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Baked Rasgulla

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Baked rasgulla or Rasogulla (as in Bengali) is a different and unique version of rasgulla. It's creamy, dreamy and extremely delicious. If you like rasgulla, you will love the baked version.
It's more of a combination of rasgulla and ras malai, but baked, and in a fraction of the time. The best thing is that this crowd-pleaser and kid-approved dessert is awesome for any festival and party season. In addition, it takes under 30 minutes to make this awesome sweet.
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Servings: 0
Ingredients Method

Ingredients
  

  • 12 Rasgulla
  • 1.5 Cups Whole Milk
  • 1 Cup Mawa
  • 1 Can Condensed milk
  • 8-10 Saffron Strands
  • ¼ Cup Chopped Pistachio

Method
 

  1. Squeeze sugar syrup from rasgulla and arrange them in a baking tray. You can use ceramic or metal, any type of tray.
  2. Heat milk in a heavy bottom pan. When it starts thickening on medium flame, add grated mawa to it. Mix saffron with the milk.
  3. Mix it well so that there are no lumps in there.
  4. Add condensed milk and cook it till the texture looks like rabdi.
  5. Preheat the oven to 400 F. Pour rabdi/thickened milk over the rasgulla.
  6. Place the tray inside the oven and bake for 5 minutes.
  7. After 5 minutes, broil the rasgulla till the upper layer looks a little charred, not blackened. It won't take more than 1 minute.
  8. Remove from the oven. Let it cool for a while and chill in the fridge. You can serve it warm as well.
  9. Garnish with pistachio or any other nuts of your choice.
  10. Enjoy with your friends and family!!!
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