Monday, June 2, 2014

Baked Rasgulla / Baked Rassogolla

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

Ingredients :

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 

Method :

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. 


Related Posts : 


  1. wow !!! How did someone come up with this..i mean..Roshogolla is a temptation and then you add condensed milk..i personally think Milkmaid is mankinds biggest invention :P
    Lovely pictures as always and a "must try "

    1. Yeah, I am totally agree with you! Milkmaid itself is a delicious dessert :) BTW, thank you so much! :)

  2. lovely..would try this. I always love your recipes. Could you please sometime give icecream sandesh and sandesh cake recipe if possible. Would love to try that.

    1. Thanks! yeah sure, I will try :) first let me taste them in my coming Kolkata trip :)

  3. Rashogolla, like the most sweets in India will always and forever be a Bengali thing. Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide :)

    tanSEN was bengali my dear friend, so were a lot of other people! want to see the entire list as it stands today? so was subash chandra bose and sri aurobindo :)

    and i can name a million others and i am proud to say our greateness can be exerted beyond our national borders.
    we are the fifth largest speakers!

    these guys are not just making India proud but half the world knows about these guys dude :)

    we bengalis have won pretty much every award in the world stage
    you name it we have it and we are damn proud of what we have :)
    its the only country in the world which took rebellion because it couldn’t speak its mother tongue and it won! and won so hard that the UN had to adopt that day as the international language day, which celebrates languages from all over the world.

    did you know that the FAMOUS SEARS TOWER is architectured by another bengali?

    Product Manager
    Mobile Internet & Data at AIRCEL
    Bengaluru, Karnataka

  4. I am always up for desserts... love it totally... :)

  5. That is one super indulgent dessert. Looks absolutely divine. Lovely clicks.

  6. Your Chef at Large post brought me here. Beautiful blog, Rumela, with equally captivating photographs. I must try this recipe of yours. :)

    1. Thanks for stopping by! Yours words are very encouraging! :)

  7. Hello, This is Ami. Loved this recipe. Thank you so much for sharing it. I am big fan of bengali sweets. I am going to try your bhapa sandesh and baked rasgulla soon. Should I use half and half which is available in US market to reduce making time for milk boiling process? If I add half litre half and half warm it up and mix it with condensed milk. What are your thoughts on this?
    Again thank you for wonderful recipe.

  8. HI Rumela
    can we use canned haldirams rasogolla?
    Also can we use heavy cream/half and half instead of reduced milk?
    Thanks in advance

  9. Do rosogollas keep for such a long time , or only the tinned stuff ? I buy them from good sweet shops in hyderabad but only few at a time. Doctors recommend rosagulla for its protein .