A dessert that resonates with the Royal culture of Bengal, Rajbhog is a popular Bengali dessert, which is often made during festivals and special occasions. Made with cottage cheese (chena) and a mix of crushed dry fruits and saffron, this delightful recipe is very similar to Rasgulla. A Bengali meal is simply incomplete without a sweet dish. So next time whenever you plan a special house party and you want to treat your loved ones to something delicious, then this easy Rajbhog recipe can be a great option to go for! Here’s a simple recipe to prepare this dish at home without putting in many efforts. You just need a few ingredients in place to nail this easy dish! To make this dish even more delicious it is advisable to make the cottage cheese or chenna at home. Served chilled, this dessert recipe is a must-try for all the sweet lovers out there!

  • Total Time40m
  • Prep Time15 m
  • Calories130


200 grams paneer
1/4 cup almonds
5 strand saffron
2 cup water
2 tablespoon milk
1/4 cup cashews
1/4 cup pistachios
1 teaspoon green cardamom
1 cup sugar


  • Grind the nuts and make the sugar syrup

    Grind the cashew nuts, pistachios and almonds to a fine powder. Add the cardamom powder and mix well. In the meantime, take 2 tablespoon milk and soak 5 saffron strands and keep it aside.

  • Step 2 Make the chenna balls

    You can make a homemade chenna or use store-bought paneer. In this recipe we are using readymade paneer, so you can either grate the paneer or crumble it. Then knead the paneer into a smooth texture, then add in the saffron milk and knead it again.

  • Step 3 Make the Rajbhog

    Make balls of the paneer dough and create a cavity and fill in the nuts mixture and gently make the balls and repeat the process with the rest of the chenna dough. In the meantime, take a vessel with 2 cups of water and add in the 1 cup sugar, stir well until fully dissolved. Now gently slide in the chenna balls and allow the Rajbhog to cook in the sugar syrup.


  • Rajbhog is ready to relish!

    Allow the paneer balls to simmer for 15 minutes over low/medium flame. Remove and cool. The balls may disintegrate or dissolve in the syrup, hence you must avoid stirring. Serve chilled or at room temperature.

  1. You can add in some raisins to give your Rajbhog a traditional twist.
  2. You can add in some saffron strands and cardamom to the sugar syrup to make it more enticing.
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