This easy Baked Rasgulla recipe is close to my heart. Rasgulla, also known as Rasogolla in Bengali, is a beloved Indian sweet. This baked version offers a unique twist, it’s a delightful blend of rasgulla and ras malai. Using store-bought rasgulla as the base, this dessert is enhanced with a creamy mix of reduced milk, condensed milk, creating a rich, comforting treat that’s simple yet unforgettable. Creamy, rich and perfectly sweetened, baked rasgulla is a fantastic dessert for any celebration or festival. It’s sure to be a crowd-pleaser at your next gathering, pleasing even the pickiest eaters.
In today’s busy lives, it’s common to rely on ready-made treats. But there’s something special about homemade desserts, even when semi-homemade. Using store-bought rasgulla keeps this recipe easy and accessible without sacrificing taste. Whether served warm or chilled, the baked rasgulla is equally delicious and incredibly satisfying.
So, if you’re looking for a memorable dessert that embodies the flavour of Indian sweets with a modern touch, try this baked rasgulla. It’s easy, impressive and filled with comforting flavours that make every celebration special.
Ingredients
15-20 nos. Rasgulla
1 LTR Full-Fat Milk
1/2 cup Condensed milk
1/2 cup Sugar
100 gm Milk powder
1/2 tsp Cardamom powder
2 tbsp Pistachio, slivered
2 tbsp Cashew nut, slivered
2 tbsp Almond, slivered
Preparation
- Step 1: Preheat the oven to 200ºC (400ºF). Heat milk in a heavy-bottom pot. When it starts thickening on medium flame, in a separate bowl whisk together milk powder and warm milk, mix it well so that there are no lumps.
- Step 2: Next, add sugar, condensed milk and cook it till the texture looks like rabdi. Turn off the flame and add cardamom powder and stir to combine.
- Step 3: To make Baked Rasgulla, squeeze the excess sugar syrup from the rasgullas and place them in a glass or ceramic baking tray.
- Step 4: Pour the thickened milk/rabdi over the arranged rasgullas and bake for 15-20 minutes.
- Step 5: Garnish the Baked Rasgulla with slivered nuts and enjoy the Baked Rasgulla slightly warmed up or chilled. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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