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Monday, October 21, 2013

Raj Bhog - SFC #1

Raj bhog is  very popular  sweet in India made with homemade chenna / paneer stuffed with nuts , which is cooked in saffron flavored  sugar syrup . Though I have tried this with stuffing before and my H doesn't like the stuffing much but he likes the only the raj bhog with out any stuffing so this time I made it without stuffing . I made them same as we make for Rasgulla as traditionally they don't add any flour to make rajbhog so I made them with only chenna/ paneer so that they turn spongy and soft. 

I have joined this new  group "Sweet fantasy club" whose brain child is +Preeti Garg  ,a wonderful blogger author of " Simply tadka" . This is our first challenge an indian authentic sweet dish which one of my fav . This month preeti has chosen two wonderful indian and international   sweet and dessert , thanks preeti for this wonderful challenge . So coming to the challenge the first dish is an authentic North indian sweet dish "Raj bhog"  which nothing but a large size cheese balls dipped in saffron flavored sugar syrup. 
Lets move on to the recipe of this spongy rajbhog

For Chenna/ Paneer

Whole Milk - 4 cups or 1 litre 
Lemon juice - 3 tbsp + water 1/4 cup ( dilute them )

For Sugar syrup

Sugar - 3 cups
Water - 5 cups

Other Ingredients

Lemon yellow color - few drops
Saffron strands few
Rose essence -  few drops


To make Paneer / chenna

  • In a saucepan boil the milk and simmer it to low.
  • Add the lemon and water mixture and stir .
  • It will curdle and the whey will get separated  .
  • If you see the milk haven't curdled well and you haven't got the required paneer then add more few tbsps of lemon juice .
  • After the milk have curdled completely and the whey have separated , this may take only few minutes. Take a strainer and spread the muslin cloth over it strain the milk .
  • Reserve the whey and use it instead of lemon juice while making paneer for the next time.
  • Strain the chenna/ paneer and run cold water over it once so that the lemon sourness goes off from the paneer.
  • Tie the muslin cloth and keep a heavy vessel or any heavy thingy on it and wait till all the water drains of. But still a tiny little moisture should be in so that it is easy to knead the chenna.
  •  Now transfer the chenna/ paneer to a plate an start kneading for 10 - 15 mins  or till they form a very smooth dough.
  • Add lemon yellow color to the chenna and knead them again till all the dough is dyed 
  • Divide the  chenna / panner into equal parts and roll them into lemon size balls and keep it aside.

To make Sugar syrup

  • In a sauce pan measure and put sugar and water.
  • Turn on the  flame and let the boil.
  • After all the sugar dissolves  add saffron strands .

How to proceed

  • After the sugar syrup starts to boil add the paneer balls .
  • Cover the sauce pan with a lid and simmer the flame .
  • Now cook the paneer balls for 15 - 20 mins covered in a sauce pan.
  • turn of the flame and let them stand cover for 10 more mins.
  • After which when you open the lid you will find the panner balls would have doubled in size.
  •  Spongy raj bhog is ready chill them in fridge . They taste better the second day as all the sugar syrup is well absorbed by the paneer balls till then.


  • I haven't stuffed them with nuts mixer but you can stuff them with pistachios or mixed nuts powdered which is mixed in a small quantity chenna / panner and then stuffed in the paneer balls.
  • You can use even vinegar to curdle the milk about 2 -3 tbsp.
  • If you chill the rajbhog let them sit for 1/2 - 1 hour in room temperature before serving.
  • The paneer should not turn too hard so be carefully while curdling the milk , once you find all the milk have curdled switch of the flame . If you cook them after they curdle the paneer may turn hard and you rajbhog might turn rubbery . so the key to make a spongy rajbhog or rasgulla lies in how well you make you paneer or chenna.
  • If the chenna is too very soft then you can try adding few tsps of maida but the same results can't be expected  . Making with only panner is the key to make it really spongy .

Sending to cooks joy


  1. Raj bhog looks so spongy and juicy,wish to have some...

  2. Looks mouth watering.. nice clicks..

  3. looks really tempting.

  4. Wonderful spongy rajbhog.I am seeing a lot of diff rajbhog varieties.Got to try some.

  5. Wonderful recipe and so well done! Love the presentation! I am thinking of inviting myself over to eat a bowlful of this :)

  6. Raj bhog looks delicious, spongy and yummy.

  7. rajbhog looks fabulous....wonderful presentation

  8. Rajbhog is my fav sweet.. Looks delicious and nicely made Manjula :-)

  9. looks very soft dear,feel to grab some

  10. Mouth watering dish. fantastic. Must have been super tasty.

  11. tempting rasagulaas manuja mam, but Raj bhog - is it different

    1. Yes shylaa raj bhog is saffron flavored similar to rasgulla but is stuffed with nuts,I haven't stuffed as my H likes only this way :) thank you !!

  12. could see the fluffy and koodu texture ! awesome

  13. wow ,looks so spongy and has a wonderful texture.super yaar.u have become a pro.

  14. when it comes about traditional sweet recipes, none can beat you da :) great effort..

  15. Super spongy n juicy Rajbhog,looks awesome!!

  16. Super tempting and delicious :) Thanks for sharing.

  17. They look so perfect, so spongy and soft, very tempting..

  18. Love the soft, spongy and tempting raj bhog... You are introducing a lot of recipes to me.. Thanks..

  19. The name is new to me,but looks similar to rasagulla ..anything sweet I m sold :)

  20. perfectly done sweet and clcik r simple also cool.u made it perfectly.

  21. Raj Bhog looks very spongy and inviting! Great clicks and Happy Diwali to you and your family.



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