Rajbhog is a popular Bengali dessert, which is often made during festivals and special occasions.

Time: 50 minutes


  • 100 gm paneer
  • 1 tablespoon almonds
  • 1/4 teaspoon saffron
  • 1/4 teaspoon edible food color
  • 1 cup sugar
  • 1 tablespoon cashews
  • 3/4 tablespoon pistachios
  • 1 teaspoon powdered green cardamom
  • 2 cup water


  • Grind the cashew nuts, pistachios and almonds to a fine powder. Add the cardamom powder and mix well. Add
  • the saffron soaked milk and mix well into a thick paste. Make small balls and keep aside.
  • Knead the paneer and divide into two portions. Then take one portion and mix saffron strands along with
  • yellow food colour and mix well. Let the other portion remain white. Make small balls of both the portions.
  • Shape them into a small cup and add the tiny nut ball. Fold well and shape into a ball again. Heat water in a
  • pan and add the sugar. Stir well until fully dissolved.
  • Gently add the paneer balls and 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 and keep the flame low. Serve chilled
  • or at room temperature.