Full Written recipe Rajbhog - Stuffed Kesar Rasgulla Prep time: 10-15 minutes Cooking time: 1 hour Serves: 10 pieces Ingredients: Blooming Saffron: SAFFRON | केसर A PINCH WARM WATER | गरम पानी VERY LITTLE (NOT BOILING) Sugar syrup (for soaking) SUGAR | शक्कर 1 CUP WATER | पानी 2 CUPS LEMON JUICE | नींबू का रस A FEW DROPS BLOOMED SAFFRON | भिगोया हुआ केसर AS REQUIRED Chhena: COW MILK | गाय का दूध 1.5 LITRE VINEGAR | सिरका 3 TBSP WATER | पानी 3 TBSP WATER | पानी AS REQUIRED (FOR RINSING) Sugar Syrup SUGAR | शक्कर 1.5 CUPS WATER | पानी 7 CUPS Filling CHHENA | छेना 1 TBSP / 15 GRAMS ROCK SUGAR | मिश्री 1 TBSP PISTACHIO | पिसता 2 TBSP (ROUGHLY CHOPPED) CARDAMOM POWDER | इलायची पाउडर 1/4 TSP BLOOMED SAFFRON | भिगोया हुआ केसर AS REQUIRED Final shaping & cooking BLOOMED SAFFRON | भिगोया हुआ केसर AS REQUIRED (REMAINING) ICE COLD WATER | बर्फ वाला पानी Method: Bloom the saffron by adding very little warm water to it, set it aside for 10-15 minutes. The saffron will release all it's aroma, flavour & colour into the water & it will be used at multiple stages while making the rajbhog. To make the sugar syrup in which the rajbhogs will be soaked, add the sugar into a pan with water, stir well & bring it to a boil. Next lower the flame & add the lemon juice & bloomed saffron, the syrup should be completely saffron coloured. You need a thin sugar syrup for this recipe, only then the rajbhogs will be able to soak properly. Switch off the flame, transfer the syrup into a large heatproof bowl, let it cool down to room temperature & then place it in the fridge. Meanwhile you can start with the other processes. Before making the chhena, you will need to keep a few things ready. Place a large sieve over a stock pot & place a muslin cloth on the sieve, this will be used to strain & squeeze the curse(chhena). In a bowl add the vinegar & water, this will be used to curdle the milk. You can also use equal quantity of lemon juice, but make sure you dilute it as well. And also keep a jug full of water, this will be required to rinse the chhena. Add the milk into a kadhai, take a heavy bottomed vessel, bring the milk to a boil over high flame while stirring & regular intervals. Once the milk comes to a boil, switch off the flame & let the milk cool down slightly for 2-3 minutes, keep stirring it. After the milk has cooled down slightly, start adding the vinegar solution to the milk while stirring it gently with a spatula. Once the milk has curdled & all the whey gets separated, strain the curds using the sieve & muslin cloth. After straining the chena, wash it immediately with fresh water to wash off the sourness of vinegar, & it will also stop the carry forward cooking by cooling it down. Once you have washed the chena, lift the muslin cloth & let all the excess water drip off naturally, then twist & squeeze the chenna to squeeze out all the excess water. You have to squeeze it until the whey stops dripping. Transfer the chena into a large plate (paraat) & crumble it, it should not feel completely wet but there should be very little moisture present. Collect the chhena towards one side of the paraat, now using the base of your palm apply pressure & start rubbing the chena against the surface of the plate, once you have mashed all the chhena, repeat this process for 1 to 2 more times until the chena becomes smooth & stops sticking to the plate, it should form a very soft dough. Make sure that you don’t knead it for too long or very aggressively or else the chena will release all the fat & it will become extremely greasy. To check if the mixture is ready, just take a very small portion & form it into a roundel, a smooth crack free ball should form. Cover the chhena with a damp cloth until you make the filling. In a bowl add a tablespoon of chhena, mishri, pistachio, cardamom powder, bloomed saffron & mix well using your hand to form a mixture. Divide this mixture into 10 equal portions (roughly 6 grams) & form small roundel, these will used to fill the rajbhog. In a large kadhai add the sugar & water, stir it once & leave it over medium low flame until you shape the rajbhogs. Divide the chhena into 10 equal portions (roughly 23 grams). Take one portion & cover the rest, place it between your palms & by applying pressure form a smooth roundel of it, make sure you massage the chhena nicely between your palms & make it smooth. Flatten the roundel by gently pressing it between your palms, then place the filling in the center & carefully seal the rajbhog, similarly to filling a paratha. Once sealed, gently roll it again & form a smooth, crackfree roundel, shape all the rajbhogs similarly & keep them cover with a damp cloth. Increase the flame to high & bring the sugar syrup to a rolling boil. Add the rajbhogs carefully, one by one & cook them over high flame for 2-3 minutes, you don't have to stir them at all. Then cover the kadhai with a lid & let them cook for 12 minutes. The rajbhogs will become almost triple in size after they've cooked. Meanwhile, fill a large bowl with water & add loads of ice into it. Once cooked, remove the lid & switch off the flame. Using a ladle or a large spoon, take a rajbhog & carefully drop it in the ice cold water, if it sinks immediately then they are perfectly cooked, if not then you can boil then for 2-3 more minutes. Transfer all the cooked rajbhogs into the ice cold water & let them cook down for 10-15 minutes. Doing this process will ensure that they hold they're shape. Once cooked down, squeeze the rajbhog gently using your hand m & remove all the water, then transfer them into the chilled saffron flavoured sugar syrup that you prepared earlier, squeeze & all the rajbhogs into the sugar syrup. They will soak up all the syrup almost immediately, make sure that they are dunked completely. Chill them in the fridge for an hour before serving. Your beautiful, super soft, spongy & juicy Rajbhogs are ready.
