Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 2 litres - milk, boiled, chilled, malai skimmed
  • 2 - glass ice-cold water
  • 2 - healthy reethas (soap nuts)
  • 5 cups - sugar
  • 12 cups - water
  • 2 to 3 drops - yellow food colour
  • 1 or 2 drops - kewra essence
  • 14 to 15 - pistachios, soaked in water for 3-4 hours
  • 14 to 15 - saffron strands
  • 14 to 15 - sugar crystals (square ones)
  • 2 tbsp - lemon juice, strained, dissolved in 1/2 cup water

How to Make Rajbhog

  • Soak reethas in 1/2 cup water, keep aside. Remove outer skin of pistachios, keep aside.
  • Heat milk and bring to a boil.
  • Add lemon juice, stirring gently.
  • When milk begins to curdle well, take off fire.
  • Add 1 glass of cold water immediately.
  • Pour through a clean muslin cloth.
  • Hold chenna pouch under running tap water, to cool fully.
  • Hang for an hour, or press under a heavy stone.
  • When excess moisture is removed, transfer to a large plate.
  • Make sure chenna is not too dry (crumbles) or too watery (sticky).
  • Add food colour, knead well till smooth and soft.
  • Put water and sugar to come to a rolling boil in a large wide vessel.
  • Make medium sized balls of chenna.
  • Insert a pistachio, saffron strand, sugar crystal (one of each) in centre of each.
  • Shape again into a ball, with stuffing in centre.
  • Put into boiling water, remove nuts from water, add this water to boiling vessel.
  • Loosely cover and allow to cook for 15 minutes.
  • Remove cover, check if done: when lightly pressed it should spring back.
  • Take off fire, pour remaining cold water over balls.
  • Add essence, sway vessel in circular motion, to mix in.
  • Cool to room temperature, transfer to refrigerator for 4-5 hours.
  • Serve chilled, removing from liquid when serving.