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Baked Rasgulla

Baked Rasgulla

Cooking Time

Preparation Time : 20

Cook Time : 40

Total Time : 60


Serves 4

  • For Rasgulla : Nova Milk 1 litre

  • Curd( or you can use 2 tbsp lemon juice or vinegar, but with yogurt they smell and taste perfect) 1/2 cups

  • Iced cold water 1 litre

  • Sugar 1 cups

  • Water 2 cups

  • Cardamom 1/4 tsp

  • For baking the rasgullas: Evaporated milk 1/2 cups

  • Sugar 3 tsp

  • Cornflour 1 tsp

  • Cheena/ Paneer -crumbled 1/2 cups

  • Saffron strands 2 pinch

  • Cardamom powder 1/4 tsp

  • Pistachios chopped 2-3 tsp


  • 01

    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.

  • 02

    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. (You can, squeeze it and drain the whey completely or hang it for 30-40 mins)

  • 03

    Now knead the cheese well to make into a smooth dough. 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.

  • 04

    Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder. 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.

  • 05

    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.

  • 06

    Preheat oven for 10 mins @ 180°. Cut the rasgullas into halves and layer then in a baking dish.

  • 07

    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.

  • 08

    Pour this over the layered Rasgullas and bake for 20 mins.

  • 09

    Let it cool down and take them out into a serving bowl/plate, garnish with pistachios a s serve. 



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