No one can ignore, this delectable and humble sweet & divine delicacy.

It’s rajbhog, saffron infused chhena balls cooked in kesari sugar syrup.


  • Milk – 2 litres
  •  1 tbsp Vinegar/ or 2 Lemon Juice
  • Sugar -4 cups
  • Saffron.
  • Water -3 cups
  • Kewda essence
  • Rose water
  • ¼ tsp Yellow Food Color  
  • 2-3 tbsp Coarsely Grinded Mixed Dry Fruit (Almond, Cashew and Pistachios) for Stuffing
  •  1 tbsp maida.


For Chena/Fresh Paneer

  •  First we need to make chena (cottage cheese). So heat the milk into the big vessel and let it boil. After that switch the flame off and add a mixture of 2 table spoon water and 1 table spoon vinegar. Stir well. If you are using lemon juice then add only 1 table spoon water.
  • Now milk gets curdled and separating the light green water (if your milk not curdling, add little more lemon juice or vinegar mix).
  • Set the cheese cloth or thin cotton cloth on strainer and pour the curdled milk in it. Now pour cold water on curdle milk and remove or strain the whey.
  • Now hang it on tap for 30 mins to drip out the water.
  • After 30 mins squeeze the excess water and remove it on plate.

For sugar syrup

  • Soak saffron threads into the 2 tbsp water and keep aside
  • In a deep pan add sugar and water, and bring it to boil on high flame. When start boiling reduce the flame and add soaked saffron threads, green cardamom, kewda essence, rose water and boil it on low flame. Keep the syrup in thin consistency.

For chhena balls.

  • Take the prepared chena and knead it till smooth, it will take almost 8-10 minutes to make smooth dough.
  •  Add yellow food color, maida,, cardamom powder and knead it again.
  •  Now divide the dough into the small-small balls, press it little bit with thumb, stuff the dry fruit mixture into that, cover it and make smooth balls.
  • While sugar syrup is boiling add prepared balls into the syrup, cover the pan with a lid properly and cook (boil) the balls for 10 minutes on high flame and 10 minutes on low flame.
  • Now open the lid, you will notice that the balls become double in size, keep them boiling without lid for another 7-8 minutes on high flame.
  • Remove the pan from flame. Now Rajbhog is ready, add some more rose water,cardamom powder and keep aside for 1 hour to cool down completely. Then keep it inside the refrigerator or room temperature and serve as per your choice.


  • If you don’t like stuffed dry fruits in Rajbhog you can skip that.
  • Always knead the chena properly and make smooth for perfect spongy Rajbhog.
  •  You can store the Rajbhog up to 1 week into the refrigerator.

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