Скачать или смотреть বেকড রসগোল্লা - দুর্গা পূজা স্পেশাল |Easy homemade Baked Rossogolla recipe|Durga puja special recipe

Bengali Baked Rosogolla

It’s almost Durga Puja time, and that means one thing: sweets, sweets, and more sweets! And with Durga puja right around the corner, I thought it's just right to share with you the melt-in-the-mouth recipe of BAKED ROSSOGOLLA.

The French and Portuguese introduced baking techniques to Bengal, and over time, these styles blended with local traditions. Although debatable, it is said that the credit for introducing baked rossogolla to Bengal goes to Balaram Mullick & Radharaman Mullick Sweets, one of Kolkata’s iconic sweet shops. They gave the classic rossogolla a modern twist by baking it.

It still has that signature soft rosogolla base, but the baking adds a creamy richness and a caramelized crust. The smoky flavor from the golden charred top is what makes it so irresistible. Topped with pistachios or almonds, this dessert is perfect for special occasions and festivities.

It is super easy to make. You can either grab store-bought rosogollas or go all out and make them from scratch. Check out my step by step recipe for home-made soft, pillowy rosogollas. Link below:

Home-made Rossogolla Recipe:    • কলকাতার রসগোল্লা | Soft & Spongy Kolkata R...  

You may also want to check out the recipe below if you love sweets:

Home-made Boondi Laddoo:    • গণেশ জির প্রিয় বুন্দি লাড্ডু - Homemade B...  

P.S don’t forget to follow me on Instagram to stay updated with everything delicious brewing in my kitchen everyday!

Instagram handle: https://www.instagram.com/oindrilabal...

Recipe:

Ingredients:

• Full cream milk: 1 litre
• Condensed milk: 50 grams
• Sugar: 50 grams
• Elaichi (cardamom) powder: 1/4 teaspoon
• Grated mawa: 1/4 cup + 1/4 cup (divided)
• Cornflour: 1 teaspoon (mixed in 1 tablespoon water)
• Roshagollas: 10-12 pieces (homemade)
• Almond slivers: 2 tablespoons

Method:

1. Boil the milk in a saucepan until it reduces to about 75% of its original volume.
2. Add condensed milk, sugar, elaichi powder, and 1/4 cup of grated mawa. Stir well until the mixture thickens.
3. Mix cornflour with water and add to the milk mixture, cooking until it reaches a thicker consistency.
4. Arrange the Roshagollas in a shallow baking dish. Pour the prepared kheer over the Roshagollas.
5. Top with the remaining 1/4 cup of grated mawa and almond slivers.
6. Bake at 200°C for 30 minutes until the top is golden and set.
7. Serve slightly warm for the best taste.



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