Rajbhog - The Royal Delight

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 cup (200g) cottage cheese (paneer), crumbled 1 cup (200g) cottage cheese (paneer), crumbled
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 2 tablespoons pistachios, chopped 2 tablespoons pistachios, chopped
• 2 tablespoons almonds, chopped 2 tablespoons almonds, chopped
• 2 tablespoons raisins 2 tablespoons raisins
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) water 1 cup (240ml) water
• A pinch of saffron strands A pinch of saffron strands
• 1/2 teaspoon rose water 1/2 teaspoon rose water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 8g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, bring the milk to a boil. Once it starts boiling, add lemon juice and stir until the milk curdles. Remove from heat and strain the curdled milk using a muslin cloth. Rinse the curdled milk under cold water to remove any lemony flavor.
2. 2.
   Squeeze out excess water from the cottage cheese and transfer it to a mixing bowl. Add powdered sugar and cardamom powder. Knead the mixture until it becomes smooth and pliable.
3. 3.
   Divide the cottage cheese mixture into small equal-sized portions and shape them into balls.
4. 4.
   In a separate bowl, combine the chopped pistachios, almonds, and raisins. Mix well.
5. 5.
   Take each cottage cheese ball and gently flatten it. Place a small amount of the nut mixture in the center and seal the edges, ensuring the filling is completely enclosed.
6. 6.
   In a large saucepan, combine sugar, water, saffron strands, and rose water. Bring the mixture to a boil, stirring until the sugar dissolves completely.
7. 7.
   Carefully drop the stuffed cottage cheese balls into the boiling syrup. Reduce the heat to low and let them simmer for about 15-20 minutes, or until they become soft and spongy.
8. 8.
   Remove the Rajbhog from the syrup and allow them to cool. Serve chilled or at room temperature.

Treat your ingredients with care...

• Cottage cheese (paneer) — Ensure that the cottage cheese is well-drained to prevent excess moisture in the filling. This will help in shaping the balls easily.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the syrup. This will enhance the color and flavor of the dish.

Tips & Tricks

• To enhance the flavor, you can add a pinch of cardamom powder to the sugar syrup.
• For a richer taste, you can garnish the Rajbhog with a sprinkle of edible silver foil (varak).
• If you prefer a less sweet version, reduce the amount of sugar in the syrup according to your taste.
• To save time, you can prepare the cottage cheese mixture and the nut filling in advance and refrigerate them separately. Assemble and cook the Rajbhog when ready to serve.
• Leftover Rajbhog can be stored in the refrigerator for up to 3 days.

Serving advice

Serve Rajbhog as a dessert after a traditional Indian meal. It can be enjoyed on its own or accompanied by a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.

Presentation advice

Arrange the Rajbhog on a decorative platter, garnished with a sprinkle of chopped pistachios and a few strands of saffron. The vibrant colors and enticing aroma will captivate your guests.