Baked rasgulla
Ok if you ask a Bengali which is the most sought after sweet in Bengal he will hands down mention it's ‘rasgulla’. Now! what I’ve learned from my chef deans is that for making rasgullas or rosogolla as the Bengali ‘s call it the chena or paneer that you are using has to be fresh if you want the best results. That’s a part of the story but 😀 the entire story of baked rasgullas goes around pouring a thick condensed milk over it and baking it! I know you are salivating but Balaram mallick a sweet entrepreneur and brand first came up with third brilliant idea and since then various sweet owners are coming up with their version of it.
Now my version is not to confuse between rosogolla’r payesh or kheer with baked rasgullas. The pista, saffron wala cream is therefore not the one I look up to if I am having baked rasgullas. So I will share with you a very simple way of making them which will taste what you’ll be the best judge of it!
Baked rasgulla
Ok if you ask a Bengali which is the most sought after sweet in Bengal he will hands down mention it's ‘rasgulla’. Now! what I’ve learned from my chef deans is that for making rasgullas or rosogolla as the Bengali ‘s call it the chena or paneer that you are using has to be fresh if you want the best results. That’s a part of the story but 😀 the entire story of baked rasgullas goes around pouring a thick condensed milk over it and baking it! I know you are salivating but Balaram mallick a sweet entrepreneur and brand first came up with third brilliant idea and since then various sweet owners are coming up with their version of it.
Now my version is not to confuse between rosogolla’r payesh or kheer with baked rasgullas. The pista, saffron wala cream is therefore not the one I look up to if I am having baked rasgullas. So I will share with you a very simple way of making them which will taste what you’ll be the best judge of it!
Cooking Instructions
- 1
Firstly set a pan on the gas stove and pour the milk for reducing it into half by keeping the gas in simmer after the milk has boiled up. Add sugar and cook it for 5 mlinutes more till it is reddish in colour. Let it cool and keep it aside.
- 2
For the rasullas, pour milk in a pan and keep it high on flame. As it boils for around 30 seconds add the curd and switch the flame off immediately. Keep on stirring it and let the whey separate. Strain the water in a cheese cloth and let the cottage cheese hang for 4 hours.
- 3
Now in a bowl knead the flour, semolina, sugar for rasgulla and the cottage cheese together very well for a minimum 15 minutes or blend them in a mixer giving them a few seconds of pulse 4 to 5 times. Apply ghee to your hands and make small balls out of it.
- 4
In a big utensil boil up the sugar and water for syrup for 20 minutes and transfer the cottage cheese balls into it. Boil them covered for 20 minutes. Do not open the lid and 15 minutes on simmer. Switch the gas off let the pan cool on it's own covered and then open the lid to use it for your baking.
- 5
In a microwave bowl place the rasgullas and pour the thick consensed milk mixed well with the fresh cream on it. Bake it on convection mode at 220 degrees for 4 to 5 minutes or till the top lyer is nice golden brown in colour. Enjoy the sweet deliciousness!
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