Baked Rasgulla | How to make Baked Rasgulla

By Akum Raj Jamir  |  28th Feb 2017  |  
4 from 1 review Rate It!
  • Baked Rasgulla, How to make Baked Rasgulla
Baked Rasgullaby Akum Raj Jamir
  • Prep Time

    20

    Hours
  • Cook Time

    40

    mins
  • Serves

    4

    People

10

1

About Baked Rasgulla Recipe

The regular Rasgullas baked with evaporated milk and crumbled paneer.

Baked Rasgulla is a delicious dish which is enjoyed by the people of every age group. The recipe by Akum Raj Jamir teaches how to make Baked Rasgulla step by step in detail. This makes it easy to cook Baked Rasgulla in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Baked Rasgulla at home. This amazing and mouthwatering Baked Rasgulla takes 1200 minutes for the preparation and 40 minutes for cooking. The aroma of this Baked Rasgulla is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Baked Rasgulla is a good option for you. The flavour of Baked Rasgulla is palatable and you will enjoy each and every bite of this. Try this Baked Rasgulla and impress your family and friends.

Baked Rasgulla

Ingredients to make Baked Rasgulla

  • Whole milk - 1 litre
  • curd - ½ cup
  • Ice cold water - 1 litre 
  • sugar - 1 cup
  • water -  2 cups
  • cardamom powder - ¼ tsp
  • For baking the Rasgulla:
  • Evaporated milk - ½ cup
  • sugar - 2-3 tsp
  • cornflour - 1 tsp
  • Cheena/paneer - ½ cup crumbled
  • saffron strands few
  • Cardamon powder - ¼ tsp
  • pistachios - 2 tsp chopped for garnishing

How to make Baked Rasgulla

  1. In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
  2. Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely.
  3. Knead the cheese well to make into a smooth dough about 5-10 mins. Take small portions of it and roll to tiny balls. They should be tiny and not big as it will double when boiling in sugar syrup.
  4. Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder.
  5. Now add the balls one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.
  6. Remove and let it cool down completely.
  7. For baking the Rasgulla: Take the Rasgullas and squeeze off the sugar syrup and add them to a bowl. Add water in the bowl and let it stand in the water for few mins. Take the rasgullas and squeeze the water out completely.
  8. Preheat oven for 10 mins @ 180°. Cut the rasgullas into halves and layer them in a baking dish.
  9. Take the crumbled paneer, sugar, evaporated milk, saffron strands, cardamon powder and corn flour dissolved in water. Blend them smooth. You can use a mixie or blender.
  10. Pour this over the layered Rasgullas and bake for 20 mins.
  11. Let it cool down and take them out into a serving bowl/plate, garnish with pistachios and serve.

Reviews for Baked Rasgulla (1)

Preeti Gurung2 years ago

Looks beautiful Akum!
Reply

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