Baked Rasgulla is a popular dessert originated in Bengal and now made & loved all across the country. With just handful of ingredients, Baked Ragulla is a beautiful amalgamation of Spongy Rasgullas & Rabri baked to perfection. With mild sweetness this dessert fills up your heart & soul with an aromatic flavor of Saffron & Cardamom.
Rabri : Milk reduction is the most slow and tiring process, but the outcome is indeed very delicious and can be used making various delicacies. One such all time favorite recipe that is no less than a show stopper in my house id Kesar Badam Lachcha Rabri. The combination of saffron, almond and milk can never go wrong. This is something that even if the recipe gets spoiled the outcome will still taste amazing..lol Okay so coming back to the dessert, kesar badam lachcha rabri is slightly different from regular rabri we make at home or get in stores. Normally we reduce the milk to desired consistency and flavor it with fruits, saffron etc. But in lachcha rabri we collect the milk solids that get deposited in sides while reducing the milk and add then back in the last. By doing this, the solids don’t dissolve back and give a lachcha look. Adding almonds which are pre blanched and sliced, gives a bite to your dessert and saffron of-course adds the aroma and the flavor.
Rasgulla : Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; in the past the present-day states of Odisha and West Bengal have variously claimed to be the birthplace of the dish. In 2016, the committee formed to settle the issue of rasgulla’s origin confirmed that the sweet has its roots in Bengal.
According to the researchers of Puri Sri Jagannath Temple, it had an existence in Odisha even around 1500 A.D and the claim is in reference to the and Madala Panji, a very old chronicle of Sri Jagannath temple of puri. Also the researchers have given evidence of use of word Rasgulla in the old Odia text Dandi Ramayan, an Odia adaption of Valmiki’s Ramayan.Officials of the West Bengal government stated that they only wished for a Geographical Indications (GI) tag only for the local variety of Rasgulla known as ‘Banglar Rasogolla’ (Bengal’s Rasagolla), stating that “There is no conflict with Odisha. What we want is to protect the identity of our Rasogolla. Their product is different from ours both in colour, texture, taste, juice content and method of manufacturing.”
Isn’t this amazing! I was amused after knowing about this dessert. Bengali Rasgulla has it’s own significance is is now a popular sweet recognized all over the world. Made in almost every part of the country, Rasgulla happens to be one of the most loved Bengali sweet in India. To prepare rasgulla, the cheese (chhena) mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven. While serving add a drop of rose water (only organic and edible type of rose water, not rose perfume or synthetic flavors) to enhance the flavor and taste.
Though this humble dessert now comes in a variety of flavor and color, but the basic remains the same. The traditional Odisha rasgullas are softer and cream in color than Bengali rasgullas. The Bengali rasgullas are whitish and rubbery. The Pahal Rasagola from the Pahala area (located between the cities of Bhubaneswar and Cuttack) is also popular in India .
How To Make Baked Rasgulla
Heat Milk in a pot and bring it to a boil. Add Milk powder, Cardamom powder and stir well until Milk powder dissolves. Now add Saffron strands and mawa into the milk and stir nicely to break lumps. Simmer the heat and keep stirring in regular interval. Cook until Milk reduces and thickens to Rabri consistency. Turn off the heat & and let the rabri rest. Once cool, divide Rabri in two portions. Meanwhile take rasgullas in a bowl and squeeze out the syrup from all and keep aside. Now take your favorite bakeware and pour in one portion of Rabri all over. Now place squeezed Rasgullas on Rabri. Pour in the remaining portion of rabri all over the rasgullas. Transfer the tray in pre heated OTG and bake at 200° for 12-15 mins or until charred. Garnish with edible silver leaf and serve either hot or refrigerate for sometime before serving.
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Servings |
people
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- 8-10 pcs Rasgullas
- 400 ml Full Fat Milk
- 100 gm Crumbled Mawa/ Khoya
- 40 gm Milk Powder
- 1 tsp Cardamom Powder
- 8-10 Saffron Strands
- Edible silver leaf/ Silver Warq optional
Ingredients
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- Heat Milk in a pot and bring it to a boil. Add Milk powder, Cardamom powder and stir well until Milk powder dissolves.
- Now add Saffron strands and mawa into the milk and stir nicely to break lumps. Simmer the heat and keep stirring in regular interval. Cook until Milk reduces and thickens to Rabri consistency.
- Turn off the heat & and let the rabri rest. Once cool, divide Rabri in two portions.
- Meanwhile take rasgullas in a bowl and squeeze out the syrup from all and keep aside.
- Now take your favorite bakeware and pour in one portion of Rabri all over. Now place squeezed Rasgullas on Rabri.
- Pour in the remaining portion of rabri all over the rasgullas.
- Transfer the tray in pre heated OTG and bake at 200° for 12-15 mins or until charred.
- Garnish with edible silver leaf and serve either hot or refrigerate for sometime before serving.
Baked Rasgulla is an innovative dessert made with two very popular traditional Indian sweets where basic ingredients and method remains the same and I'm glad not much variations are made to this authentic sweet. So, if you like this recipe then try making at home and let me know if you have any questions.
Stay safe, happy cooking.
Love : Shaheen ❤
