February 6, 2012


One day I tried Rasgulla, and with the excitement of success, I tried preparing a variation. Rajbhog is dry fruits stuffed rasgullas, more rich and bigger than the normal ones.

Chenna - 1 cup
Saffron Food Color - a pinch (optional)
Cashew - 1 tsp
Almond - 1 tsp
Pistachio - 1 tsp
Saffron Strands - 3 or 4
Cardamom Powder - 1/2 tsp
Sugar - 3 cups

Soak and peel almonds. Chop almonds, cashews, pistachio, saffron strands and cardamom powder into tiny bits. Keep it aside.
Knead together Chenna, food color and make small balls of it. Make a dip in the center and stuff the dry fruit mix.
Dissolve sugar in water and remove all impurities. When sugar syrup is boiling and frothy, add the chenna balls.
Allow to cook for 15 minutes with a closed lid, by then it will be bigger by twice the size.
To check if the rajbhog is cooked well, try to press it from the sides and it will bounce back.
Transfer the rajbhog with 2 parts of sugar syrup and one part water as required. Serve it chilled.

Im sending this to Radhika's Sweet Somethings, Vardhini's Sweet Luv, Kalyani's Valentine Fest - Served With Love

Bon Appetit!!


Jay said...

wow..sounds amazingly tasty
Tasty Appetite

Archana said...

Wow I love this one.

Santosh Bangar said...

fabulos recipe

Reshmi Mahesh said...

Looks very delicious..

Vardhini said...

Interesting twist to the regular rasagulla. Yummy and thx for linking to the event.