Baked Rasgulla
55 minutes
1244 reads
About Baked Rasgulla
This Baked Rasgulla recipe puts a delightful twist on the classic Bengali sweet, beloved by all ages. Traditionally, rasgullas are made from homemade paneer, prepared by curdling milk, and then simmered in a fragrant sugar syrup to create soft, spongy delights.
In this version, the rasgullas are baked with rich evaporated milk and crumbled paneer, adding an extra layer of creaminess and depth. The result is a yummilicious and mouthwatering dessert that elevates the traditional rasgulla into a unique treat—perfect for any festive occasion or when you want to impress your loved ones with something truly special.
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
- 1 ltr Milk or rasgulla ingredients for making the rasgulla
- cup Yogurt 1/2, curd
- 1 ltr Water ice
- 1 cup Sugar
- 2 cup Water
- tsp Cardamom Powder 1/4, elaichi
- cup Milk evaporated, or rasgulla for baking the rasgulla 1/2
- 2 tbsp Sugar
- 1 tsp Corn Flour
- cup Cottage Cheese paneer, cheena 1/2 crumbled
- 1 strands Saffron Strands
- tsp Cardamom Powder 1/4, elaichi
- 2 tsp Pistachios or garnishing chopped for garnishing
Instructions
- In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
- Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely.
- Knead the cheese well to make into a smooth dough about 5-10 mins. Take small portions of it and roll to tiny balls. They should be tiny and not big as it will double when boiling in sugar syrup.
- Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder.
- Now add the balls one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done. Remove and let it cool down comp
- For baking the Rasgulla: Take the Rasgullas and squeeze off the sugar syrup and add them to a bowl. Add water in the bowl and let it stand in the water for few mins. Take the rasgullas and squeeze the water out completely.
- Preheat oven for 10 mins @ 180°. Cut the rasgullas into halves and layer them in a baking dish.
- Take the crumbled paneer, sugar, evaporated milk, saffron strands, cardamon powder and corn flour dissolved in water. Blend them smooth. You can use a mixie or blender.
- Pour this over the layered Rasgullas and bake for 20 mins.
- Let it cool down and take them out into a serving bowl/plate, garnish with pistachios and serve.
Recipe Notes
Also see –
Additional Tips
- For a richer flavor and golden crust, sprinkle a mix of chopped pistachios and slivered almonds over the rasgullas before baking; the nuts toast beautifully and add a delightful crunch.
- If you prefer a lighter dessert, substitute half of the evaporated milk with low-fat milk or coconut milk for a subtle twist, while still maintaining the dessert's signature creaminess.
- To avoid the rasgullas drying out in the oven, cover the baking dish loosely with foil for the first half of the baking time, then uncover for the last 10 minutes to let the top caramelize slightly.
- Baked rasgulla tastes best slightly warm, but it can also be served chilled; for advanced preparation, store in an airtight container in the refrigerator for up to 2 days—just reheat gently before serving if you prefer them warm.
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Recipe Nutrition
Calories: 361kcalCarbohydrates: 67gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 1mgSugar: 65g
Akum Raj Jamir
Articles: 153
4 Comments
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Such an enticing dish! Thanks for the recipe.
Wow, this looks fantastic!
Such a scrumptious dish! Thank you.
Such an enticing dish! Thanks for the recipe.