Baked Rasgulla is a Bengali delicacy and recently it got a huge hype. No family parties are completed without a bowlful of this sweetmeat. Whatever may be in the main course, this baked rasgulla recipe surely steals the entire show. But of course, the taste is not lesser than elixir. To make this preparation in your cozy kitchen corner, you need much lesser ingredients, with even lesser skill.
Let’s see how you too can make it.
Ingredients:
Rasgulla – 10 Nos.
Full fat milk – 1 Liter
Powdered Milk – ½ Cup
Saffron – A pinch
Cardamom powder – A pinch
Pistachios – 1 Teaspoon (finely chopped)
Almonds – 1 Teaspoon (finely chopped)
Sugar – 1 Cup
Procedure:
Preparing Rabri:
Take a large pot and pour the full fat milk into it. Bring it to boil. Now add milk powder and sugar. Stir well. Add the flavours; the cardamom powder and saffron. Boil it for 1 ½ hours in medium flame or it comes down to a coating consistency. You should keep a continuous stirring during this process. The Rabri is ready. This Rabri is the queen ingredient of baked rasgulla recipe.
The cheat code: If you want to faster the process, just add a slice of white bread (torn into pieces) when you are boiling milk with all the flavours. It will minimize the time between 20 to 25minutes, instead of 1 ½ hours.
Assembling the rasgullas:
Squeeze out all the sugar syrup from the rasgullas. Take a baking mold. Place all the rasgullas and nicely lace it with the rabri. Cover it entirely with the rabri.
Preheat the oven at 1800 C. And bake the tray of rasgullas for 20 minutes.
I have taken smaller bowls for individual servings. You may try that too.
After 20 minutes you will see how beautiful caramelized colour has coated the entire top layer, needless to say how aromatic it is.
Now, garnish it with chopped pistachios and almonds and serve.
Calorie count for 100 g Baked Rasgulla:
| Total Calorie | 278 Cal |
| Calorie from Carbohydrates | 117 Cal |
| Calorie from Fats | 109 Cal |
| Calorie from Protein | 30 Cal |
It gives 14% of the Daily Calorie Requirement.
Conclusion:
If you are a sweet tooth, Bengal sweets are a must must try for you. Its taste, texture, aroma (especially during winter) last longer on the taste-bud. Rasgulla (in Bengali it is called Rosogolla) tops them all. And, the advanced version of this legendary dish is now the talk of the town. So, if you pay a visit to West Bengal or not, you should try out the baked rasgulla recipe for sure.
You may like to see other Recipes here.