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.
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.
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.
- 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
- 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.