Everyone loves a good piece of spongy, sweet and luscious Bengali dessert- Rasgulla. Baked Rasgulla is simply an exotic upgraded version of the same delectable dessert. The best part is this recipe will help you make tempting rasgullas from scratch.
Preparing the Chhena: Pour full cream milk into a vessel. Let it boil. Now squeeze some lemon juice in it. The milk will curdle and let all the milk solids crumble.
See VideoPlace a sieve over a bowl. Lay a muslin cloth over the sieve and pour the curdled milk through the cloth. Now lift the muslin cloth with the crumbles in it. And press it gently, so that all the water from the crumbles is drained out. Dunk it in some cold water to cool it down and press the water out of the cloth again. Once all the water is out, you’ll have a big ball of Chhena.
See VideoPreparing the Sugar Syrup: Add sugar into a deep pan and add water into it. After the sugar has dissolved, if you see small white particles floating, add a slice of lemon into it. You’ll have crystal clear sugar syrup. Add a few strands of saffron into it. Now add cardamom pods to it.
See VideoKnead the Chhena. Use your palms to knead and knead it preferably over a steel plate. Once the dough is ready, add a little bit of cornflour to it. Knead again.
See VideoTake small portions of the dough and make the round rasgullas. Smear some oil on your palms and give the rasgullas a smooth finishing and even texture.
See VideoAdd milk in a vessel. Pour some condensed milk into it. Place the vessel on the gas and mix it. Let the mixture be runny and not very thick. Let it boil.
See Video: Pre-heat the oven at 180 degree C. Place the soaked rasgullas in a baking tin and add the condensed milk mixture over it. Top it with some crumbled khoya. Bake it for 5 minutes. Garnish it with some chopped nuts and serve the gourmet Baked Rasgulla.
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