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Devotees honor Goddess Saraswati by preparing a variety of yellow dishes. This year, consider crafting your own 'Rajbhog' at home instead of purchasing sweets from the store.

Rajbhog is a classic Bengali dessert, known for its appealing appearance and delightful taste, embodying the vibrant hues of spring. Made with saffron and paneer (cottage cheese), this sweet treat holds a special place in the heart of Goddess Saraswati. Let’s explore a simple recipe to create soft and fluffy Rajbhog just like a professional sweet maker.

Ingredients Needed for Rajbhog
To replicate the market-style Rajbhog at home, gather the following ingredients:

Milk: 1.5 to 2 liters (preferably full cream)

Lemon juice or vinegar: 2-3 tablespoons (for curdling the milk)

Sugar: 2 cups (for the syrup)

Water: 3-4 cups

All-purpose flour or cornstarch: 1 teaspoon (for binding)

Saffron strands: 10-12 (soaked in water)

Additional saffron: a few strands

Cardamom powder: half a teaspoon

Chopped nuts: almonds and pistachios (for filling)

Steps to Prepare Rajbhog
Step 1: Make the Paneer
Begin by boiling the milk in a heavy-bottomed pot. Once it reaches a boil, turn off the heat and allow it to cool for about 2 minutes. Gradually add lemon juice until the milk curdles and the paneer separates from the whey. Strain the mixture using a muslin cloth and rinse it with cold water to eliminate the sourness.

Step 2: Knead the Paneer and Incorporate Saffron
Remove excess water from the paneer by squeezing the cloth. Transfer the paneer to a large plate and knead it with your palm until it becomes smooth. Mix in the all-purpose flour for binding, cardamom powder, and the soaked saffron. Knead again to ensure the saffron color is evenly mixed.

Step 3: Form the Rajbhog Balls
Divide the paneer mixture into equal parts. Take one portion, flatten it slightly, and place a small amount of chopped nuts in the center. Enclose the filling and shape it into a ball, ensuring there are no cracks to prevent breaking during cooking.

Step 4: Prepare the Sugar Syrup and Cook
In a large pan or kadhai, combine sugar and water, and heat it on the stove. Once the mixture boils and the sugar dissolves, add the saffron water. Carefully introduce the Rajbhog balls into the boiling syrup one at a time.

Step 5: Cook with a Lid
Cover the pan and cook on high heat for about 10-15 minutes. You will see the Rajbhog balls swell in size. If the syrup thickens too much, add a spoonful of hot water as needed.

Step 6: Cool and Serve
Once cooked, turn off the heat and let the Rajbhog sit in the syrup for 4-5 hours to absorb the sweetness and saffron flavor.

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