Indian festivals are incomplete without sweets, and one of India’s most famous sweets is the rosogolla or rasgulla. This soft pillow-y mix of cottage cheese and sugar syrup melts so beautifully in the mouth, making it one of my favorite sweets. Every time I dig into a batch of rosogollas, I wonder if there could be anything better than this soft sugary Bengali sweet.
However, last year I was proved wrong when a trip to Kolkata brought me face to face with a baked version of rosogolla, which was quite unlike anything I had tasted before. I was stumped by how decadent and delicious the baked version tasted. So, once I got back, I knew I had to try baking it at home. After a lot of failed attempts, it was during the lockdown that I was finally able to succeed. The results were absolutely delicious.
You can also try this simple, yet exquisite dessert at home. Trust me, once you taste baked rosgollas you will find it hard to revert back to the plain version. Here’s how I made baked rosogullas.
My baked rosogolla recipe
- 6 rosogullas (store-bought)
- 1/2 tin condensed milk
- 1/2 lit full cream milk
- 1/2 tsp powdered green cardamom
Preparing baked rosogollas:
- Boil the milk and condensed milk until it thickens in consistency like rabri.
- Add in the green cardamom to the thickened kheer mixture and simmer for a few minutes.
- Squeeze out all the sugar syrup from the rosogollas.
- Coat each rosogolla in the thickened kheer mixture and place in a baking dish
- Preheat the oven for 10-15 minutes at 200 °C. Place the baking dish on the top rack and let the rosogolla and kheer mixture grill thoroughly. Once the rosogolla browns on the top, the dish is ready to be taken out.
You can elevate your dessert game this festival season with the simple and humble rosogolla and a couple of handy ingredients. Enjoy this year's festivities by making this amazing dessert and let us know how it turned out! Also, check out our baked mishti doi cheesecake recipe on the Bakehoney blog page.
This blog was contributed by Sindhu Menon.