Baked Rasgulla

Baked Rasgulla

BAKED RASGULLA is pretty much unheard of. Most people are unaware of this sweet dish. I ate this amazingly delicious dessert a few years back in Mayfair, Bhubaneswar. The Baked Rasgulla dish is only available in the cold months which is November and December. I happened to be there for my brother’s wedding around December and I got to get a taste of it.

Right away I became a fan.

The Baked Rasgulla
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This a great great great…GREAT dish. Not only it tastes heavenly but also, its ready in less than 30 minutes. I don’t know about you, but, it works for me since I’m definitely crunched for time.

This is the first time though, it occurred me to try it at home. I just finished up making almost three batches of Cardamom Peda, as Diwali treats and I wanted to make something different for Diwali this year apart from Cardamom Peda. So, it struck me to make Baked Rasgulla.

The Baked Rasgulla
The Baked Rasgulla

I haven’t perfected the art of making Rasgullas, thus, I used the canned Rasgulla from the Indian store. In fact the canned Rasgullas make better Baked Rasgullas, since, they are spongy and it’s easy to squeeze out the sugar syrup out of them without breaking them.

As for the recipe of Baked Rasgulla goes, I had vaguely remembered what my cousin had told me and I took it from there. I think the essential step is to squeeze out all the sugar syrup from the Rasgullas before pouring the milk and mawa mixture on it to bake. That way, the Rasgullas soak up the mixture and become extra delicious.

As far as Rasgullas are concerned, there is hardly anyone from India, who wouldn’t know about them. But for my friends for the rest of the world, here is a wiki link on Rasgullas: https://en.wikipedia.org/wiki/Rasgulla.

Honestly speaking, these are a healthy sweet. They are just made out of two ingredients – Homemade Paneer (Cottage Cheese) and Light Sugar Syrup.  That’s it. Plus, they are invariably not fried.

Make this Baked Rasgulla dessert for Diwali this year and impress your friends, family and co-workers. This will provide a nice change to your menu.

The Baked Rasgulla
The Baked Rasgulla

INGREDIENTS:

  • 12 Rasgullas – I used Haldiram Sponge Rasgullas from Indian Store.
  • 1/2 cup mewa or khoya (available at any Indian grocery). You can also substitute mewa with paneer.
  • 2 cups milk
  • 1 TBSP Condensed Milk
  • a few drops of rose water

METHOD:

  • Squeeze out the sugar syrup from the Rasgullas.
  • Line them up on a baking dish.
  • Heat a pan over medium heat and add mewa, milk, condensed milk, rose water and stir until the mewa is completely dissolved. This should take approximately 5 to 10 minutes.
  • Pour this mixture over the Rasgullas
  • Preheat the oven at 375F.
  • Place the serving bowl on the top rack of your oven and bake it for about 15 – 20 minutes.

optimized-the-baked-rasgulla

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

46 thoughts

  1. Looks yummy. From reading your posts I realize Indian Food is so much more than I thought it was and makes me want to try more since I admit I am not a big fan of yellow curry.

    Like

  11. I’m drooling over the pictures – this looks delicious! I love the “americanized” Indian curry dishes but would love to try some actual Indian dishes!

    Like

  15. For a two ingredient dish it looks absolutely delicious. This is indeed the first time I am hearing of such a dish, thanks for sharing

    Liked by 1 person

  32. If i am not wrong I taste the Rasgullas once in my life, it was at my indian friend home, but it wasn’t baked, it was very tasty, I would love to buy them gain and may be try this recipe.. thank you

    Liked by 1 person

  45. At first glance, I thought this was a chicken and dumpling soup recipe! Never even though this was going to be a dessert recipe when i clicked. I’m very intrigued, I’m going to have to give this one a try!!

    Like

  46. Pingback: Mishti Doi Cheesecake/Greek Yogurt Cheesecake – MyYellowApron

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