Recipe of the Week: Malai Rajbhog

Recipe of the Week: Malai Rajbhog

We snuck this recipe out from the kitchens of Antique Bazaar at Four Points Sheraton, Bur Dubai, that is currently hosting The Jodhpuri Food Festival

Enjoy this Jodhpuri delicacy of poached milk dumplings soaked in rose syrup and topped with rabri and nuts. 


For Chena

Fresh milk 1000ml

Lime Juice   5ml

For Sugar syrup

Water 1000ml

Sugar 500ml

Saffron 2gm

For toppings

Pistachio 10 gm

Method of cooking:

Preparation of Chena

  1. Heat the milk. When it starts to boil, lower the flame and add the lime juice. Stir well.
  2. Heat until the water separates from the milk.
  3. Uae a metal strainer, cover it with muslin cloth and pour the curdled milk in the strainer.
  4. Wash the chena well with cold water in order to make the rajbhog soft and spongy.
  5. Place the chena on a plate.

Preparation for Raj bhog

  1. To make rajbhog, knead the chena very well, make a soft and smooth dough. 
  2. Add few drops of yellow saffron colour into the chena
  3. Mix and knead well.
  4. While the sugar syrup is boiling, put the balls into the syrup.
  5. Cover the pan with a tight lead and boil the rajbhog to high flame for 20 minutes.
  6. Put some sugar syrup over it and serve.
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