To celebrate the festival of Basant Panchmi this year, I decided to prepare Rajbhog. The below pictures of Rajbhog are when the first time I had successfully prepared this sweet dish. I was so thrilled with the outcome that I had clicked and sent these pictures to my mother!
Basant Panchami festival in India signifies the arrival of spring season. Goddess Saraswati is worshipped and everyone wears yellow coloured clothes. One dish is cooked which has yellow colour – either savory or sweet. In North India this time mustard crops are in full bloom and fields are full of yellow mustard flowers.
To carry on this yellow coloured sweet dish preparation, Rajbhog was perfect .It is prepared with chenna/ paneer (curdled milk). It is very close to Rasgulla (Rasgulla) , and the only difference between these two is that Rajbhog is slightly stuffed with dry nuts and saffron is added for colour and fragrance.
1 litre full fat milk
I lemon juice (can be replaced with 1 tbsp vinegar)
2 cups sugar (granulated)
4 1/2 cup water
1 tbsp finely chopped mixed dry nuts and cardamom powder
a few strands of saffron
Seeds of 2-3 whole cardamom
Keep ready one tray of ice cubes
In one tbsp of hot milk, add some strands of saffron in a small bowl and keep it aside. Cut dry nuts finely and keep them along with cardamom powder in a bowl. In a separate bowl, keep whole cardamom seeds.
Take one big bowl and on top of it keep strainer covered with muslin cloth to sieve curdled milk. The whey water can be used to knead dough or use it for curries.
Squeeze out lemon juice, sieve it, add equal amount of water to the lemon juice and keep it separately.
Boil milk, switch off the heat and pour lemon juice or vinegar. Milk will curdle as it is very hot.
When whole milk is curdled nicely, pour immediately in the strainer which is covered with muslin cloth and add ice cubes.
Let the chenna remain in muslin cloth and wash it nicely in the running water so that no taste of lemon or vinegar remains. Squeeze out all water from chenna.
Now hang this chenna in muslin cloth for 15 min, so that the rest of the the water drains out. If you feel that chenna still has moisture after hanging also, squeeze it with your hands along with muslin cloth.
Now chenna is completely dry. Sieve saffron milk (keep saffron strands safe) and add this into chenna to add moisture and beautiful yellow colour. Mix it properly so that whole chenna gets absorbed in yellow colour.
Rub it nicely with your palms so that all the grains of chenna become soft and it can be collected like a dough.
Prepare equal sized small balls from this whole chenna dough. There should not be any cracks in the balls. If you are getting cracks, rub the chenna ball between your palms and again make the ball.
Press the chenna ball with your finger and add little amount of finely cut mixture of dry nuts mixed with cardamom powder and again roll the ball neatly to seal the stuffing.
Now in a big size vessel or pressure cooker add water, sugar, saffron strands and cardamom seeds. Switch on the heat on high flame.
Keep stirring water till whole sugar is dissolved. The moment water starts boiling, add all chenna balls into this syrup and cover the vessel and keep some weight on the cover (if using cooker, let it boil till first whistle and then sim the flame for next 5-7 min.) Gas flame should be high for the first five minutes – then reduce it to sim for the next 5-7 minutes.
Switch off heat and let the steam cool down completely and then open the lid of the cooker. You will see that small balls of chenna have doubled in size.
Shift them to another bowl along with sugar syrup. Let them cool down completely. Once cooled, keep them in the fridge for 3 to 4 hours.
Serve chilled and garnish with dry nuts.
Spongy bright yellow coloured Rajbhog is ready to relish!!
72 thoughts on “Rajbhog”
Looks very yummy, Deeksha. 🙂
Thankyou very much Kitty😘
Superb! Only an expert can manage Rajbhog. 🙏
I am truly flattered Jaya😘❤
Rich, yummy sweet, Deksha! Excellent!
Thank you so much Indira 😘❤
Thanks a lot, Deeksha for the lovely recipe of Rajbhog. Never knew that during this season one must wear yellow clothes and eat anything yellow. Lovely preparation.
You are always welcome Kamal😘❤
It is just for the day of Basant Panchmi. It is believed that yellow colour is the favourite colour of Goddess Saraswati.
Will tell you something interesting here…
Mustard flowers attract a lot of flying yellow insects. So they are a lot in the air this time. We usually had to change our yellow clothes after pooja, as those insects were troublesome 😀😃
Oh never knew all this Deeksha. Thanks for the information. Happy weekend 😊😊😊😊
Thank you, Deeksha, for this wonderful dish! Also, for the historical background and the clear preparation. You are born teacher!
Joanna, I am truly humbled with your sweet words❤😘
Thank you very much😊
I wrote a longish comment, have you got it?
Joanna, I got it, thanks once again😊
Looks yum😍 I am gonna try this
Thank you so much Veena❤
Lovely preparation of this special sweet for the festive occasion Deeksha. This dessert looks so sumptuous and inviting.
Sowmya, thank you so much for your sweet words of appreciation❤😊
Lovely recipe and those detailed instructions are awesome. Look forward to making this recipe
Zeba, thank you so much❤
I am sure Rajbhog will turn out wonderful in your kitchen😊
This looks so good, I think I will dare to try and prepare it. I can imagine that it is also nice in the spicy version.
