Bengali Rajbhog

Recipe by
Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 kg. paneer
  • 2 kg. sugar
  • 1 tsp. saffron strands
  • For filling:
  • 25 gms. each of cashewnuts, almonds and pistachios
  • 1 tsp. cardamom powder
  • 1 tbsp. sugar

How to Make Bengali Rajbhog

  • Powder together all the nuts.
  • Mix in sugar and cardamoms.
  • Dissolve saffron in 1 tbsp. hot milk and after 5 minutes grind to a paste.
  • Put a few drops of saffron in nut mixture and form the mixture into tiny balls not bigger than a pea.
  • Knead the paneer to a smooth mixture and put in half a tablespoon of saffron.
  • Divide the paneer into lime sized balls and stuff each ball with a nut ball.
  • Make the paneer balls smooth and round.
  • Put 1 litre water in sugar and prepare a syrup of little less than one thread consistency.
  • Put in the remaining saffron and add the prepared paneer balls.
  • When done, remove from fire, cover and set aside whole night.
  • Next morning, cover each ball with golden foil.
  • This lasts also for a couple of days.