Sirji mai apki fan hu... Aap itni detailed tarike se recipe share karte hai maano dil se chahte ho ki agla perfectly cook kar sake... And so am I impressed by ur simplicity and dedication for ur work...
Can i ask one thing to u M 4 months pregnant and jab aapki aisi koi dish aati he meri use test karne ki craving or badh jati he kya mujhe apke hath ki bani koi bhi sweet dish khane ka golden chance mil sakta he😊
Sir ji, what an excellent, God-gifted talent you have! I love all your preparations and explanations. The small tips and details you share are truly helpful-they enhance the food and make a big difference. Thank you so much for all the wonderful recipes; they inspire me to cook. Today, the Rajbhog looks incredibly soft, rich, majestic, and delightful!
I never knew that rajbhog to be cooked in a thin sugar syrup, because I have seen it steamed or cooked in water. Your idea in cooking in thin sugar syrup, enhances the sweetness of Rajbhog.
Chef, I love your recipes which are explained with attention to details whether in the video itself or the written part in the description box or the comments section.It's very rare to get a Chef giving all the nitty gritty details with such love for your subscribers and the non-subscribers as well. I admire your dedication and devotion in giving your best! Thank you so much. 🙏🏼🙏🏼 May God bless you and give you continued success and excellent health.💚💛👍👍
Your recipe very good... even my husband also ur fan.. ❤❤❤ i always thinks an we are also100% sure result will be came what ever u said..we are tried kaju kari,khandvi,pav bhaji same to same its come thanks a lot ❤❤❤❤ chef
Such an amazing mouth watering recipe chef😍😍😍😋😋😋. They are so spongy and light 👌👌👌.. absolutely a visual treat.. I love rasgullas.. so this is definitely on my list😊.. saffron colour looks so beautiful ❤️.. can literally feel the softness when you squeezed it.. Thank you so much sir..
Hey following your videos since last 2 years and i m following your recipe blindly and its always turned out so good have a suggestion if you can make MUSTANG MOMO video its really delicious i had in Nepali restaurant its so good
Full Written recipe
Rajbhog - Stuffed Kesar Rasgulla
Prep time: 10-15 minutes
Cooking time: 1 hour
Serves: 10 pieces
Ingredients:
Blooming Saffron:
SAFFRON | केसर A PINCH
WARM WATER | गरम पानी VERY LITTLE (NOT BOILING)
Sugar syrup (for soaking)
SUGAR | शक्कर 1 CUP
WATER | पानी 2 CUPS
LEMON JUICE | नींबू का रस A FEW DROPS
BLOOMED SAFFRON | भिगोया हुआ केसर AS REQUIRED
Chhena:
COW MILK | गाय का दूध 1.5 LITRE
VINEGAR | सिरका 3 TBSP
WATER | पानी 3 TBSP
WATER | पानी AS REQUIRED (FOR RINSING)
Sugar Syrup
SUGAR | शक्कर 1.5 CUPS
WATER | पानी 7 CUPS
Filling
CHHENA | छेना 1 TBSP / 15 GRAMS
ROCK SUGAR | मिश्री 1 TBSP
PISTACHIO | पिसता 2 TBSP (ROUGHLY CHOPPED)
CARDAMOM POWDER | इलायची पाउडर 1/4 TSP
BLOOMED SAFFRON | भिगोया हुआ केसर AS REQUIRED
Final shaping & cooking
BLOOMED SAFFRON | भिगोया हुआ केसर AS REQUIRED (REMAINING)
ICE COLD WATER | बर्फ वाला पानी
Method:
Bloom the saffron by adding very little warm water to it, set it aside for 10-15 minutes.
