 tbsp flour. Reserve.Using a mortar pestle finely powder the 6 saffron strands. Add 2 tablespoons water and dissolve. Knead together 1 kg chenna and the saffron water and divide into 10 equal portions. You can make them bigger or smaller. Generally Rajbhog is larger than Rasgulla. Reserve on a plate. Cover with a clean cloth.
- Divide the stuffing into 10 equal portions.
- Wet the palms of your hand with clean drinking water.
- Flatten each ball of chenna gently between the palms of your hands to make circles of about 2 inches.
- Place one portion of the stuffing in each circle and bring the ends together to seal the edges on top.
- Using your palms mold the stuffed Raj Bhogs into smooth balls.
- Fill a serving bowl with one cup of ice cold water. Reserve.
- For the sugar syrup
- Combine the sugar and 4 cups of water in a large pan and deep pan atleast 6 inches in depth. Swill the pan about to mix the sugar and water before you put it over the fire.
- Place pan on medium flame.
- After about 3-4 minutes, slowly using a pastry brush drizzle water from the sides of the pan so it drips into the sugar.Do not dip the brush in the sugar water.
- Water added at this stage will reduce the temperature of the sugar syrup and will not allow it to caramelize.
- Continue to cook the syrup over a medium flame for about 10 minutes. Keep dripping water into the sides of the pan to ensure it doesnt' brown.
- Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside. It will be about 2-2-5 cups of liquid now.
- Sprinkle 1/2 teaspoon flour into the sugar syrup. The mixture will froth.
- Gently using a slotted spoon lower the rolled Chenna balls one by one into the hot liquid.
- Keep the flame on high. Do not varys temperature when boiling the Raj Bhogs.
- Continue dripping water into the mixture using a pastry brush to ensure the syrup doesn't brown.
- Ensure that the syrup froths all the time while cooking the Raj Bhogs.
- Cook for about 20 minutes.
- To check if the Raj Bhog is cooked drop one into a pan of cold water. If it sinks it is ready. If it floats return it to the hot syrup and continue cooking. Switch off flame.
- Working quickly with a slotted spoon remove the Raj Bhogs into the serving bowl that contain cold water.
- Slowly drip a cup of cold water into the remaining sugar syrup using a pastry brush. If you do it too quickly the sugar water will seize and crystallize.
- Using a sieve strain it over the Rajbhogs and discard any bits and pieces.
- Cover and chill for approx. 6 hours before serving.
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