Baked Rasgulla | How to make Baked Rasgulla

1 review
Rate It!
BySouvik Mukherjee
Created on 15th Nov 2015
  • Baked Rasgulla, How to make Baked Rasgulla
Baked Rasgullaby Souvik Mukherjee
  • Baked Rasgulla | How to make Baked Rasgulla (23 likes)

  • 1 review
    Rate It!
  • By Souvik Mukherjee
    Created on 15th Nov 2015

About Baked Rasgulla

These rasgullas have been baked with a thick milk rabdi.

Baked Rasgulla is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Fusion cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Baked Rasgulla at your home. Baked Rasgulla by Souvik Mukherjee will help you to prepare the perfect Baked Rasgulla at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 60 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Baked Rasgulla.

  • Prep Time0mins
  • Cook Time60mins
  • Serves8People
Baked Rasgulla

Ingredients to make Baked Rasgulla

  • Medium sized rasgullas -15
  • Milk -750 ml
  • Condensed milk- 3/4 Can
  • Chhena made from 1/2 litre of Milk

How to make Baked Rasgulla

  1. Boil the milk and continue boiling it, till it reduces it to half of its quantity.
  2. Smoothen the chhena with the palm of your hands. Now pour the milkmaid into the reducing milk. Add in the chhena as well and continue stirring while the milk reduces.
  3. Make sure to break all the lumps to form a smooth and thickened milk. Turn off the gas when the milk has the thick consistency similar to rabri.
  4. Note that your thickened milk should have a rich and creamy color.
  5. Take a baking dish, pour in half of the thickened milk at the base of the dish. Gently squeeze the rasgullas and arrange them on the baking dish on top of the milk. (Note to be gentle when squeezing the rasgullas.)
  6. Then pour in the remaining thickened milk, so that the heads of the rasgullas are popping out a bit.
  7. Preheat the oven at 200°C. Place the dish in the oven and bake for around 40-50 minutes or till the crust is golden brown in colour. (Convection mode at 200°C)
  8. Once they are cooked, let them cool a bit.

Reviews for Baked Rasgulla (1)

Khadeeza Rahmana year ago
Reply