Baked rasgulla is a delicious twist to the traditional rasmalai. Its not very common outside Bengal and Orissa. I ate this amazingly delicious dessert in Kolkata two years back. I happened to be there for my cousin’s marriage and I got to get a taste of it. In this recipe, rasgullas are dunked in creamy rabdi and baked till we get nice golden brown specs on top that gives a rustic flavour to the dish. Pure and heavenly taste of bengal, which melts in your mouth and dissolves in your heart. Make it this raksha Bandhan and win accolades from every one in family.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
- Rasgullas 9
- Full Cream Milk 625 ml
- Milkmaid 200 ml
- Soak the rasgullas in water for an hour, squeeze out the syrup and keep aside.
- In a deep vessel, take milk and milkmaid and cook on slow fire till volume is reduced to half.
- Dip each rasgulla into this rabdi and keep them in a baking dish. Pour the remaining rabdi on top of these rasgullas.
- Keep your baking dish in a preheated oven at 200 C till you see nice brown specs over them. For me it took half an hour.