Note: I prepared 12 giant balls (no pun intended ) with these. So, if you want more/less, extrapolate the figures accordingly.
- 250 gm Paneer (softer the better. If you find Chhana, or Chhena, all the better)
- 60 gm Khowa (not many stores would give you this amount though)
- 1 tsp flour (maida), 1tsp semolina (suji), 1 cardamom (you just need the Elach, or Elaichi, seeds)
- 1 kg sugar (yes, you need that much Chini for the sugar syrup)
- 750 ml water (hopefully, you have one of those 1 litre mineral water bottles at your house, it would help in the measurement)
- Edible Yellow color (or, 1 gm saffron, or Kesar, if you have some extra dough. Mind you, not many stores would give you 1gm of this costly stuff, so be prepared to be set back by 150 odd rupees. Else, edible colors work just well. What do you think they give you in the Sweets shops anyways?)
- 1tsp rose water (if you already have all the other stuff at home, but not this one, don’t worry too much about it)
How to make Rajbhog (preparation steps of Rajbhog)
- Ensure that the Paneer doesn’t have too much water (yeah I know that sounds a little moronic), and knead the Paneer with your palm well until it becomes smooth.
- Then mix 1tsp (maida) and 1tsp semolina (suji) with the kneaded Paneer and knead again
- Make 12 smooth balls, and ensure that there isn’t any crack
- Tip 1 (For Beginners): at the start you may not know the optimum size of each ball, so don’t worry. Once you start making a few Golas, you would get a hang of how much Paneer to put in each Gola.
- Tip 2 (for all) : if you want the Rajbhogs to look yellow, while kneading the Paneer, mix some edible yellow color with it
Now, that we have Paneer Golas, we need to make some Khowa/Cardamom balls and put it inside the Paneer Golas. Lets get started.
- Mix Khowa and Cardamom (Elaichi) seeds and divide into 12 portions (I made 12 balls).
- Stuff one portion of the Khowa/Cardamom mix into each Paneer Gola, and roll the balls into your palm so that the Paneercovers all the Khowa
- Tip 3 (For Beginners): if you don’t, while boiling the Golas in sugar syrup, the Khowa would drain out. It happened to 2 of my Golas.
Okay, now we need to prepare sugar syrup and then boil the Golas in it. Lets do it.
- In 750 ml water, put ½ kg sugar and boil it. When the sugar seems dissolved, pour another ½ kg sugar and continue with the heat. A while later (say 5-7 minutes), you have Sugar syrup with you.
- Put your Golas one by one into the heated sugar syrup and continue with the boil. You’ll see that the Golas increase in size (I mean they will get puffed).
- Continue for another 7-8 minutes and you might see some crack appearing on the Rajbhog’s surface. Remove them from fire.
- Add (rather sprinkle) 1tsp rose water
- You’ll have let the Golas soak in sugar syrup for a few hours (say 3-4 hours) before you can have them.
Your Rajbhog is ready.