Baked Rasgollas recipe is a twist to the usual rasgolla / rasmalai and this is also a really famous dish from West Bengal. One of the sweet shops had this brilliant idea of baking rasgollas with a creamy sauce and the baked rasgollas are so famous ever since. I really miss my dad now, as we both were milk sweet fanatics at home. You can check out my sweets section of the blog to know how true is the fanatics part, hahaha! Yes, I am not kidding.
After so many years of blogging and making nearly 2000 recipes for the blog, I sometimes run out of ideas on what to make. Recipe requests from readers help at that time. Recently, one of my instagram followers messaged me with the request for baked rasgollas. I said yes immediately. As you know I am an ardent milk sweets fan. I can survive with just milk sweets for days. And it would be really impossible to let this amazing opportunity go. So I gathered all the ingredients and made them in two days after the message came over.
Making super soft rasgollas
To make baked rasgollas, you need super soft and spongy rasgollas for the base. Don’t buy the rasgollas from shop. I hate them as they are kind of crispy and very hard. You need to try rasgollas at home once and you will never go back to store bought. The homemade rasgollas are also mildly sweet because of the light sugar syrup, which is one more reason for the soft rasgollas. Recently I did a cheesecakes class and one of the recipe is for rasmalai cheesecake. I taught the students to make rasgollas from scratch, and guess what; it is one of the most tried recipes from the class. So trust me when I say that homemade rasgollas are amazing!
The sauce for baked rasgollas recipe
After making soft rasgollas, you also need to make rabdi/ sauce to pour on the rasgollas. There are so many variations available in the web, and I have done my own by mixing condensed milk, mawa and sugar syrup of the rasgollas. This is very easy to make and once you have the rasgollas ready, the baking part is done very quickly.
Baked Rasgolla Recipe
For the Rasgollas:
- 1 litre Milk
- 100 ml Amul Low Fat Cream
- 1/2 tsp Citric Acid
- 1 tsp Maida
- 300 gm Sugar
- 500 ml Water
- Cardamom powder
For The Instant Mawa:
- 100 gm Milk Powder
- 50 ml Amul Cream
- 2-3 tbs Water
For The Custard/ Rabdi:
- 150 ml Milkmaid
- 2-3 tbs Sugar Syrup
- 2 tbs Mawa
- Rose Petals
For the mawa:
- Mix together milk powder, cream and a little water to bind everything together.
- Heat it on medium flame.
- Keep stirring mixture until it becomes thick and leaves the pan.
- Remove from flame, transfer to a bowl and let it cool completely.
For The Rasgolla:
- Mix milk and cream and bring it to boil. Remove from flame.
- Dissolve citric acid in two tbs of water and add it to the milk.
- Mix until the whey is clear.
- Pour it into a cloth lined strainer and allow it to drain for 30 minutes.
- Squeeze as much whey out of the paneer.
- Take the paneer to the counter and begin mashing it until it becomes smooth and dough like.
- Add maida and knead to form smooth dough.
- Pich it into small portions and roll it into tight balls.
- Mix sugar, water, and saffron and cardamom powder.
- Bring it to boil.
- Reduce flame to medium and add the paneer balls into the syrup.
- Cover and cook for ten minutes.
- Switch off flame and let it cool completely.
- By the time, prepare the rabdi/ custard.
- Preheat oven to 200C.
- Mix together condensed milk, mawa and a little bit of sugar syrup until it is a thick batter like.
- Squeeze out the syrup from the rasgollas.
- Now arrange the rasgollas in a baking tray or a ceramic bowl or ramekins.
- Pour the rabdi on top of the rasgollas.
- Bake them for 15-20 minutes in the preheated oven.
- Top with pistachios, saffron and rose petals.
- Serve it hot or chill it and serve chilled.