Thank you so much Stella❤
Spicy version of chenna/ paneer is all varieties of paneer dishes with gravy loaded with butter, milk cream and garam masala. Serve with naan and give yourself a wonderful treat😋😋😋
How about the pea stuffing from your potato balls stuffed with spicy peas?
Oh yes, that would be an excellent idea!!
Boil them in vegetable broth or any of your favourite broth and then serve with sauce. Can add little bit of corn flour in chenna to make them firm or can omit it. But overall I must say, a very nice idea👏👏👏
Thank you, I am glad you like that idea. I take that as a compliment coming from you! (I love that pea stuffing; the spice mixture is so utterly delicious.)
Manish too loved this idea a lot!!
Yes, that mix is very tasty. I keep eating in between whenever I prepare them😀
Haha, so do I! 😀
Evil minds eat alike🤣🤣
Wasn’t it great minds??? 😉 I think that attribute fits us better … 😉 🙂
You are right! I just thought for a change let’s use some different word😀
Haha, let’s accept our greatness … 😉 🙂
Excellent recipe. They look too good 😊. I miss vasant panchami. Here it’s all white.
Thank you very much Rupali 😘 I guess this winter festivals are with families only. Whole North India is shivering with cold and rain.
I enjoyed this treat while I was visiting India in 2019. It was very delicious. Now I know what it is called and how it is made. Thank you for sharing the recipe and your passion for baking. ~ Cindie
Cindie, thank you very much for visiting the blog and going through the post ☺
You had visited India at the right time! Now for the last two years it is difficult to come out of the house also. I hope you had enjoyed your trip here with different types of food. Were you able to handle spices?
Yes, I love spicy foods. My hosts were very surprised I could eat such spicy foods and enjoyed choosing new foods for me to try.
That’s wonderful!! Liking different types of food is very difficult usually for people, but if someone has that quality, it is easy to adopt a new place.
Cindie, nice meeting you. Have a wonderful week ahead!
Wow – this looks so delicious and your instructions are so clear. Thanks also for explaining the background behind this lovely dessert. 🙂
Lynette, many thanks for your sweet words of appreciation❤😊
Wonderful recipe, excellent compilation and presentation of the post,…also informative. Loved everything about this post. 🙂
Thank you very much for your sweet words of appreciation ❤😊
Your Rajbhog look delicious, Deeksha.
Thank you so much Tanja❤😊
Hi Deeksha. How are you? It’s really nice to read your blog and see the delicious food you’ve cooked. How is your baked goods business doing? Your sweets look divine. 😋
Hi Padma, thank you very much for remembering me☺
Customers are liking the taste, so I guess that’s a lot satisfactory for a baker!
Happy Basant Panchami, Deeksha.
The post is complete.
I like your storytelling.
Thank you very much Lokesh for visiting the blog and going through the post😊☺
For years, Rajbog was considered a better alternative to rasgulla. Lately, a lot of new & fancy “creations” have replaced this Mithai.
Oh yes, a few days back only while buying gazak I saw rajbhog, rasgulla and chamcham in so many different colours, shapes and even many flavors!!
Rasmalai cake is the most favorite fusion cake in India.
I agree Rasmalai cake is liked by many people.
Wow! Rajbhog! You know Rajbhog means which king eats! So sweet ! Thanks for sharing 😊💕
Priti, you are most welcome😊
Those days saffron was for kings only. Common people like us wouldn’t be able to afford 😄Even today many just add yellow colour. A few strands are damn costly.
Yeah absolutely ! 😊💕
Beautiful color and tradition. Thank you for bringing it to us, Deeksha! The wisdom of tradition and cultural festival make the world better!
Looks yummy 😋, I’m coming to India 🥰
Thank you very much☺
You are going to find a big platter of food waiting for you😊
They look so perfect
Thanks a lot❤
DEEKSHA!!! HELLO!!! I’ve missed You! Your new photo is so lovely and this dish is CRAZY BEAUTIFUL!!! What a wonderful dish for a wonderful celebration! You just gifted so much joy! Thank You! Sending huge hugs Your way! 🤗💖😊
Wow this looks super delicious Deeksha, as always all your recipes are spot on!
Nisha, thank you so much for your lovely appreciation❤
Oh wow Deeksha! This sweet treat looks amazing! ❤️ You really have a gift for cooking and baking. These turned out beautifully. I love the ingredients and think it would be fun to give these a try — although I’m not so sure mine would come out anywhere near as nicely as yours!
As always I send you and your family love. I hope each of you are well. God bless, my friend!
Hi Holly, many many thanks for your sweet words of appreciation my dear friend❤. I am sure yours will also turn out beautiful and delicious.
I hope you are doing well. Have a great week ahead 😊☺
Hi! It has been extremely long, how are you, how are baking adventures going?
Hi, I am good and everything is going on fine😊
Looks so delicious.
Many thanks Suni 😊
It has been a long time. How are you doing?
Dee, After a long time you are here.
I am very well and hope you are doing as well friend. 🌝
Yes, that’s true… I came here after a big gap. I am also doing good 😊
Looks delicious Deeksha… Better alternative for rasgulla
Thank you very much Chiru. I guess rasgulla, rasmalai or rajbhog, people have their own preferences 😊