Rajbhog Indian Festival Sweets- (कुकर मे राजभोग)–Bengali Sweets– Easy And Quick Rajbhog In Presser Cooker- Only 30 minutes

Ingredients –

  1. Whole milk – 3 cups
  2. Vinegar or lemon – 1-2 tsp.
  3. Sugar – 1 cup (as per your taste)
  4. Food color – Yellow
  5. A thread of saffron

Method –

  • To make Rajbhog, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
  • Heat whole milk in a pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, turn off the heat.
  • Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
  • Add 3 cups of water, 1 cup sugar(as per your taste) and few thread of saffron into the cooker.
  • You can also use low calories sugar supplements if you are diabetic.
  • Cover and  allow to come to boil.
  • Now put chena on the plate and add 1tsp sugar, yellow color…………………
  • Using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take small portions of chena in your hand and shape them into big balls be…………….
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
  • Cook on high flame until it simmers (whistle) once.
  • After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Rajbhog Sweets have become puffy and doubled in size.
  • Now take them out in a bowl and serve it.

Chom Chom Rusgulla Recipe– Festival Special –Bengali sweet Recipe

Today I have completed one year of my blog, thank you all my followers and friends for your support. To celebrate this I am sharing my very special sweet dish recipe with you all, I hope you will like it Smile

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Food color – as per your choice
  6. All purpose flour/Maida– 2 tsp.

Method –

  • Boil whole milk in a  pan.
  • Keep stirring once a while.
  • When milk is boiled switch off the flame and start adding lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Place a muslin/cotton cloth in a strainer and put the fermented milk in it, to separate remaining water from chena.
  • Add 1/2 cup water into the chena and squash.
  • Add 2 cup of water into the pan, cardamom powder, sugar and cook for 2-3 minutes.
  • Now put chena in to the blender and blend for 1-2 seconds.
  • Place the chena on the plate, add maida and mix well for 2 minutes.
  • Divide the chena into two portion and add 2 drops of  food color in one portion and mix well.
  • You can add another color into second portion if you want.
  • Take the small portions of chena in your hand and shape them into small balls and cylinder shape.
  • Roll the chena balls between your palms and keep them on a plate.
  • Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  • After 15 minutes open the lid and cook for other 5 -10 minutes.
  • Turn off the stove and let it cool down completely. Open the lid once it is cooled.
  • Chom-chom has become puffy and doubled in size.
  • Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  • Coat with coconut powder or khoya and serve.

Note –

  • You can also use unsalted Paneer from market.