Baked Rasgulla | Easy And Delicious Classic Dessert

Rasgulla is a popular Indian dessert that originated in the eastern state of Odisha. It is made by curdling milk and then shaping the curdled milk into small balls, which are then boiled in sugar syrup until they become spongy and soft. However, have you ever heard of baked rasgulla? Yes, you read it right! Baked rasgulla is a modern take on this classic dessert, and it is gaining popularity in India and abroad.In this blog post, we will guide you through the process of making baked rasgulla from scratch, including a list of ingredients and step-by-step instructions. So, let's get started and discover how to make this delectable dessert right in your own kitchen!

What is Baked Rasgulla?

Baked rasgulla is a baked version of the traditional rasgulla. Instead of boiling the rasgulla in sugar syrup, they are baked in the oven until they turn golden brown. The result is a slightly crunchy exterior with a soft, spongy interior that is bursting with flavor.

How to Make Baked Rasgulla?

The process of making baked rasgulla is similar to making the traditional rasgulla, with a few modifications. Here's how you can make it:

Ingredients:

• 1 liter full-fat milk
• 1/4 cup lemon juice or vinegar
• 2 cups water
• 1 cup sugar
• 4-5 green cardamom pods, crushed
• 1 tablespoon rose water
• A pinch of saffron
• Chopped nuts (optional)

Instructions:

1. Heat the milk in a heavy-bottomed pan over medium-high heat, stirring constantly. Once the milk comes to a boil, reduce the heat to low and add lemon juice or vinegar, stirring continuously until the milk curdles and separates into curds and whey.
2. Remove the pan from heat and let it sit for a few minutes. Meanwhile, line a colander with a muslin cloth and place it over a bowl. Pour the curdled milk into the colander, allowing the whey to drain out completely.
3. Rinse the curdled milk with cold water to remove any lemon or vinegar flavor. Gather the edges of the muslin cloth and squeeze out any remaining whey. Hang the muslin cloth with the curdled milk for 1-2 hours to remove any excess water.
4. Preheat the oven to 180°C/350°F. Grease a baking dish with a little oil or ghee.
5. Cut the paneer into small pieces and shape them into small balls. Place the balls in the baking dish.
6. In a saucepan, combine water, sugar, cardamom pods, saffron, and rose water. Bring the mixture to a boil, stirring until the sugar dissolves completely. Pour the syrup over the paneer balls.
7. Bake the rasgullas in the preheated oven for 25-30 minutes, until the syrup thickens and the rasgullas turn slightly brown.
8. Remove the baking dish from the oven and let the rasgullas cool to room temperature. Garnish with chopped nuts (if using) and serve.

Pro Tips:

• Use full-fat milk for the best texture.
• Drain the whey completely from the curdled milk.
• Saffron and rose water add a delicious aroma and flavor.
• Bake the rasgullas until they turn slightly brown to get a perfect texture.

Conclusion:

In conclusion, baked rasgulla is a delightful variation of the classic rasgulla that originated in East India. The process of baking the paneer balls in a syrup made with sugar, cardamom, saffron, and rose water imparts a unique aroma and flavor to this dessert. Baked rasgulla is easy to make at home, and the results are absolutely delicious. Whether you are a fan of traditional rasgullas or are looking to try something new, baked rasgulla is definitely worth a try. So, gather your ingredients and get ready to savor the delectable taste of baked rasgulla!