| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Servings |
people
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Ingredients
- 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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Instructions
- 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.
Recipe Notes
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 ❤
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