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.
Warm the milk and add the saffron strands in it.
Let it stand for about an hour.
Now place a big, thick bottomed-pan on low heat.
Add the milk and cook till it comes to a roaring boil.
Shut off the flame.
Add 1 glass of water to bring down its temperature.
Now, start adding the lemon juice, one tablespoon at a time.
Keep on mixing it in the milk gently in a circular motion.
Stop adding the lemon juice at the point where the chenna and whey separate from each other clearly.
Drain through a muslin cloth and pour a couple of glasses of water to remove the bitter taste of the lemon juice.
Remove the chenna into a big plate and knead for about 5 minutes.
After 5 minutes, add maida and again knead to a smooth, silky texture.
This will take about 5 to 7 minutes.
Cover it with a lid and cook for a total of 20 minutes.
After first 5 minutes, open the lid and flip the balls so that the bottom side cooks well too.