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Rajbhog Milk based

Rajbhog is another mouth watering bengali sweet. It looks similar to rasgulla. Though its taste is a bit different. Rajbhog is available all over India, specially north india, in various sweet meat shops. Though there are many variations of rajbhog, all have the same basic ingredients namely chenna and sugar syrup. Rajbhog is often stuffed with things such as raisins, fruits and even syrupy sweets such as kheer or rabdi. Most commercial versions have raisins and nuts stuffed in the middle, although you can concoct your very own version with a little creativity.

Preparation of Rajbhog involves curdling milk to get the cheese or chenna. Or you can get it from the market. Now knead the chenna along with refined flour and sooji into a smooth dough. divide in into equal parts so that you can make golf ball sized balls of the dough. Get some khoya and knead it thoroughly by mixing some rose syrup and cardamom powder. Add some nuts such as chopped pistachios to the khoya dough. Divide it into the same no of parts. Now make balls of chenna with the stuffing of khoya. Keep it aside and prepare the sugar syrup by boiling sugar in water. The syrup should be of thin consistency.Add some rose water to it. Now dip the balls in the syrup and allow them to cook in it for six minutes. Let them soak in the syrup till their size is much larger than the original size. Now chill the rajbhog and serve in a bowl with a little syrup in it.

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