Baked Rasgolla Recipe
Baked rasgollas recipe is really easy to make. Soft spongy rasgollas with a rich sauce baked in oven to just set them together makes it yum.
Ingredients
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
- Saffron
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
- Pistachios
- Saffron
- Rose Petals
Instructions
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.