Name: Nalen gurer Baked roshogolla or baked rasgulla with date palm jaggery recipe by Mitoshi Saha at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6
Ingredients: For rasgulla:1 litre full fat milk; 2 tablespoon vinegar or lemon juice; Ice cold water; 1 1/2 cup sugar; 1 1/4 cup water; For rabri:1 litre full fat milk; 100gms khoya; 200 gms condensed milk; Date palm jaggery (As per taste0

ABOUT Nalen gurer Baked roshogolla or baked rasgulla with date palm jaggery RECIPE

Rasgulla is a popular Bengali sweet .This baked rasgulla with a twist is a sweet dish served as a dessert any time or during festivals like Dussera,Diwali or Holi.

Ingredients Serving: 6

For rasgulla:1 litre full fat milk
2 tablespoon vinegar or lemon juice
Ice cold water
1 1/2 cup sugar
1 1/4 cup water
For rabri:1 litre full fat milk
100gms khoya
200 gms condensed milk
Date palm jaggery (As per taste0

Instructions

For chhena or cottage cheese: boil 1 litre of milk till it is full boiled.
Add vinegar or lemon juice and switch off the flame.
Wait for 2 minute till milk curdles. Pour ice cold water over chhena.
Drain water and strain the cheese in a cheese cloth.
Tie and hang for 45 minutes.
Knead for few minutes till oil comes out. Make smooth into soft smooth dough.
Make small equal balls without any cracks
For syrup boil sugar and water.
As it starts boiling, add the balls gently one by one and keep stirring in between.
Keep the flame on medium high.
Cover and boil for 10 mins.
The balls will double in size.
Let it cool.
For rabri:boil the milk along with the condensed milk, khoya and gur or jaggery.
Mix nicely so that no lump remains.
Keep stirring till it becomes half.
Now place the rasgulla squeezing out the syrup in a flat oven proof dish
Pour the rabri over it
Let it stand for 30 mins
Bake in a preheated oven for 10 -12 minutes in 180degree Celsius.
Then grill for few mins till the upper crust becomes light brown in colour

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