Rajbhog | SuperChef Nandakumar

Rajbhog

Bengali Sweet Recipe

Rajbhog (or kesar rasgulla) infuses the goodness of ancient Indian spice of saffron into the regular rasgulla. Bengal is the sweet haven for people with a nudging sweet tooth. When you mention Bengali sweets, rasgulla comes to the mind first. This juicy, spongy marvel fills our already- mouthwatering feel with its fond of sweet juices

Ingredients

  • Milk: 1000ml
  • Sugar: 500 ml
  • Rawa: 1 tbsp
  • Zaffron: A pinch
  • Cardamom Powder: 2gms
  • Water: 6 cups
  • Dry fruits (Kaju, raisins, almonds, Pista) all fine chopped: 30 gms
  • Muslin Cloth: ½ mtr
  • Lime Juice: 1½ tbsp

Method

  • Keep all dry fruits finely chopped and with in near reach.
  • Allow milk to boil in a SS sauce pan stirring all time. After it has boiled bring down the flame and add lime juice , continue stirring till the milk curdles and the whey water separates.
  • Immediately strain through a muslin cloth, squeeze tightly, then open and rinse through running water, squeeze again remove water completely.
  • Put the Paneer into a bowl , crumble and add suji rawa, Saffron dissolved in milk, Cardamom powder and as said before with the mound of your palm slowly knead and make a smooth dough.
  • Make balls of the dough a little bigger than Gulab Jamuns and keep separate. In the mean time take 30 gms of the dough and mix with dry fruits and raisins and keep aside.
  • Flatten the ball in your palm and mix with 30 gms of dough with the dry, fruits , Stuff inside the flatten bhog shape into cutlet shapes, cover and keep for 5 mts.
  • Add sugar in another med. Sized sauce pan and add water. Allow to boil on an high flame, add again saffron soaked in water and check for the one string consistency. Now add Bhog cutlets slowly into the sugar syrup allow to boil on simmer mode.
  • Serve Your Raj Bhog with saffron strands. You can serve it with golden syrup and Pistachios. Your Rajbhog is soft and spongy like.

Recipes Credits

SuperChef Nandakumar

SuperChef Nandakumar

Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.

From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.

Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.

And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.

He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!

See more from SuperChef Nandakumar

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Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination. From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai. Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef. And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine. He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS. Cheers! See more from SuperChef Nandakumar

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