The saffron will release all it's aroma, flavour & colour into the water & it will be used at multiple stages while making the rajbhog.
To make the sugar syrup in which the rajbhogs will be soaked, add the sugar into a pan with water, stir well & bring it to a boil.
Next lower the flame & add the lemon juice & bloomed saffron, the syrup should be completely saffron coloured. You need a thin sugar syrup for this recipe, only then the rajbhogs will be able to soak properly.
Switch off the flame, transfer the syrup into a large heatproof bowl, let it cool down to room temperature & then place it in the fridge.
Meanwhile you can start with the other processes.
Before making the chhena, you will need to keep a few things ready.
Place a large sieve over a stock pot & place a muslin cloth on the sieve, this will be used to strain & squeeze the curse(chhena).
In a bowl add the vinegar & water, this will be used to curdle the milk. You can also use equal quantity of lemon juice, but make sure you dilute it as well.
And also keep a jug full of water, this will be required to rinse the chhena.
Add the milk into a kadhai, take a heavy bottomed vessel, bring the milk to a boil over high flame while stirring & regular intervals.
Once the milk comes to a boil, switch off the flame & let the milk cool down slightly for 2-3 minutes, keep stirring it.
After the milk has cooled down slightly, start adding the vinegar solution to the milk while stirring it gently with a spatula.
Once the milk has curdled & all the whey gets separated, strain the curds using the sieve & muslin cloth.
After straining the chena, wash it immediately with fresh water to wash off the sourness of vinegar, & it will also stop the carry forward cooking by cooling it down.
Once you have washed the chena, lift the muslin cloth & let all the excess water drip off naturally, then twist & squeeze the chenna to squeeze out all the excess water.
You have to squeeze it until the whey stops dripping.
Transfer the chena into a large plate (paraat) & crumble it, it should not feel completely wet but there should be very little moisture present.
Collect the chhena towards one side of the paraat, now using the base of your palm apply pressure & start rubbing the chena against the surface of the plate, once you have mashed all the chhena, repeat this process for 1 to 2 more times until the chena becomes smooth & stops sticking to the plate, it should form a very soft dough.
Make sure that you don’t knead it for too long or very aggressively or else the chena will release all the fat & it will become extremely greasy.
To check if the mixture is ready, just take a very small portion & form it into a roundel, a smooth crack free ball should form.
Cover the chhena with a damp cloth until you make the filling.
In a bowl add a tablespoon of chhena, mishri, pistachio, cardamom powder, bloomed saffron & mix well using your hand to form a mixture.
Divide this mixture into 10 equal portions (roughly 6 grams) & form small roundel, these will used to fill the rajbhog.
In a large kadhai add the sugar & water, stir it once & leave it over medium low flame until you shape the rajbhogs.
Divide the chhena into 10 equal portions (roughly 23 grams).
Take one portion & cover the rest, place it between your palms & by applying pressure form a smooth roundel of it, make sure you massage the chhena nicely between your palms & make it smooth.
Flatten the roundel by gently pressing it between your palms, then place the filling in the center & carefully seal the rajbhog, similarly to filling a paratha.
Once sealed, gently roll it again & form a smooth, crackfree roundel, shape all the rajbhogs similarly & keep them cover with a damp cloth.
Increase the flame to high & bring the sugar syrup to a rolling boil.
Add the rajbhogs carefully, one by one & cook them over high flame for 2-3 minutes, you don't have to stir them at all.
Then cover the kadhai with a lid & let them cook for 12 minutes.
The rajbhogs will become almost triple in size after they've cooked.
Meanwhile, fill a large bowl with water & add loads of ice into it.
Once cooked, remove the lid & switch off the flame.
Using a ladle or a large spoon, take a rajbhog & carefully drop it in the ice cold water, if it sinks immediately then they are perfectly cooked, if not then you can boil then for 2-3 more minutes.
Transfer all the cooked rajbhogs into the ice cold water & let them cook down for 10-15 minutes. Doing this process will ensure that they hold they're shape.
