Baked Rasgulla
Baked Rasgulla
Open in Cookpad AppSteps
- 1
Take the chenna in a plate. To it add about half teaspoonful of flour. Knead it well with your palms till you find oil in your palms (10-15mins)
- 2
Now make lemon sized balls and see to it that there are minimum or no cracks.
- 3
Take a wide pot. This is to make the syrup.Make sugar syrup by dissolving sugar in water. As soon as the syrup starts boiling drop the rasgullas/ cheese balls in the syrup. Cook them in sugar syrup for 10 mins on mid high flame in a covered thick bottomed pan and then on a low flame for another 10 minutes. After 10 mins lower the flame and boil it for 15 more mins.
- 4
Your rasgullas are now ready.
- 5
Take earthen, ceramic or any oven suitable cup for baking. Now, take the rasgullas and squeeze the syrup out from them. Do not worry they will revert back to their original shape. Now, put them in those cups.
- 6
Take a kadai and in it add the milk, condensed milk, kesar and pistachios and bring it to boil. Reduce them to 2/3 of volume.
- 7
Now, distribute this mixture evenly in the cups that you have taken.
- 8
Preheat your oven to 180°C. Bake these rasgullas for 15-20 minutes such that it gets the heat from the top. The upper layer will gradually turn light brown colour. Take them out from oven and let them come to room temperature. Keep it in refrigerator for 2 hours and serve them chilled.
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