Shaswati Baked Rosogolla is a delicious dessert that combines the traditional Indian sweet, Rosogolla, with a twist of baking. Baking the Rosogolla transforms it into a unique and delectable dessert.
Preparation Time: 10 minutes
Baking Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Serving: 4 people
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For Homemade Paneer and Rosogolla:
– 1 liter of full-fat milk
– 1 tablespoon of lemon juice
– 1/2 teaspoon of Maida (all-purpose flour)
For Sugar Syrup:
– 1/2 cup of sugar
– 1+1/2 cups of water
– 2 cardamom pods
For Thick Rabdi:
– 1 liter of full-fat milk
– 1-2 tablespoon of condensed milk
How to make Baked Rosogolla
1. Start by heating 1 liter of full-fat milk in a heavy-bottomed pan over medium heat. Stir it occasionally to avoid scorching.
2. When the milk comes to a boil, reduce the heat to low, and add 1 tablespoon of lemon juice gradually while stirring. This will cause the milk to curdle.
3. Once the milk has fully curdled, strain it through a muslin cloth or a fine strainer to separate the whey from the curdled milk solids.
4. Rinse the curdled chhena with cold water to remove the lemony taste. Squeeze out excess water from the curdled chhena and transfer them to a clean bowl.
5. Add 1/2 teaspoon of Maida to the chhena and knead them into a smooth dough. Divide the dough into small, equal-sized portions and roll them into smooth balls. These will be your Rosogollas.
6. To make the sugar syrup, in a separate pot, combine 1/2 cup of sugar and 1 1/2 cups of water. Add 2 cardamom pods for flavor.
7. Bring the mixture to a boil and simmer for 5-7 minutes until the sugar dissolves completely. Add the prepared Rosogolla balls to the sugar syrup.
8. Cover the pot and simmer for 10-15 minutes. The Rosogollas will absorb the syrup and become spongy. Allow them to cool.
9. In another pan, heat 1 liter of full-fat milk. Allow it to come to a boil, then reduce the heat and simmer until the milk reduces and thickens.
10. Add 1-2 tablespoon of condensed milk to the reduced milk and continue to simmer for a few more minutes. This will sweeten the rabdi.
11. Preheat your oven to 180°C (350°F).
12. In an oven-safe dish, place the sugar-soaked Rosogolla balls. Pour the thick rabdi over the Rosogollas.
13. Place the dish in the preheated oven and bake for 15 minutes or until the top is lightly browned.
14. Remove from the oven and allow it to cool slightly. Serve the Baked Rosogolla warm or chilled, garnished with pistachios or saffron strands if desired.
Enjoy this delightful twist on traditional Baked Rosogolla!
Here, you can read it in Bengali – বেকড রসোগোল্লা
Perfect your baking skills with us.” Recipeonplate ” and “Bengali.RecipeOnPlate“.
