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A Sweet for all occasion: Delicious Raj Bhog
For the sugar syrup
In a large pan, combine sugar and milk with 3 cups of water. Pan should approx. 200 mm. (8") in diameter and 150 mm. (6") in height. Heat it and keep stirring continuously till the sugar dissolves. Heat over medium flame. After minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Bring syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup. Increase the flame and boil vigorously for 1 to 2 minutes. Let it cool.
How to proceed
Make a solution by mixing 2 tsp of plain flour with 3/4 cup of water. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously. When it boils, add half of the flour solution in the sugar syrup and then add raj bhogs by upturning the plate on which they are kept. Don't use your hands for adding raj bhog. When the flour solution is added, a frothy layer is formed on the surface of the syrup. When frothy layer begins to subside, add remaining portion of the flour solution. Cook for about 20 minutes, continuously sprinkling water (minimum 1 cup) to enable the froth to form. If raj bhog springs back and retains it shape when pressed, it is cooked. Remove from the fire. Transfer the raj bhogs to a bowl along with 2 ladles of sugar syrup and 1 cup of water. Cool and chill for approx. 3 to 4 hours before serving. Delicious Raj Bhogs are ready to serve. Garnish them with almonds, pistachios and strands of kesar.
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