Raj Bhog

Rajbhog Rasgulla - For making rajbhog we need to prepare chenna first. For this take milk in a utensil and place it on flame for boiling after a good complete boil off the flame let the milk little cool then add slowly vinegar along with ½ cup water. When milk curdles completely stop adding vinegar mixture .

Now wash a white muslin thin cloth and spread it over a sieve. Place the sieve over a big utensil. Pour the curdled milk over the cloth, chena will be collected over the top and water will drain out in the utensil kept beneath .Wash the chenna under running water to remove the sourness of vinegar Lift up the cloth from all sides, hold and squeeze out rest of the water.or hang it for 1 hour to keep the chena soft and thick Chena is now ready.

Take out chena in a big plate Add sooji and yellow food colour and mix well. knead with your finger tips until smooth. Here I used grinder to make it smooth and to get a good creamy texture This process saves the time too. Chena for making rajbhog is ready

For stuffing - Cut cashews and pistachios into small pieces (you can also soak pistachios in lukewarm water and remove its skin).Add sugar balls too in it .

For raj bhog balls - Divide chenna into small equal parts (8 balls I made with this chenna ) Take one chenna part and flatten in with your hands. Make a well and place ¼ tsp stuffing in it. Lift up the chenna from all sides and close the stuffing nicely. Roll it back into a round ball and place it on a plate. Like wise prepare all rajbhog balls.

For sugar syrup Take sugar in any big utensil and add 3 cups of water. Cook until sugar melts completely. If the sugar consists of some dust particles then add milk into it. There will be a formation of froth on the surface. Remove this with help of a spoon. Syrup doesn’t needs to be of one or two thread consistency. When the syrup starts boiling, place rajbhog into it one by one. Keep the flame high, as there should be a constant boil in the syrup

Cover and cook rajbhog so that there is constant formation of froth, as these will help in cooking rajbhog nicely. Within 8-10 minutes syrup will start getting thick in consistency. Now add 1-1 tbsp water at a time in syrup making sure there is constant boil in the syrup. Cook rajbhog in boiling syrup for 10 to 15 minutes.

When rajbhog will get frigid add 1-2 pinch of food color or 1 tbsp saffron water or any essence in the syrup and mix well. Yellow-golden rajbhog are ready. Keep the rajbhog as it is in sugar syrup and enjoy eating for 1 week.