RajBhog
RajBhog, as the name suggests, is a delicacy that is truly royal in its taste and looks. Though it is quite similar to the rasgulla, the basic difference is that it has a rich stuffing of ground dry fruits in the center. In some variations, even mawa is stuffed along with the dry fruits to elevate its rich flavor. Liberal addition of saffron gives it a beautiful look. A garnish of powdered pistas adds to its beauty. And they are a little bit on the bigger side as compared to the rasgullas.
Ingredients
For the Sugar Syrup
- 200 grams Sugar
- 400 ml Water
- ½ teaspoon Elaichi Powder
- 12 Saffron Strands
- 1 litre Full Fat Milk
- 2 tablespoons Lemon Juice
- 7 grams Maida
- Water as needed
For the Stuffing
- 5 Pistachios (unsalted)
- 3 Almonds
- 3 Cashew Nuts
Instructions
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Grind the pistachios, almonds and cashew nuts to a coarse consistency. Keep aside.
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Warm the milk and add the saffron strands in it.
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Let it stand for about an hour.
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Now place a big, thick bottomed-pan on low heat.
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Add the milk and cook till it comes to a roaring boil.
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Shut off the flame.
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Add 1 glass of water to bring down its temperature.
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Now, start adding the lemon juice, one tablespoon at a time.
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Keep on mixing it in the milk gently in a circular motion.
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Stop adding the lemon juice at the point where the chenna and whey separate from each other clearly.
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Drain through a muslin cloth and pour a couple of glasses of water to remove the bitter taste of the lemon juice.
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Bring the cloth edges together and squeeze out all the water from the chenna by gently pressing.
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Remove the chenna into a big plate and knead for about 5 minutes.
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After 5 minutes, add maida and again knead to a smooth, silky texture.
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This will take about 5 to 7 minutes.
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Ready around 12 small size balls from the whole chenna.
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With the fingers, flatten each ball and place a little of the dry fruits stuffing in the center.
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Cover it completely with the chenna and roll it to a smooth, crack-less ball.
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Ready all the balls similarly by placing a little of the stuffing inside.
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To prepare the sugar syrup, take the sugar, elaichi powder and water in a wide-mouthed, thick bottom vessel.
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Bring it to a roaring boil on full flame.
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Add the balls one by one into the boiling syrup.
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Cover it with a lid and cook for a total of 20 minutes.
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After first 5 minutes, open the lid and flip the balls so that the bottom side cooks well too.
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Do flip them once in a while till the 20 minutes are up.
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If at any point it feels that the water quantity is reducing, add more, one tablespoon at a time so that there is no change in its temperature.
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Let it stand till it comes to room temperature and then chill in the refrigerator for at least 8 to 10 hours.
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Garnish with a few saffron strands and powdered pistas before serving.
