This is one of the sweet delicacy of Bengal. It is another variety of rosogulla which is made from paneer or cottage cheese but it is little bigger in size, yellow in colour and has a mawa and milk masala stuffing inside.
For the Paneer / Cottage Cheese
1 1/2 liters Cow Milk
3/4 tsp Citric Acid
3/4 cup Water
Dissolve citric acid in water. Heat the milk and when it just starts to boil, reduce the flame. Take a ladle full of milk and add it in citric water, mix it and pour it back in the remaining milk and stir. Once the milk curdles and separates from the whey, then switch off the flame and let it stand for an hour and half. Strain the paneer through a muslin cloth till all the water drains out completely.
For the Suffing
1 tbsp Mawa
1 tbsp Milk Masala powder
For the Sugar Syrup
3 cups Sugar
7 1/2 cups Water
For the Raj Bhog
Paneer made from 1 1/2 liters Cow Milk
1 tsp All Purpose Flour
1 tsp Semolina
2 pinches of Yellow food colour
For the Stuffing, mix the mawa and milk masala together, make 8 or 12 equal small portions as many portions of the paneer balls and keep it aside.
For the Rajbhog, take the paneer, semolina and all purpose flour together and knead it well till a smooth soft ball is form. Divide the dough into 8 or 12 equal portions as per the size desired. Take one portion, flatten and create a hollow in the centre of the dough. Add a portion of the stuffing, seal the edges of the dough and roll it back into a ball.
To make the Sugar syrup, mix sugar and water in a heavy bottomed pot. Heat it on full flame. As the syrup begins to boil add the balls one at a time into the sugar syrup to make the Rajbhogs. Lower it on medium heat and cover the lid for the first 5 minutes. Then half open for the next 15 minutes and for the last 10 minutes remove the lid. Serve it hot or room temperature.
P. S. Instead of the milk masala powder you can ground 2 Almond, 3 Pistachios, Few Saffron Strands, 1 Cardamom seeds together.