This Easy Baked Rasgulla Recipe is close to my heart and sharing the recipe with you all is like sharing a heartfelt memory from my Indian roots. Made from canned rasgulla and topped with a combination of ricotta and condensed milk, this Baked Rasgulla recipe is not only a time saver but also a treat that your friends will remember you by!
Indulging in the flavors of our culture is always a delightful experience, especially when it comes to traditional Indian desserts. One such dessert that holds a special place in our hearts is Rasgulla. In this Baked Rasgulla recipe, I have outlined the steps to take this classic treat to the next level. You can so easily make this Quick and Easy Baked Rasgulla from canned rasgulla, ricotta & condensed milk.
Now that the war between West Bengal and Odisha is settled over the Rasgulla topic and we all agreed with the verdict that Rasgulla belongs to the state of Odisha, we can sit back and continue to reminisce about this delicious Quick and Easy Baked Rasgulla dessert that we enjoyed back home in India, This traditional Indian dessert holds a special place in my heart, and I can’t help but feel sentimental whenever I think about it. The soft and spongy texture, combined with the sweet syrupy goodness, takes me back to those cherished moments spent with loved ones, indulging in the flavors of our culture during Diwali or Durga Puja.
SOME OTHER BENGALI & ODISHA FESTIVE DESSERTS TO TRY
WHY YOU WILL LOVE THIS EASY TWIST ON A CLASSIC RECIPE
Quick and Easy Baked Rosgulla: A Delightful Twist on a Traditional Indian Dessert
Memory from Childhood : Reminiscing about the foods we enjoyed back home in India often sparks a wave of nostalgia. Baked Rosgulla is a sentimental dish that reminds us of the flavors and memories we hold dear. This recipe is a fusion of tradition and creativity, offering a unique twist to the beloved rosgulla.
The Perfect Blend of Tradition and Innovation: Baked Rosgulla offers a delightful combination of the traditional soft and spongy texture of rosgulla with a caramelized, golden-brown top. The condensed milk adds a creamy richness, while the cardamom and saffron infuse the dessert with aromatic flavors. The addition of nuts provides a delightful crunch, enhancing the overall experience.
The Convenience of Canned Rosgulla: Using canned rosgulla in this recipe adds a level of convenience without compromising on taste. Canned rosgulla is readily available in many grocery stores, making it easier to recreate this delectable dessert in your own kitchen.
Perfect dessert to celebrate with friends and family
A perfect cross between Ras Malai and Rosgulla: Baked Rasgulla is that right combination of rasgulla and ras malai but ready in just 15 minutes
INGREDIENTS YOU WILL NEED TO MAKE EASY BAKED RASGULLA RECIPE
To make Quick and Easy Baked Rosgulla, you’ll need a few simple ingredients:
STEP-BY-STEP INSTRUCTIONS TO MAKE EASY BAKED RASGULLA AT HOME
The recipe card at the bottom of this post contains a complete list of ingredients, quantities, and instructions.
STEP 1 – Preheat your oven to 350 degrees F
STEP 2 – Drain the canned rosgulla and gently squeeze out any excess syrup and arrange the rosgulla in a baking dish.
STEP 3- In a separate bowl, mix condensed milk, ricotta cheese, cardamom powder, and milk.
STEP 4 – Pour the condensed milk mixture over the rosgulla, ensuring they are evenly coated.
STEP 5 – Bake the rosgulla in the preheated oven for 15/20 minutes, or until the top turns golden brown.
STEP 6 -Once baked, remove from the oven and let it cool for a few minutes. Sprinkle some chopped nuts and rose petals on top for added texture and flavor.
Serve the Baked Rosgulla warm or chilled, as per your preference.
TIPS & TRICKS TO ENSURE YOUR EASY BAKED RASGULLA TURNS OUT PERFECTLY
Quick and Easy Baked Rasgulla is a wonderful way to elevate the traditional Indian dessert and create new memories in your kitchen. The use of canned rosgulla makes this recipe accessible to all, allowing you to enjoy the flavors of India with ease.
Choose the right canned rosgulla: Look for good quality canned rosgulla that is soft and spongy.
Squeeze out excess syrup: Before baking, gently squeeze out any excess syrup from the canned rosgulla. This will prevent the dessert from becoming too soggy during the baking process.
Preheat the oven: Make sure to preheat your oven to the recommended temperature mentioned in the recipe. This ensures even baking and helps achieve that beautiful golden-brown top.
Use a baking dish of appropriate size: Choose a baking dish that allows the rosgulla to be arranged in a single layer without overcrowding. This ensures that each piece bakes evenly and retains its shape.
Coat the rosgulla evenly: When pouring the condensed milk mixture over the rosgulla, make sure to coat each piece evenly. This will ensure that every bite is infused with the delicious flavors.
Monitor the baking time: Keep a close eye on the rosgulla while it bakes. Baking times may vary depending on your oven, so it’s important to check for the desired golden-brown color. Overbaking can result in a dry texture, so be cautious.
Let it cool before serving: Once baked, allow the Baked Rosgulla to cool for a few minutes before serving. This will help the dessert set and develop its flavors. You can serve it warm or chilled, depending on your preference.
FREQUENTLY ASKED QUESTIONS
Can I use mawa instead of ricotta? Yes, you sure can. If you have mawa available, then mix mawa with condensed milk and top the rasgullas with the mawa mixture
How long can I store Baked Rosgulla in the refrigerator? The left over Baked Rasgullas can stay in the refrigerator for couple days
Should I serve Baked Rosgulla, chilled or warm? Depends on your preference. I like mine a bit warm.
Don’t forget to leave your comments and share your own experiences with this delightful dessert. I can’t wait to hear your stories and see your mouthwatering creations! Tag me on INSTAGRAM or FACEBOOK to get featured!
Easy Baked Rasgulla Recipe
- Pre-heat oven to 350 degree F
- Squeeze out the syrup from the rasgullas and line them on a baking pan
- Mix ricotta cheese, sweetened condensed milk, milk and cardamom powder in a bowl. Mix well so that, there are no lumps
- Spread the ricotta cheese and condensed milk mixture on the rasgullas
- Bake for 15 to 20 minutes in the pre-heated oven
- Garnish with dried rose petals and nuts and enjoy the baked rasgulla slightly warmed up or chilled