Royal Raj Bhog: Spongy Cheese Dumplings in Saffron Syrup
45 minutes
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About Royal Raj Bhog: Spongy Cheese Dumplings in Saffron Syrup
Transport yourself to the royal courts of Bengal with this exquisite Raj Bhog recipe. Imagine delicate cheese dumplings, simmered in a fragrant saffron syrup, melting in your mouth with each bite.These soft, spongy chenna (fresh paneer) balls are filled with a delightful crunch of cardamom and nuts, offering a symphony of textures and flavors. A true taste of Indian royalty, surprisingly easy to create in your own kitchen.Perfect for celebrations or a sweet indulgence, this Raj Bhog is guaranteed to impress your guests and leave them craving more.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Chenna (Indian Cheese)
- 1.5 ltr Milk
- 4 Tbsp Lemon Juice
For the Filling
- 1 Tbsp Pistachios chopped
- 1 Tbsp Cashews chopped
- 1 Tbsp Cottage Cheese (fresh paneer, reserved from making the chenna)
- 1 Tbsp Sugar
- ½ tsp Cardamom Powder
Instructions
- In a large pot, bring the milk to a rolling boil over medium-high heat. This creates the base for the chenna.
- Once boiling, reduce the heat to low and slowly add the lemon juice while stirring continuously. The milk will begin to curdle. This is the chenna forming.
- Line a colander with a cheesecloth or muslin cloth. Pour the curdled milk through the lined colander to separate the chenna from the whey. Rinse the chenna under cold water to remove any residual lemon juice. This helps to neutralize the flavor.
- Gather the edges of the cheesecloth and hang the chenna for about 30 minutes to allow excess whey to drain. This ensures a soft and spongy texture.
- In a separate bowl, combine the chopped pistachios, cashews, 1 tablespoon of the freshly made chenna, 1 tablespoon of sugar, and cardamom powder. Mix well to create the filling.
- Place the drained chenna on a clean surface and knead it gently until smooth and pliable. Divide the chenna into 8 equal portions. Even portions ensure consistent cooking.
- Flatten each portion of chenna in your palm. Place ¼ teaspoon of the nut filling in the center. Gently bring the edges of the chenna together to enclose the filling completely, forming a smooth ball.
- In a pressure cooker or large pot, combine the 4 cups of sugar, 3 cups of water, and a pinch of saffron. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely. This creates the syrup.
- Gently place the filled chenna balls into the boiling syrup. If using a pressure cooker, cook for one whistle, then reduce the heat to low and simmer for 15 minutes. If using a pot, cover and simmer for 20-25 minutes, or until the dumplings double in size. Simmering allows the dumplings to cook through and absorb the syrup.
- Remove from heat and let the Raj Bhog cool completely in the syrup. Cooling in the syrup allows the dumplings to become even more flavorful.
- Serve chilled for the most refreshing experience. Garnish with extra chopped nuts, if desired.
Recipe Notes
Good To Know
- For extra softness, knead the chenna until it becomes smooth and almost slightly greasy to the touch, but avoid over-kneading as this can make the Raj Bhog dense rather than spongy.
- To infuse a deeper aroma, add a few crushed cardamom pods and a pinch of saffron directly into the sugar syrup while simmering the chenna balls.
- If you want a tangier note, use a blend of lemon and a dash of vinegar to curdle the milk, but ensure thorough rinsing under cold water to remove any residual acidity from the chenna.
- For a visually striking presentation, garnish each Raj Bhog with a single saffron strand and a sliver of pistachio just before serving, and chill for a few hours to allow the flavors to meld perfectly.
Expert Tips
- Use full-fat milk for the best chenna texture and a richer Raj Bhog.
- Don't overcrowd the pan while simmering the chenna balls; give them space to expand and cook evenly.
- Adjust the sugar syrup consistency to your preference. A thinner syrup will result in a softer Raj Bhog, while a thicker syrup will create a slightly firmer texture.
Storage Instructions
- Store leftover Raj Bhog in an airtight container in the refrigerator for up to 3 days. The syrup will continue to soak into the chenna, making them even softer over time.
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Recipe Nutrition
Calories: 825kcalCarbohydrates: 207gProtein: 2gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 1mgFiber: 1gSugar: 205g
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This is delightful! Thanks for the recipe.
I’m loving this recipe already!
Looks so wonderful! Thanks for posting.
What a flavorful dish! Thanks for sharing.