Once cooked down, squeeze the rajbhog gently using your hand m & remove all the water, then transfer them into the chilled saffron flavoured sugar syrup that you prepared earlier, squeeze & all the rajbhogs into the sugar syrup.
They will soak up all the syrup almost immediately, make sure that they are dunked completely.
Chill them in the fridge for an hour before serving.
Your beautiful, super soft, spongy & juicy Rajbhogs are ready.
Wow
Raj bhog
Sirji mai apki fan hu... Aap itni detailed tarike se recipe share karte hai maano dil se chahte ho ki agla perfectly cook kar sake... And so am I impressed by ur simplicity and dedication for ur work...
I am from West Bengal. My favorite sweet dessert is rasgolla.
Beautiful recipe. ❤.
Literally I have no words!
How beautiful they are!
How sweet they are!
Incredible recipe!
I will try on Saraswati Pujo.
Lovely recipe aaj hi man hua tha ki kuch meetha khau❤❤❤❤❤thanks mere man ki aawaz sunne k liye
OMG I wish i could devour rajbhog 😅😅looks sooo yummy 😋😋 with lots of respects from Bengaluru Karnataka 💐💐
Wow
Could?? Why broo
खुप छान रेसिपी मस्तच 👌👌👍👍❤❤
I just love the way you keep posting the small small tip. That makes the recipe perfect and never go wrong
Loved it so much...whole process..But the plating and background music took it to next level❤❤❤
Omg 😲mere sabse favourite sweet ke new version Rajbhogha ❤
अप्रतिम सुंदर रेसिपी दाखवली सर
Bahut hi swadisht❤
Perfection at its best
A salute to you sirji.
Main definitely try karoongi
Thank you for sharing such a yummy recipe chef. I will definitely try it out. Love from Canada
They r looking so tempting,i wanna eat one
Can i ask one thing to u
M 4 months pregnant and jab aapki aisi koi dish aati he meri use test karne ki craving or badh jati he kya mujhe apke hath ki bani koi bhi sweet dish khane ka golden chance mil sakta he😊
These also tastes good when it's consumed warm! Thanks for the recipe 🥰
Classic. I wish I could eat these delicious raj bhog.
Really really great work! Fantastic recipe
मस्त आहे
Sir ji, what an excellent, God-gifted talent you have! I love all your preparations and explanations. The small tips and details you share are truly helpful-they enhance the food and make a big difference. Thank you so much for all the wonderful recipes; they inspire me to cook.
Today, the Rajbhog looks incredibly soft, rich, majestic, and delightful!
कल ही बनाती हू अब मै 😋
👍 Superb…..
So good God bless you
I never knew that rajbhog to be cooked in a thin sugar syrup, because I have seen it steamed or cooked in water. Your idea in cooking in thin sugar syrup, enhances the sweetness of Rajbhog.
We cook rasmalai and rasogulla this way only, in sugar syrup
Ahaa yummy 😋 a soft and spongy one❤
Awesome rajbhog...kab se wait kr rhi thi is dish ka wah maja aa gaya bahut bahut dhanywaad sir....😊❤❤❤❤❤
Awesome ❤ thank you so much for sharing this yummy recipe
Amazing sooo delicious receipe. Perfect halwai and homely receipe ❤❤❤ Thank you so much Chef.
Chef pls recommend which brand sirka do you use
Thank you so much safe Hamare liye Itni amazing recipes laane ke liye
Wow dekhte hi mooh me pani aa gaya 👌👌
Chef, I love your recipes which are explained with attention to details whether in the video itself or the written part in the description box or the comments section.It's very rare to get a Chef giving all the nitty gritty details with such love for your subscribers and the non-subscribers as well.
I admire your dedication and devotion in giving your best!
Thank you so much. 🙏🏼🙏🏼
May God bless you and give you continued success and excellent health.💚💛👍👍
That means so much to me, thank you for your kind words! 🙏 Keep cooking and loving ❤️🥰
100 % agree with you
Super se bhi uper sir apki sabhi recipes 👌🏻👌🏻❤️maja aa gaya such me 🥰mai to jarur try krne vali hu 😍❤️❤️
Woww yumm thank you for sharing bhaiya 🙏
Bahut hi sundor recipe👌👌🙏
Its sooo delicious n yummy. I'll definitely try it.😊
Thanks chef for this lovely recipe ❤️
It is so tempting I desperately want it now😋😋
Omg ....wat a beautiful creation.👌🏻👏🏻.
