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🇮🇳 Indian Vegetarian

Rajbhog Aur Kesar

🇮🇳 Indian

The stuffed big-brother of rasgulla, saffron-rich rajbhog from Bengal's sweet shops. Ghee, sugar, patience — the three ingredients in every Indian celebration. Plate in petit-four pieces with tea or as prasad.

Prep 17 min Cook 59 min Serves 4 Hard

Ingredients

  • Salta pinch
  • Ghee3 tbsp
  • Saffrona pinch, soaked in warm milk
  • Sugar1 tsp
  • Green Cardamom4, ground
  • Khoa (Mawa)200 g
  • Pistachios1/2 cup, chopped

Instructions

  1. 1

    Prep first: nuts chopped, pans greased, trays ready — this recipe rewards organization.

  2. 2

    Start the base: the khoa (mawa) and sugar together in a thick pan, stirring so nothing catches.

  3. 3

    Stir through the long middle stage until the mixture looks cohesive and smells toasty and rich.

  4. 4

    Season the mix with the saffron and green cardamom, reserving some nuts for the top.

  5. 5

    Spread or shape while warm, garnish with the reserved nuts, cool completely, then cut or serve as it sets.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Video: Rajbhog - Stuffed Kesar Rasgulla | Soft & Spongy | एकदम नरम और रसेले राजभोग | Chef Sanjyot Keer · on YouTube