- August 24, 2025
Rajbhog Recipe – Authentic Bengali Sweet with Saffron and Dry Fruits
Indian sweets are known worldwide for their richness, variety, and cultural significance. Among them, Rajbhog holds a special place as one of the most luxurious Bengali sweets. Often described as the royal cousin of Rasgulla, Rajbhog recipe is a saffron-flavored, dry-fruit-stuffed delight that melts in your mouth with every bite. Prepared with fresh chenna (cottage cheese), stuffed with nuts and khoya, and cooked in flavored sugar syrup, this authentic Rajbhog recipe is perfect for festivals, celebrations, or as a treat for your loved ones.
we will cover everything about how to make Rajbhog at home, its cultural background, step-by-step preparation, chef tips, nutrition information, and FAQs. By the end, you’ll be confident in preparing this Bengali Rajbhog sweet recipe with ease.
Rajbhog?
Rajbhog sweet is a popular Bengali dessert made from paneer (chenna), similar to rasgulla, but with a twist. Unlike plain rasgullas, Rajbhog is:
Larger in size.
Stuffed with dry fruits and khoya.
Flavored with saffron and cardamom.
The name itself means “royal meal,” symbolizing grandeur and richness. Traditionally served during weddings, Durga Puja, Diwali, and other festivals, Rajbhog mithai recipe is a true representation of Bengal’s sweet heritage.
📝 Ingredients for Rajbhog Recipe
To prepare homemade Rajbhog recipe, gather these ingredients:
For Chenna (Paneer):
1 liter full-fat milk
2 tbsp lemon juice or vinegar
2 cups water
For Stuffing:
3 tbsp khoya (mawa)
2 tbsp chopped pistachios
2 tbsp chopped almonds
1 tbsp cashews, chopped
1 tbsp raisins
½ tsp cardamom powder
Few saffron strands
For Sugar Syrup:
2 cups sugar
4 cups water
½ tsp cardamom powder
Few saffron strands
2 drops rose water (optional)
👩🍳 Step-by-Step Rajbhog Recipe
Step 1: Prepare Fresh Chenna
Boil 1 liter full-fat milk. Once it comes to a boil, lower the flame.
Add lemon juice or vinegar gradually until milk curdles and whey separates.
Strain using a muslin cloth, wash under cold water to remove the sourness.
Hang the chenna for 30 minutes to drain excess water.
Your fresh paneer/chenna is ready.
Step 2: Knead Chenna for Soft Rajbhog
Transfer the chenna to a plate and knead with your palm for 8–10 minutes until smooth.
Add a pinch of saffron strands soaked in warm water and ½ tsp cardamom powder.
Divide the mixture into equal portions.
Step 3: Prepare Stuffing
Mix khoya, dry fruits (almonds, pistachios, cashews, raisins), saffron, and cardamom powder.
Make small balls from the stuffing mixture.
Step 4: Shape Rajbhog
Flatten a portion of chenna, place the stuffing ball inside, and seal carefully.
Roll into smooth large-sized balls. Ensure there are no cracks.
Step 5: Make Sugar Syrup
In a deep pan, add 2 cups sugar and 4 cups water. Boil until the sugar dissolves.
Add cardamom powder, saffron, and rose water. Keep it boiling.
Step 6: Cook Rajbhog
Gently drop the stuffed chenna balls into the boiling sugar syrup.
Cover and cook on medium heat for 15–20 minutes.
The Rajbhog will double in size and absorb the syrup.
Step 7: Serve
Allow the Rajbhog sweet to cool in the syrup.
Garnish with saffron strands and serve chilled.
🎉 Why Rajbhog is Special
Authentic Bengali Rajbhog recipe is larger, richer, and more festive compared to Rasgulla.
The addition of saffron gives it a golden hue, symbolizing royalty.
The stuffed Rajbhog Bengali sweet is not just a dessert but a celebration of flavors.
💡 Chef Tips for Perfect Rajbhog Recipe
Chenna texture matters – Knead well until smooth and soft. This ensures fluffy Rajbhog.
Stuffing ideas – You can also use coconut or rose petal gulkand for unique flavors.
Sugar syrup consistency – Always use a light syrup; too thick will make the Rajbhog hard.
Don’t overcrowd the pan – Cook 4–5 Rajbhog at a time to allow them space to expand.
Saffron & cardamom – Essential for authentic flavor.
🥗 Nutrition Facts (per piece of Rajbhog)
Calories: 180 kcal
Protein: 5g
Fat: 7g
Carbohydrates: 24g
Sugar: 18g
Fiber: 1g
Rajbhog is an indulgent dessert, best enjoyed in moderation.
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🙋 Frequently Asked Questions (FAQs)
Q1: What is the difference between Rajbhog and Rasgulla?
A: Rajbhog is bigger, stuffed with dry fruits, and flavored with saffron, while Rasgulla is plain and smaller.
Q2: Can I make Rajbhog without khoya stuffing?
A: Yes, you can keep it simple like Rasgulla, but stuffing adds the traditional richness.
Q3: Why does my Rajbhog turn hard?
A: This happens if the chenna isn’t kneaded properly or if the sugar syrup is too thick.
Q4: Can I prepare Rajbhog in advance?
A: Absolutely. Store in sugar syrup in the refrigerator for up to 3–4 days.
Q5: Is Rajbhog gluten-free?
A: Yes, Rajbhog is naturally gluten-free since it’s made from milk, dry fruits, and sugar.
🎇 Interesting Facts
The Rajbhog sweet recipe is a royal indulgence from Bengal that beautifully combines soft paneer balls with saffron flavor and nutty stuffing. Whether you’re making it for Diwali, Durga Puja, weddings, or simply to satisfy your sweet cravings, this homemade Rajbhog recipe will never disappoint. Follow the steps carefully, use fresh ingredients, and savor the richness of this authentic Bengali Rajbhog sweet.
With its golden color, stuffed center, and melt-in-mouth texture, Rajbhog dessert recipe is truly the king of Indian sweets—living up to its royal name.
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