Raj Bhog

Raj Bhog

Raj Bhog is a rich and royal Indian dessert that’s often considered a luxurious cousin of the classic rasgulla. Originating from Bengal, Raj Bhog features large, soft chenna (cottage cheese) balls stuffed with a fragrant dry fruit mixture and soaked in a golden saffron-infused sugar syrup. Flavored with cardamom and rosewater, this dessert truly lives up to its name—“Raj” meaning royal and “Bhog” meaning offering—making it a festive favorite during celebrations and special occasions.

Raj bhog is a popular sweet form of Bengali cuisine, similar to rasgulla. It is stuffed with dried fruits and nuts and flavored with saffron. The melt in mouth chenna balls are dunked in saffron infused sugar syrup and they taste absolutely heavenly.

Unlike the regular rasgulla, which is made from chenna (curdled milk solids) and soaked in sugar syrup, this version features a fragrant dry fruit filling with hints of cardamom and rosewater. The final touch is a golden saffron syrup that brings warmth, aroma, and an elegant finish.

This recipe brings together tradition and creativity, resulting in a dessert that’s both nostalgic and luxurious. Whether you’re celebrating a festival or just want to treat yourself, these stuffed rasgullas are sure to impress!

👩‍🍳 Method

Step 1: Prepare the Chenna

1. Boil the milk in a heavy-bottomed pan over medium heat, stirring occasionally to prevent burning.
2. Once it starts boiling, reduce the heat to low and add the lemon juice-water mixture slowly.
3. Stir gently until the milk curdles and separates into chenna and whey.
4. Turn off the heat and strain the mixture using a muslin cloth or cheesecloth.
5. Rinse the chenna under cold water to remove the lemony flavor, then squeeze out excess water.
6. Hang the cloth for about 30 minutes to drain any remaining moisture.

Step 2: Make the Dry Fruit Filling

1. While the chenna is draining, prepare your filling.
2. In a small bowl, mix together chopped cashews, almonds, raisins, cardamom powder, and rosewater.
3. Set aside to allow the flavors to blend.

Step 3: Knead and Shape the Chenna

1. Once the chenna is drained, transfer it to a clean surface.
2. Knead the chenna for 8–10 minutes until it becomes smooth and soft.
3. Divide the dough into equal-sized balls.
4. Flatten each ball, place a small pinch of the dry fruit filling in the center, and gently seal to form smooth round stuffed balls.

Step 4: Prepare the Sugar Syrup

1. In a large, wide pan, combine sugar and water and bring to a boil.
2. Add saffron strands and simmer for 5 minutes.

Step 5: Cook the Stuffed Rasgullas

1. Gently add the stuffed balls into the boiling syrup. Make sure there’s enough space for them to expand.
2. Cover and cook on medium heat for about 15–18 minutes, occasionally splashing some syrup over them.
3. The rasgullas should double in size and remain soft.

Step 6: Rest and Serve

1. Let the rasgullas cool in the syrup.
2. Refrigerate for a few hours before serving for best results.

🌹 Serving Suggestions

Serve chilled, garnished with slivers of pistachios or a few saffron strands. These stuffed rasgullas pair beautifully with a cup of masala chai or as a show-stopping dessert after an Indian meal.

💡 Tips & Tricks

• Use fresh full-fat milk for best results.
• Do not overfill the chenna balls or they might break while boiling.
• Let the rasgullas soak in syrup for at least 2–3 hours for full flavor.

Looking for more such recipes to get some ideas for your snacking? Do not miss my Carrot Cake and Rasgulla and the best one’s Sandesh.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Raj Bhog

Sapana Behl

Saffron infused sweet chenna balls stuffed with dried fruits and nuts and dunked in sugar syrup.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Indian

Servings 4 People

Equipment

• Mixing Bowl
• Sauce pan

Ingredients

  

1x2x3x

• 1 litre milk
• 2 teaspoon lemon juice

For filling

• 1 tablespoon cashew nuts
• 1 tablespoon raisins
• 1 tablespoon almonds
• ¼ teaspoon cardamom powder
• ¼ teaspoon rosewater

For sugar syrup

• 2 cups sugar
• 4 cups water
• few strands saffron

Instructions

 

• Bring the milk to a boil over high heat. Set aside to cool slightly. Mix the lemon juice in it slowly. Stir lightly till the milk curdles. Wash the Chenna in a colander under running water.
• Strain the chenna through a piece of muslin and squeeze to remove all the water.
• Transfer the Chenna in a bowl. Knead it till the mixture is smooth for about 8-10 minutes.
• Divide into equal portions and roll into balls.
• For the filling, grind together the pistachios, cardamom powder, raisins, cashew nuts, almonds, and rose water coarsely. Divide equal portions and roll into small balls.
• Stuff each chenna ball with a portion of the filling and roll again into a ball taking care that no cracks form.
• To make the syrup, cook the sugar with water, stirring continuously till the sugar dissolves. Add saffron strands and let the syrup come to a boil. Heat 1/2 cup of water up to boil and set aside.
• Add chenna balls in the syrup and cook covered for 10-12 minutes.
• Slowly drizzle 2 tablespoons of hot water every five minutes to avoid thickening of syrup. Cook till the raj bhog spring back when pressed.

Notes

• Use fresh full-fat milk for best results.
• Do not overfill the chenna balls or they might break while boiling.
• Let the rasgullas soak in syrup for at least 2–3 hours for full flavor.

Keyword Diwali sweets, how to makeraj bhog, kesar rajbhog, kesar rasgulla, raj bhog

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2016, since then I have updated the pictures and content for better engagement.

Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Raj Bhog and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl