Go Back

Baked Rasgulla

Akum Raj Jamir
The traditional Bengali sweet with a twist. Regular homemade rasgullas baked with evaporated milk and crumbled paneer and flavored with saffron. 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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine bengali cuisine, Indian
Servings 8 -10

Equipment

  • Sauce pan
  • cookng pan
  • blender or mixie
  • 6 inches Baking tin

Ingredients
  

For makng rasgulla:

  • 1 litre whiole milk
  • ½ cup curd/yogurt or 2 tablespoon lemon juice
  • 1 cup sugar (200 grams)
  • 500 ml water
  • 2 crushed cardamom or ¼ teaspoon powder

For baking the rasgulla:

  • ½ cup evoporated milk or condensed milk
  • 2-3 tablespoon sugar
  • 1 teaspoon cornflour
  • ½ cup crumbled paneer (cottge cheese)
  • a large pinch saffron
  • ¼ teaspoon cardamom powder
  • 2 tablespoon pistachios sliced

Instructions
 

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 minutes.
  • Add chilled water to the cuddled milk. Leave it aside foe 2-3 minutes.
  • 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 minutes.
  • 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 minutes on medium heat. Gently stir every 2-3 minutes in between for even cooking and puffing. The balls will double in size when done. Remove from heat and let it cool down completely.

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 minutes. Take out the Rasgulla and squeeze out the water completely.
  • Preheat oven @180° C for 10 minutes. Slightly grease a baing tin.
  • 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 minutes.
  • Remove from oven and let it cool down. Garnished with pistachios and serve warm or chilled.
Keyword baked rosogolla, bengali traditional sweet, festive sweets, fusion dessert, Rasgulla, Rasmalai, Rosogolla