As the sugar syrup is boiling, add the Rajbhog Balls one by one into it.
Cover the pan with lid and allow the balls to cook for around 5 minutes under medium to high flame.
After 5 minutes, open the lid of the pan and flip the balls. Cover it again and cook for around 15 minutes under medium to high flame with lid covered.
As the sugar syrup is boiling, you will see that froth bubbles are being formed. The bubbles should keep on forming as it helps in cooking the Rajbhog from all sides.
While boiling, the sizes of the balls will double its original size. On total, cook the Rajbhog balls for at least 20 minutes with pan covered with lid. After 20 minutes switch off the stove.
Allow the cooked Rajbhog along with Sugar Syrup to cool down completely. Do not open the lid or touch the Rajbhog balls unless it has cooled down completely or else the Rajbhog will become flat.
To check whether Rajbhog is completely cooked or not, take the Rajbhog and dip it into a cup of water. If it sinks, it means it is cooked.
The other method to find whether the Rajbhog are cooked or not is by pressing it. When we slightly press it with our fingers and then release our finger, the balls regain its size. It means it is cooked.
If the Rajbhog balls are not properly cooked, boil them for few more minutes.
Bengali Rajbhog is ready to be served. Serve it by garnishing with Saffron and Sugar Syrup. Serve it chilled.