Spongy Rajbhog Recipe-With do's and don'ts

   "Spongy Rajbhog" Recipe-With do's and don'ts

Recipe Type: Sweet dish | Recipe Cuisine: Indian
Preparation Time: 20 mins    | Cooking time: 8-10 mins     | serves:2-3

Indian sweet dishes are just juicy and loved by every age group. Rajbhog is just like rasgulla’s , the difference is only that rajbhog is bigger in size, decorated with kesar and stuffed with dryfruits. Rajbhog is my most favorite one and I can eat multiple at any time. My son literally fight to eat more Rajbhog due to its delicious taste. This dish is just awesome but it takes lots of experience to prepare, same as required to prepare rasgulla’s. Common problem faced in preparation of both are sometimes rajbhog balls breaks while cooking or sometimes it become hard from inside. Rajbhog should be basically soft and spongy. With lots of experiments here I got just a perfect one. Let's try and prepare Rajbhog...step by step with lots of  care and tips. 

Ingredients

Saffron - 10 to 12 threads

5-6 pistachio (finely chopped)
Pinch of Food color(Red)

Rajbhog Ingredients:

1 liter Milk(cow milk)

1 teaspoon corn starch or all-purpose flour or ararot

2-3 pistachio (finely chopped)

1-2 Almonds (finely chopped)

3 teaspoon Lemon juice or whey water or vinegar

        

Sugar Syrup Ingredients:

3&1/2 cups Water

2 cups Sugar

1 teaspoon all-purpose flour

1 teaspoon whey water

     

                                           

                                Step by step procedure:

Prepare Rajbhog

Step-1 Take deep fry pan. Heat deep fry pan and add milk. Let it boil on high flame (stir in between), when milk is boiled then switch off  the flame. Let it cool for 4-5 mins or add 1 cup water into it.

Step-2 Now add lemon juice or whey water or vinegar (mix vinegar with ½ cup water, then transfer) into milk very slowly and stir it continuously until whey water fully separates. Here you will get curdle milk or chhena.

Step-3 Take muslin cloth or dupatta and pour curdle milk into it and wash the chhena with cold water to get soft chenna for making rajbhog.

Step-4 Now hang it for 30 minutes so that all the excess water is removed.

Step-5 Now take out chenna in a bowl or in a plate, if using full cream milk then don't add anything in the dough(preferred) but if u don't have full cream milk and you are using toned milk then to give shape to rajbhog add(1 teaspoon corn starch or all purpose flour and pinch of sugar), then knead it up to 9-10 minutes until you get smooth dough for rajbhog or you can use mixture grinder for less then 1 min.

Step-6 If using mixture grinder, then take out the dough from grinder and again knead for 1 min.

Step-7 Now add pinch of food color , finely chopped almonds and pistachio, mix well. Let it rest for 1-2 mins. Now prepare rajbhog by pressing it inside and then making round smooth balls from the dough. Prepare all (approx. 6) the rajbhog's from the dough. 

Preparing Sugar Syrup

Step-1 Take a pan, heat it, add water and sugar (only 1 cup). Let it boil completely. Now add maida and whey water paste into it so that foam is formed for good result. Now drop one by one all the rajbhog balls into it and then cover lid of pan. Cook it for at-least 10 minutes on medium high flame. Now switch of the flame and allow pan with rajbhog to be completely cooled down (rest for 50 mins).

Step-2   Finally take out rajbhog without syrup in a bowl(let it cool completely).

Step-3 Heat the pan containing sugar syrup, now add rest of sugar (1 cup) into the pan. Cook the syrup until get thick (approx. 4-5 mins). Now switch off the flame and allow the syrup to cool down(Put it in freeze to cool down).

Step-4 Now add this thick syrup into the rajbhog balls bowl. Decorate it with chopped nuts and kesar. Finally put the rajbhog into the freeze to cool down or enjoy as it is.

Tips(do's and don'ts):

• Key of making perfect rajbhog or rasgulla is  ‘its temperature'.
• Initially when milk is boiled, don’t add lemon juice or whey water immediately otherwise rajbhog will be hard from inside. Let the milk rest for 3-4 mins or add 1 cup water.
• Make sure to remove all the excess water from the cheena.
• For better result, use mixture grinder to make rajbhog dough.
• Add corn starch or all-purpose flour or semolina or ararot for binding purpose.
• Make smooth balls. Cracks in the boll will destroy it.
• Adding all-purpose flour and whey mix into the sugar syrup will help the rajbhog not to break it while cooking.
• Cook rajbhog on high heat.
• Always use cow milk to make rajbhog or rasgulla’s. Don’t use toned milk.
• If using cooker for making sugar syrup then after adding rajbhog balls close the lid and after 1 whistle, switch the flame to medium and cook it for another 5-7 mins.
• If using full cream milk then don't add anything(corn starch,all purpose flour etc) in the dough.

                                     "Do you have any questions?"

    Please leave a comment below with any questions. Thank you!