Today’s post is yet another fusion Bengali sweet. Baked Rasgulla, the traditional Bengali sweet with a twist. It is a flavourful, yummilicious and mouthwatering fusion dessert which will just melt your heart away.

Rasgulla is a traditional sweet and the most popular delicacy of the Bengalis. It also one of the most popular Indian sweet and loved by all ages. Rasgulla or Rosogolla are made of homemade paneer by curdling the milk. The cheese collected by curdling the milk is then kneaded into dough. The dough is further rolled into tiny balls and cooked in sugar syrup. The outcome is those white beauties, so soft spongy and melt in the mouth.

Baked Rasgulla is the regular rasgulla baked with evaporated milk and crumbled paneer and flavored with saffron. It has got a beautiful colour and flavour from saffron. Here I have used homemade rasgullas but you can used those store bought rasgullas to make this recipe.

Serve this delightful baked rasgulla as an after meal dessert. This delicous twist of rasgullas also serves as a perfect dessert for festive season and special occasions. So make this for your guest and win accolades from your guest and family.

So without wasting your time any further let’s move on to the recipe. Please do try this easy mouthwatering recipe and do let me know in the comments below how it turned for you.

  • Preparation time: 15 mins
  • Cooking time: 40 mins
  • Serves : 4-5

Ingredients for making the Rasgulla:

  • 1 litre Whole milk
  • 1/2 cup Curd / Yogurt
  • 1 litre Ice cold water
  • 1 cup Sugar
  • 2 cups Water
  • 1/4 tsp Cardamom powder

Ingredients for baking the Rasgulla:

  • 1/2 cup Evaporated Milk
  • 2-3 tbsp Sugar
  • 1 tsp Cornflour
  • 1/2 cup Crumbled Paneer/Cottage Cheese
  • A large pinch saffron (optional)
  • 1/4 tsp Cardamom powder
  • 2 tbsp Pistachios sliced

Method for making the Rasgulla:

  • In a pan bring the milk to a boil. Once it starts boiling pour the curd into it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
  • Now add chilled water to the cuddled milk. Leave it aside foe 2-3 mins. Filter the whey and collect the cheese in a cheese cloth or muslin cloth. Let the whey drain completely.
  • Knead the cheese well to make a smooth dough for 5-10 mins.
  • Take small portion of the dough and roll into tiny balls. The balls should be tiny and not large as it will double in size when boiling in sugar syrup.
  • For making the sugar syrup, add sugar and water in a wide pot and bring to a boil. To the boiling sugar syrup add the cardamom powder.
  • Now add the balls one after the other gently into the boiling sugar syrup.
  • Cover the pot with lid and cook for 10-12 mins on medium heat. Gently stir every 2-3 mins in between for even cooking and puffing. The balls will double in size when done. Remove from heat and let it cool down completely.

Method for Baking the Rasgulla:

  • Take the Rasgulla and squeeze off the sugar syrup and add them to a bowl.
  • Add water into the bowl and keep aside for few mins about 5 mins. Take out the Rasgulla and squeeze out the water completely.
  • Preheat oven @180° for 10 mins
  • Cut the Rasgullas into halves and lay them in a baking dish.
  • Make a thin slurry of the Cornflour.
  • In a blender or mixie jar, add the crumbled paneer, sugar, evaporated milk, saffron strands, cardamom powder, Cornflour and blend them smooth.
  • Pour this mixture over the layered rasgullas and bake them for 20 mins.
  • Remove from oven and let it cool down. Garnished with pistachios and serve warm or chilled.

Thank you for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcomed, I would like to hear from you all. Happy cooking!

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