Sweet, inviting, and made for sharing, rajbhog recipe | rajbhog sweet | kesar rasgulla recipe is a vegetarian recipe made with milk, lemon juice, and rava / semolina / suji in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 10 servings
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
for paneer balls:
- 1½ litre milk (cow)
- 2 tbsp lemon juice
- 1 tbsp rava / semolina / suji
- pinch saffron food colour
- pinch cardamom powder
- 2 tbsp crushed dry fruits (cashew, pistachios, almonds)
for sugar syrup:
- 1½ cup sugar
- 8 cup water
- 2 tbsp saffron / kesar water
Method
- firstly, knead fresh paneer till it turns out smooth texture without any grains of milk.
- now add a tbsp of suji, pinch saffron food colour and pinch cardamom powder.
- knead further for 5 more minutes or until a soft dough is formed.
- pinch a small ball sized ball and flatten it.
- place ½ tsp crushed dry fruit in the centre.
- get the edges together, and make a round ball without any cracks. keep aside.
- sugar syrup recipe:
- firstly, in a deep vessel take 1½ cup of sugar.
- furthermore, add 8 cups of water and 2 tbsp saffron.
- boil the syrup for 10 minutes on medium flame.
- after that, drop the prepared paneer balls into boiling sugar syrup.
- cover and boil for 15 minutes. the paneer balls will have doubled in size.
- furthermore, keep aside till it cools completely and then refrigerate.
- finally, serve rajbhog / kesar rasgulla chilled or at room temperature garnished with few saffron strands.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