खूप छान रेसिपी मस्त केली आहे 🙏😀🤗👌👍😁💐
Your recipe very good... even my husband also ur fan.. ❤❤❤ i always thinks an we are also100% sure result will be came what ever u said..we are tried kaju kari,khandvi,pav bhaji same to same its come thanks a lot ❤❤❤❤ chef
Sanjyotsir rajbhog super best amazing sikhaya sir thank you so much 😅🎉
amazing super testy recipe❤❤❤
Tasty tasty wali recipe ❤❤❤❤
Bro pls make panneer jalbi recipes i love it 😊 plss don't ignore
Wow what a classic desert😮weather it is chopping or displaying or sprinkling spices in every aspect you are pakkaperfect Ian your big fan❤🎉
You are my favourite chef and I always wait for your amazing tasty recipe.
Thank you for providing us such an amazing recipe.
Ek नंबर 🎉
Mouthwatering rajbhog, very nice👌👌
Such a wonderful recipe. I did your rasmalai recipe also which turned out awesome. I shall make the Raajbhog for Vasant Panchami
Oh my god! The details ufff.. Soo sooo sooo good. Just waking my mum and making it with her 💛
Waw amezing, main aapki bahut motee fan hun❤
U prepared the sweet, u look the sweetest love you a lot
My most favourite ❤❤❤ super duper delicious 😋😋😋😋
❤ khub Bhalo. Thank you.
❤❤❤❤this is most search 🔍 recepie by me thanks chef for providing this ❤❤❤
Big big big fan of your recepies... I try to make all vegetarian recepies... My only wish is to meet you once in my life time❤
Thank you so much! I really appreciate it ❤️
Mouthwatering 🤤 I’m big fan of your recipes ❤
❤❤❤ wonderful 👍
@YourFoodLab can you please share the recipe of Dal Ghosht, your recipes are the best.
Thanks a lot and continue the good work 😊
aek must bani chhe rajbhog
Chef your the best ❤
Wow very nice.
Yum 😋! Love your recipes 🧡
Bhaiya ek blueberry cheesecake ka recipe btao n like this if you also want cheesecake recipe
Wow very delicious and yummy sweet dish 😋 😍
I like rasgula 😂bt i love rasmalai mosttt😍 if ur sad eat sweets😜
Amazing
I have lots of memories related to Rajbhog
Sweet love ❤❤❤
आप की रेसिपी से ज्यादा आपका खाने का स्टाइल पसंद आता है😂😊😊😊😊
Wow super tasty
❤ were nice 👍👍👍👍👍
That looks super delicious!!😋🤤❤
Yummy mouth watering 🤤🤤
❤❤❤❤❤so delicious and soft rasagola or Rajbhoga so mindblowing preparation sanjyot sir...lots of love always ❤❤❤❤❤❤
Looking very yummy
itna detail receipe❤❤❤😋😋😋
Very nice❤
Short of words Yummy Yummy recipe ❤
Loved it❤
Awesome 👌
Bahot achhe banaye rajbog 👌👌👌
This Rajbhog sweet is very famous in Bengal, it is the favorite sweet of Bengalis.🍚☺️✨✅
Perfect recipe ❤
I'm so glad you liked it! ❤️
You are great chef love your recipies ❤❤
I'm so glad you liked it! ❤️ Try it soonnn! 😍
Such an amazing mouth watering recipe chef😍😍😍😋😋😋. They are so spongy and light 👌👌👌.. absolutely a visual treat.. I love rasgullas.. so this is definitely on my list😊.. saffron colour looks so beautiful ❤️.. can literally feel the softness when you squeezed it.. Thank you so much sir..
I'm so glad you liked it! ❤️ Try it soon!!! Happy cooking 🥰🥰
Rajbhog soooooo yummy 😋
V nice ❤
Awesome sanjyot❤❤
You really are a wizard, Sir
Hey following your videos since last 2 years and i m following your recipe blindly and its always turned out so good have a suggestion if you can make MUSTANG MOMO video its really delicious i had in Nepali restaurant its so good
So tasty recipe😋😋😋mouthwatering 👌👌
Yummy 😋 Rajbhog 😊
Rat ho gai thoda jaldi video agaya hota kash 😀ab to kal hi Banega
Bahot badiya
So sweet bro❤
Very niceeeeee recipe
Very tasty wow amazing ❤❤❤
Thx
Very generous of you
Super Amazing recipe and looks so delicious❤
Thanks a lot 😍❤️
kmaal👌👌👌
thanks❤️
Itne sundar lagg rahe hain, dekhne se he mann nahi bharr raha❤❤❤❤❤