• Amita Garg

Baked Rasgulla




Indian sweet with the western technique of cooking.

Baked rasgulla is a fancier and delicious way to enjoy the classic roshogolla. It is a Delicious Twist of traditional Bangali Rasgulla, covered with thickened, golden caramelized rabdi milk. It is very easy to make and no special skill is required.

Author- Amita Garg

Preparation Time 5 minutes

Cooking Time 10 minutes

Baking time 20 minutes

Serves 8 rasgullas

Ingredients

8 Rasgulla

1 cup Milk

1/2 cup Fresh cream

1/2 cup full-fat milk powder

1/2 cup condensed milk

Few strings saffron

How to make-

  1. Soak kesar or saffron in little milk and keep aside.

  2. In a heavy bottom pan, boil the milk and stir it continuously.

  3. Add cream, milk powder, and condensed milk, and saffron milk, mix well and continue boiling it till it reduces it to half of its quantity.

  4. In a baking dish, pour the thickened milk at the base of the dish.

  5. Gently squeeze the rasgullas and arrange them on the baking dish on top of the milk.

  6. Preheat the oven to 150°C. Place the dish in the oven and bake till the crust is golden brown in colour.

  7. Serve hot or cool down and kept in the refrigerator. Serve cold.

Tips-

  1. Thickened milk should have a rich and creamy colour like custard. A thickened layer of milk actually gives you taste of caramelised rabdi.

  2. Squeeze the rasgullas gently.

  3. You can also use store-bought rasgullas.

  4. I personally favour a lighter version of rabdi but If you want a richer version, you can add khoya and mava also.

  5. You can also be baked it in a Kadhai,[ Heat the Kadhai, spread some salt evenly, place a tray and arrange your bowl over it. Bake on a stovetop till golden.]

Step By Step Recipes of baked Bengali Rasgulla-

Soak kesar or saffron in little milk and keep aside. In a heavy bottom pan, boil the milk and stir it continuously. Add cream, milk powder, and condensed milk, and saffron milk, mix well and continue boiling it till it reduces it to half of its quantity.

In a baking dish, pour the thickened milk at the base of the dish. Gently squeeze the rasgullas and arrange them on the baking dish on top of the milk. Preheat the oven to 150°C. Place the dish in the oven and bake till the crust is golden brown in colour.


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