My today’s recipe is not for those friends who keep track of their calories intake every day; rather this one is dedicated to my friends who wait for the desserts and ready to skip even the main dishes. This delicious dessert has power to break determination of the first category though J. It originates from the land of sweets, our own Bengal. Though Bengal is known for its traditional sweets, in recent years, renowned sweet shops in Kolkata have innovated different fusion sweets. These still may be made of Chhena and Sugar but taste completely different from one to another. Sometimes they add new flavors to the traditional sweets and give them new dimensions. They are making fusions using western desserts like Ice-cream, cake, tart and mixing them to Indian stuff. Ice-cream Sondesh, Sondesh cake, Mihi Dana Tart or Nolen Gur-r ice-cream are common in Kolkata nowadays and are very highly appreciated too. If you haven’t tasted yet, visit these reputed shops of Kolkata whenever you get a chance next time - Balaram Mullick & Radharaman Mullick, Bancharam, Gupta Brothers or Sen Mashai.
Today I am going to share one of these fusion sweets called Baked Rasogolla that is new form of traditional Rasogolla or Ras Malai. I made this first time and never tasted this sweet before. But I discussed about this new sweet many times with friends who already had or made it. It is nothing but traditional Rasogolla that is baked in conventional oven with spread of Malai. It has got the touch burnt flavor but tastes delicious at the same time. You can use ready-made canned Rasogolla to start with. I have reused the Rasogollas which I made last month and some remained in the freeze. After I made my mind to prepare this dessert, I started checking recipes everywhere on net. Went through all the versions and got an overall idea. But at the end, couldn’t follow any specific one, instead made my own. So here is my humble attempt of making a fusion Bengali sweets called Baked Rasogolla. Hope you would love it.
Recipe of Baked Rasgulla : Serves 5 to 6
Rasgullas : 10 pieces
Milk : 1 liter
Condensed milk : 1 can
Indian Cottage Cheese / Paneer : 1/2 cup
Saffron : few strands
Cardamom Powder : 1/4 teaspoon
1. Gently squeeze out the sugar syrup from Rasgullas . Now soak the rasgullas in bowl of water for few minutes. Again carefully squeeze them and keep it aside.
2. Take a heavy bottomed pan, add the milk and let it boil over low flame until it becomes thick and the quantity becomes half of it. Stir it occasionally to prevent burning at bottom.
3. Take a small bowl add the saffron strands and 2-3 tablespoons warm milk to it. Set it aside.
4. Switch off the gas and let it cool down. Add the condensed milk and stir it. Add the paneer, cardamom powder to the milk and mix it well.
5. Now take this mixture in a blender and make it a smooth paste.
6. Preheat the oven to 400 degrees For 200 degrees C. Take a baking dish, arrange the Rasgullas and spread the mixture over it. Spread the saffron soaked milk over the mixture. Bake it until the top starts to brown.
7. Baked Rasgullas are ready serve warm or cold.
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