9799692b348 Nivedhanam: Rajbhog - Festival Sweets

Monday, October 21, 2013

Rajbhog - Festival Sweets

Diwali – a festival that calls for lots of celebrations. It is one of the festivals celebrated throughout India (at least most part).. Although people may have some different way of celebrating this festival.. It is all about Crackers, Sweets, Savories and Pooja.. I had bookmarked Rajbhog so long ago but never got to make it until this week as I have recently joined the Sweet Fantasy Club which is all about sweets and desserts!!! The first sweet is from Sanjeev Kapoor’s website here...  With Diwali coming, this is a great rich and yummy sweet to make. It is little more effort than rasagulla but tastes so much more rich and delicious..
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Milk - 1 1/2 liters
Lemon Juice - 2 table spoons diluted to 1/2 cup
Almonds - 10
Pistachio - 10
Cherries - 10
Sugar - 1 tea spoon
Saffron - A pinch
Yellow Food Color - A few drops (optional)
Cardamom Powder - 1/4 tea spoon
Maida - 1 tea spoon
For the syrup
Sugar – 3 cups
Water – 1 1/2 cups
Milk – 1/2 cup
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Heat milk until it boils and set aside for 5 minutes
Add the diluted lemon juice slowly and stir it slowly until the milk is curdled and all the water is separated
Make the strainer setup ready - keep a big bowl and keep a strainer on top and keep the muslin cloth lined on the strainer. This will ensure that the curdled milk when poured over the strainer will collect all the paneer on top and the whey will get separated and will be collected in the big bowl below..
Pour it on the strainer and squeeze it well
Allow the paneer to hang and all the excess water to come out. This takes about 1 hour
Boil 2 cups water in a pan and add the pistachio and almonds and allow it boil for 3 to 5 minutes
Strain the water and peel the skin off and pat to remove excess water
Pulse almonds, pistachio, cherries and sugar well. Add cardamom powder.
Set the stuffing aside
Once the paneer is well strained, transfer it to a big bowl and knead it well
Add maida and knead it until it becomes a smooth dough..
Divide the paneer into 16 balls
Take one ball and flatten it. Keep the filling in between
Make another flat disc with one more ball and lay it over the first one and pinch the edges
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Now make fist and shape it into balls (do not put too much pressure)
Heat sugar and water and bring it to a boil
Now add 1/2 cup milk and remove all the impurities
To the sugar syrup which is boiling, add the balls slowly and cover it and allow it to simmer for 15 - 18 minutes.
Ensure that the water is sufficient enough
The balls would have puffed well and doubled in size
Switch off the flame and allow it to cool to room temperature
Add saffron and optional food color
Allow it cool completely and refrigerate
Serve chilled!!!
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Sweet Fantasy Club- Pink

Sending this to Diwali Special, WTML, Gayathri’s page, Diwali Bash, Festival Treats,


  1. What an awesome prelude to Diwali. Rajbhog must have tasted simply awesome. Wonderfully prepared.

  2. wow very very delicious and spongy raj bhog :) making me drool here !!

  3. Looks awesome & soft, mouth watering here.Thanks for linking this to Gayathri's WTML Event.

  4. This Rasgullas makes me hungry and thanks for joining me at new group... which motivate me alot... Please try to add logo in sidebar....


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