Rajbhog:
Today is Mahalaya and I am preparing a special lunch for the day. I planned to make Rasgulla/Roshogolla for dessert but after preparing Biryani and chicken korma for lunch, it seems like Roshogolla is not the thing that can match with Biryani. Closer to Roshogolla one thing can be made that is Rajbhog, only you need stuffing for it. In the name Rajbhog, a Royal or very special thing is hidden. Hence, I decided it will be Rajbhog.
Rajbhog the bigger version of Rasgulla/Roshogolla is available in the time of special occasion or festival. Rajbhog is stuffed with khoya or dry fruits and crushed Saffron is used to making the sugar syrup. It is very bigger than normal Rashogolla and tastes a bit different. If you know how to make Roshogolla then you can make Rajbhog.
Two things you need to remember while making Roshogolla or Rajbhog. Mashed prepared Channa until it is soft and don't overcook them then it will be rubbery.
Some other sweets from my kitchen :
Sandesh
Baked Roshogolla
Narkel Naru
Mango Malai Cham Cham
Roshogolla
Pantua/ Gulabjamun
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Course - Dessert/ Sweet dish
Dish- Bengali
Author- Usashi Mandal
Serves- 5
Preparation time - 45 minutes
Cooking time - 30 minutes
Ingredients:
2-liters whole milk
3 cups of sugar
6 cups of water
1/2 cup lemon juice
1 tsp cardamom powder
2 cardamom pods
2 tsp milk
2 tbsp almond/ pistachio powder
1 pinch of saffron
1 drop rose water(optional)
Method:
Step 1: Making Chana
Follow the link to see the process of Chana:
How to make chana
Step 2: Making the stuffing:
In a small bowl take cardamom powder and dry fruits powder. Add milk and make a dough. Smake ball balls out of it.
Step 3: Making Rajbhog:
1. Place chana/cottage cheese on a big bowl. Knead it firmly for 10-15 minutes. Kneading chana is a vital point while making Rajbhog or any sweets made out of chana.
2. After 10 minutes the chana will be softer and it will come together like dough.
3. Divide the chana dough, make a cup-like shape out of it and put one dry fruit ball on it. Give the dough ball-like shape and do the same with the rest.
4. With this amount of Chana, you can make 10 Rajbhog, and if it Rashogolla then it will be double like 18 to 20.
5. Be sure that there is no crack on chana balls otherwise it will break in boiling water.
6.Cover chana balls with a damp cloth to prevent drying.
Step 4: Cooking Rajbhog
1. In a big pot add 3 cups of sugar and 6 cups of water. Add crushed cardamom pods on it. Let it boil.
2. When it starts bubbling add Rajbhog and crushed saffron on it. Close the lid.
3. Cook Rajbhog for 30 minutes in high flame. Sugar syrup needs to bubble all the time when Roshogolla is cooking.
4. Switch off the flame after 30 minutes and let it cool on that pot only.
5. After it cools down after 30 - 40 minutes, place them on a serving plate, and enjoy. Soft, spongy, delicious Rajbhog is ready. It can be stored in the freezer for 4 - 5 days.
Happy Puja to all!!
Two things you need to remember while making Roshogolla or Rajbhog. Mashed prepared Channa until it is soft and don't overcook them then it will be rubbery.
Some other sweets from my kitchen :
Sandesh
Baked Roshogolla
Narkel Naru
Mango Malai Cham Cham
Roshogolla
Pantua/ Gulabjamun
-----------------------------------------
Course - Dessert/ Sweet dish
Dish- Bengali
Author- Usashi Mandal
Serves- 5
Preparation time - 45 minutes
Cooking time - 30 minutes
2-liters whole milk
3 cups of sugar
6 cups of water
1/2 cup lemon juice
1 tsp cardamom powder
2 cardamom pods
2 tsp milk
2 tbsp almond/ pistachio powder
1 pinch of saffron
1 drop rose water(optional)
Method:
Step 1: Making Chana
Follow the link to see the process of Chana:
How to make chana
Step 2: Making the stuffing:
In a small bowl take cardamom powder and dry fruits powder. Add milk and make a dough. Smake ball balls out of it.
Step 3: Making Rajbhog:
1. Place chana/cottage cheese on a big bowl. Knead it firmly for 10-15 minutes. Kneading chana is a vital point while making Rajbhog or any sweets made out of chana.
2. After 10 minutes the chana will be softer and it will come together like dough.
3. Divide the chana dough, make a cup-like shape out of it and put one dry fruit ball on it. Give the dough ball-like shape and do the same with the rest.
4. With this amount of Chana, you can make 10 Rajbhog, and if it Rashogolla then it will be double like 18 to 20.
5. Be sure that there is no crack on chana balls otherwise it will break in boiling water.
6.Cover chana balls with a damp cloth to prevent drying.
Step 4: Cooking Rajbhog
1. In a big pot add 3 cups of sugar and 6 cups of water. Add crushed cardamom pods on it. Let it boil.
2. When it starts bubbling add Rajbhog and crushed saffron on it. Close the lid.
3. Cook Rajbhog for 30 minutes in high flame. Sugar syrup needs to bubble all the time when Roshogolla is cooking.
4. Switch off the flame after 30 minutes and let it cool on that pot only.
5. After it cools down after 30 - 40 minutes, place them on a serving plate, and enjoy. Soft, spongy, delicious Rajbhog is ready. It can be stored in the freezer for 4 - 5 days.
Happy Puja to all!!
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