One of the Most famous indian sweet made from finest quality cashews with natural process & ingredients. No added preservatives or essence used & tastes so light & yummy that one can’t resist the temptation to have more of it.
i personally feel that preparing rajbhog recipe is much easier compared to other traditional bengali sweet recipes. the primary reason being the size and the addition of semolina while kneading the chenna. i personally do not like to add rava to chenna for other bengali sweets like rasgulla and rasmalai. but i have added to this as rajbhog sweet, as it requires dry fruits stuffing within it. in addition, the semolina also helps as a binding agent and hence fewer chances for bursting while boiling. moreover, i also feel it easy to shape as the size is bigger or double the size of traditional rasgulla.