A bowl served with a few pieces of baked rosogolla can always be a cause of happiness. This is for the sweet tooths out there and also for the ones who love a twist with a traditional dish.
Rosogolla is a traditional sweet of Bengal and the baked version is made to give it a unique spin. If you love rosogolla, then this is a dish that you must try.
The utter deliciousness and the creaminess make the taste buds dance with joy with just one bite. The thickness of the milk mixture and the charred flavor blend in to form a great palate. This can be a great dessert after lunch or dinner or, you can simply gobble it when you feel like it. Make it at home and dive into the toothsomeness of the recipe.
Baked Rosogolla (Rasgulla) Recipe Bengali Style
- 8 pieces Rosogolla or Rasgulla
- 1 cup Milk
- 1½ cup Khoya or grated Mawa
- 2 tbsp Fresh Cream
- 4-5 tbsp Condensed Milk or according to taste
- 1 pinch Cardamom powder
- 6-7 Pistachios
Prepare the rosogollas
- First, take the Rosogollas and squeeze out the excess ‘ras’ or the sugar syrup out of them. Be gentle and do not break them.
- After all the sugar syrup is squeezed out, transfer it into a baking tray or cake tin (if the baking tray is not available).
- Arrange them nicely and keep them aside.
Heat the milk
- Next, take a cooking pot or a saucepan and heat the milk.
- When the milk starts to boil, add the grated mawa or khoya to it.
- Keep the flame on low and stir consistently. Do this until the mawa dissolves entirely.
Add condensed milk
- When the mawa dissolves, add the condensed milk and fresh cream.
- Stir and combine with the milk and mawa.
- Stir continuously and cook the mixture for about 20 minutes on low flame.
- When the mixture starts to thicken, add Cardamom powder.
- Stir and combine.
Pour the mixture on the Rosogollas
- When the mixture comes to a desired consistency, pour this on the rosogollas evenly.
- Tap the baking tray or the cake tin to get rid of any air bubbles and keep them aside.
Bake the Rosogollas
- Preheat the oven to 200 ̊C for 5 minutes.
- After 5 minutes, transfer the baking tray to the oven on the top rack.
- Grill it for 5-6 minutes and keep on checking. We want a brown color on the rosogollas and not a burnt top.
- When they are done, take them out and let them rest for a few minutes.
- In the meantime, chop the pistachios.
- Garnish the baked rosogolla with the pistachios. You can also use silver leaf for garnishing.
And that is it! The baked rosogolla is ready to be served.
You can savor it as soon as it comes out of the oven or chill it in the refrigerator for a few hours before enjoying it. It will taste equally good but the emotions will be different.
It is pretty easy to prepare, so make it wherever you crave something sweet and a bit different. Share the sweetness with all the loved ones and relish together.
Cover Pic Credits: Biswarup Ganguly
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