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Bengali Baked Rosogolla – A Delicious Twist To Classic Rasgulla

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Indian Mithai Sweets Series :

Baked roshogolla / rasgulla

This baked rasgulla is an extravagantly rich dessert and a delicious twist to enjoy the eternal classic – roshogolla.

My baked roshogolla is not for faint hearted. Dressed up with thickened rabdi milk, lavishly covered in makha sandesh, a generous heapful of condensed milk , this baked rasgulla taste heavenly delicious and one of the best you will ever make.

Why baked rasgulla? Agree. Rasgulla is sweet, pretty and delicious in its classic form. Nothing can beat that or anything can replace that simple yet delicious sweet. For us Bengalis, roshogolla is not just a sweet, it is an emotion, an overwhelming nostalgia soaked memories and if given a chance we can compose an eulogy on that too.

From birth, till marriage unto death (for matsyamukhi) and for all small and big celebrations and precious moments in between, a bowl of roshogolla (more precisely, handi of roshogolla) will always be there to accompany us in moments of joy or grief. Roshogolla has become an integral part of our lives.

baked rasgulla

But this new age baked rasgulla is more fancier one, a trend setter but none the less a delicious way to enjoy the classic roshogolla.

When baked in an oven, a delectable crunchy crust will form on top of the baked roshogolla. The beautiful char spots on creamy white and rich looking baked rasgulla looks very appetizing and the slight burnt aroma is highly intoxicating.

How to make baked roshogolla? Making roshogolla at home is simple and easy but it involves lots of techniques and it takes time, patience and precision comes with practice only. Here is mini manual on – how to make perfect Bengali spongy roshogolla that are almost melt in mouth.

Making a batch of baked roshogolla is relatively simpler and anybody can make a good one. It requires no special skill. Just whipped up a good quality rabdi, add some paneer, drizzle a can of condensed milk and off to the oven. Voila, it taste great. But wait.

Too much of rabdi with thickened layer of cream actually will gives you more a taste of burnt rabdi and it will mask the real taste of rosogulla to a large extent. Crumbled paneer will just gives a nice textural contrast only. Hence it is always better to go with makha sandesh. This will greatly enhance the taste of this dessert.

How the finished dessert will look, a lot depends upon the type of rabdi you are going to use in the recipe. If rabdi is more like a thickened milk only, after baking, it wont give you an even char look, like the commercial ones. Because it is the cream / malai that get burnt and gives that characteristic look of baked rasgulla. So depending upon your preferences you can adjust the ingredients. I personally favour a lighter version of this, so I have used homemade rabdi with only two-three layers of cream separated. If you want more richer version, then better use a commercial rabdi (but use high quality ones) with thickened layers of cream / malai separated.

If you are looking for Bengali sandesh recipe, here is how to make one – Mango sandesh.

baked rasgulla

Baked Rasgulla / rosogolla Indian dessert
Prep Time
20 mins
Cook Time
10 mins
 

Baked rasgulla is the more extravagant, baked and creamy version of humble rasgulla

Course: Sweet Dish
Recipe Cuisine: Bengali, Indian
Keyword: baked rasulla recipe, baked rosogolla recipe, bengali baked rasgulla
Servings: 10 piece
Recipe Ingredients
  • 10 piece Rasgulla
  • 1 cup Rabdi
  • 1/4 cup Condensed milk
  • 1 cup Makha Sandesh (see note)
  • 1/2 tsp Cardamom powder
  • 1-2 drop Rose Essence
  • Safron, few strands
Recipe Instructions
  1. I use only fresh homemade rasgulla for this recipe. Gently squeeze out the syrup from the rasgulla and keep aside.

  2. In a pan, warm the rabdi (I use only fresh homemade rabdi), add the condensed milk, cardamom powder and bring it to a rolling boil. Reduce the heat and let it get thickened slightly. Switch off the heat.

  3. Prepare the makha sandesh . For that you will need 1/2 cup khoya and 1/2 cup freshly made chhena or paneer. Knead them well.

  4. In a oven proof bowl, place the rasgulla close to each other.

    Pour half of the rabdi milk mixture. Sprinkle the crumbled sandesh over it.

    Pour remaining rabdi milk mixture over this.

    Sprinkle saffron , if using.

  5. I have done this in microwave with grill function.

    Place the grill rack inside the microwave. Preheat the microwave for 2 minute.

    Place the rasgulla bowl over the grill rack, pretty close to the top heating rod.

    Switch on the grill function and grill this uncovered for 5 minute.

  6. After 5 minute you will notice beautiful char spots on the rasgullas and the rabdi milk mixture has been thickened and beautiful light crust has formed over this.

  7. Serve it warm or at room temperature.

Recipe Notes

How to make makha sandesh - to the 1/2 cup freshly made chhena / paneer - knead it lightly and then add 1/2 cup sweetened khoya. Knead them both together till you get a sandesh / peda like consistency.

Here is –  how to make basic Rabdi.

How to bake this in oven? Simply baking this would not give you that charred look you are looking for. Baking will only dry up the rabdi or thickened milk.

For any conventional oven , you have to use broiler function to achieve the best result.

In widely used otgs in india, you have to bake this with function that heated up the top rod and you have to place the container pretty close to the rod.

I have baked this in my Samsung convection microwave using the grill function only.

saffronstreaks

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