Name: Rajbhog - Kesharia Rasgulla recipe by Bulbul Majumder at BetterButter
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6
Ingredients: Full Fat Milk 2 litre; 1 cup full fat Yogurt to cuddle the milk; 1 tablespoon Suji for binding the Chenna balls; 1.5 cups granulated sugar; 8 cups of water; Saffron threads; Green Cardamom 4 -5; 1 tablespoon grinded Cashew; 1 tablespoon mawa; 1 teaspoon Mishri (Crystal Sugar)

ABOUT Rajbhog - Kesharia Rasgulla RECIPE

Rajbhog is a popular Bengali dessert, which is often made during festivals and special occasions. Made with cottage cheese(chena) and a mix of crushed dry fruits and saffron, this delightful recipe is very similar to Rasgulla.

Ingredients Serving: 6

Full Fat Milk 2 litre
1 cup full fat Yogurt to cuddle the milk
1 tablespoon Suji for binding the Chenna balls
1.5 cups granulated sugar
8 cups of water
Saffron threads
Green Cardamom 4 -5
1 tablespoon grinded Cashew
1 tablespoon mawa
1 teaspoon Mishri (Crystal Sugar)

Instructions

Boil the milk and cuddle with yogurt
Drain the excess water and wash the chenna with cold water to stop the chenna cooking process so the chenna will be very soft.
Now hang the chenna for 30-40 minutes to drain the extra water from it.
Grind the cashew nuts, pistachios, and almonds to a fine powder. Add the cardamom powder and mix well. Add the saffron soaked milk and mix well into a thick paste. Make small balls and keep aside.
Now make the balls with the Cashew and khoya mixture stuffings.
The chenna balls are ready.
Make the sugar syrup, with 1.5:8 ratio sugar and water. Let the syrup boil. Add some saffron threads and whole green cardamoms in the syrup.
Now add the balls in low medium let them boil covered for 5 minutes. Boil covered for another 15 more minutes in the low, medium heat and switched off the heat.
keep it in the syrup for more 30 minutes and the Rajbhog is ready to serve. Garnish with saffron and Pistachio.

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