Rasgulla or rasogulla is a famous and signature sweet dish of the Bengalis. It’s also very popular in Orissa. Rasgulla is made from ball-shaped dumplings of chena (an Indian cottage cheese), cooked in light syrup made of sugar. It is very easy to make yet tastes superb.
I already shared my rasgulla recipe in my blog and the link is here for my spongy rasgulla recipe with some tips and tricks.
Today I am sharing another recipe made out of rosgulla and which is also becoming popular day by day. It’s baked rasgullas , tastes really awesome and very easy to make. You need very few ingredients to make this delicious dessert.
You can make them with some leftover spongy rasgullas. I made rasgullas at home the day before I made the baked rasgullas.
Recipe of baked rasgulla
- Preparation time: 15 min
- Baking time: 20 min
- Serves: 5-6
- Difficulty level: easy
- Condensed milk 1/3 cup
- Crumbled Paneer 1/2 cup
- Milk powder 1 tablespoon
- Cornflour 2 teaspoon
- Water to make cornflour slurry
- Pistachio powder to garnish
- Some leftover spongy rasgullas
Take 5-6 rasgullas and squeeze them completely to remove sugar syrup from sweets.
Take a narrow round baking dish.
Cut the squeezed rasgullas half and arrange them to the dish. Don’t overlap the sweets.
In a blender place together condensed milk, crumbled paneer and milk powder.
Also make a thin slurry with cornflour and water.
Add in to the blender and blend well to make a thick mixture.
Pour over the arranged sweets. I also place rasgullas to some small ramekins for individual serving.
Preheat oven at 200 degree C for 10 minutes.
Place the dish in the oven (middle rack) and bake for about 15 to 20 minutes or until the top becomes light golden brown.
Remove from oven, let the sweet comes to room temperature.
Garnish with some pistachio powder and serve.