New Delhi: In the electrifying world of IPL 2026, young prodigy Vaibhav Suryavanshi has captured the imagination of cricket fans with his explosive batting. The 15-year-old Rajasthan Royals opener delivered a breathtaking performance against Chennai Super Kings, etching his name in the record books. This feat, combined with a delightful revelation about his pre-match ritual involving the indulgent Bengali sweet Rajbhog, has sparked widespread interest. Rajbhog, known for its saffron-infused richness, seems to have fuelled his fiery innings, blending cricket glory with culinary charm.

Fans are now eager to uncover the story behind Suryavanshi’s triumph and the recipe for this power-packed sweet. Rajbhog, a larger cousin of rasgulla stuffed with dry fruits, offers a perfect mix of tradition and indulgence. This blog explores his innings, the viral moment, and how you can prepare Rajbhog at home for your own burst of energy.

Suryavanshi’s IPL innings

Vaibhav Suryavanshi unleashed havoc in IPL 2026’s opening clash against Chennai Super Kings in Guwahati, smashing 52 runs off just 17 balls, including a blistering 50 in 15 balls—the joint third-fastest fifty in IPL history. His knock featured 4 fours and 5 sixes at a strike rate over 300, powering Rajasthan Royals to chase 128 with an eight-wicket win in 13 overs.

Post-match, a viral video from the team bus showed Suryavanshi joking with teammate Ravi Bishnoi. When praised by Dhruv Jurel, he quipped, “Aaj Rajbhog mithai kha ke gaya tha match mein,” crediting the sweet for his explosive start. This light-hearted revelation has made “Vaibhav Suryavanshi Rajbhog” a trending search, highlighting how tradition meets modern sport.

Easy Rajbhog recipe Ingredients to make Rajbhog (serves 10)

For Paneer Balls

• 1½ litres full-cream cow’s milk




• 2 tbsp lemon juice (or vinegar/curd)




• 1 tbsp semolina (rava/suji), fine




• Pinch of saffron food colour (optional)




• Pinch of cardamom (elaichi) powder




• 2 tbsp crushed dry fruits (cashews, pistachios, almonds)

For Sugar Syrup

• 1½ cups sugar




• 8 cups water




• 2 tbsp saffron (kesar) strands soaked in 2 tbsp warm water

Simple Rajbhog recipe

1. Boil 1½ litres cow’s milk in a thick-bottomed vessel, stirring to avoid cream formation.

2. Simmer and add 2 tbsp lemon juice gradually, stirring until milk fully curdles on low-medium flame. (Do not overboil)

3. Drain curdled milk through muslin cloth over a colander. Rinse under cold water to remove lemon tang.

4. Squeeze excess water gently, hang for 20 minutes to retain moisture without drying out.

5. Knead paneer (chenna) for 5 minutes until smooth and grain-free.

6. Add 1 tbsp semolina, pinch of saffron colour, and cardamom powder. Knead another 5 minutes into soft, crack-free dough.

7. Divide into golf-ball-sized portions, and then flatten, place ½ tsp crushed dry fruits in centre, seal edges, and roll into smooth large balls (double rasgulla size). Avoid cracks to prevent bursting.

Sugar syrup and cooking

1. In a wide deep vessel, dissolve 1½ cups sugar in 8 cups water with soaked saffron.

2. Boil on medium flame for 10 minutes to form thin, clear one-string syrup.

3. Gently drop paneer balls into boiling syrup. Cover and simmer 15-18 minutes. The balls will double in size and turn spongy. Do not overcrowd; cook in batches if needed.

Cool completely at room temperature, then refrigerate 2-3 hours. Serve chilled, garnished with saffron strands.

Vaibhav Suryavanshi’s Rajbhog-powered blitz proves sweets can spark sporting magic—try this recipe to unleash your inner champion.