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Baked Rasgulla: A special dessert

Rasgulla is a popular sweet which is loved by everyone. Do you know that this special sweet comes from West Bengal? You can make this traditional sweet in a new way. Try this recipe to make Baked Rasgulla at home.

Features of Baked Rasgulla

Baked Rasgulla differs from normal Rasgulla in texture and preparation process. Traditional rasgulla is soaked in thin jaggery or sugar syrup, while baked rasgulla has a light caramel surface and a slightly harder outer layer. It is also a healthy option.

Nutrition of Chhena

Chhena made from milk contains protein and calcium, which is essential for your daily nutrition. Using natural ingredients helps reduce calorie intake. It is a high protein Bengali sweet. Let us know the ingredients to make Baked Rasgulla.

Material

– 1 liter milk

– 2 tablespoons lemon juice or vinegar

– 2 tbsp ground jaggery or stevia

– 1/2 tsp cardamom powder

– 2 tbsp milk powder (optional)

– 1/2 cup thin jaggery syrup

Baked Rasgulla Recipe

– First of all boil the milk and add lemon juice to it and tear it. Filter out the chhena and wash it to remove the sourness.

– Squeeze out the excess water and knead the chhena until it becomes smooth and soft.

– Add a small amount of natural sweetener and cardamom powder to it.

– Shape the mixture into small and smooth balls without cracks.

– Place them in a baking dish and pour light syrup on top.

Bake in preheated oven at 180°C for about 25-30 minutes, until the top becomes light golden.

– Let them cool a little before serving.

Tips to make Baked Rasgulla

– Knead chhena well: By kneading well, the texture of chenna becomes smooth.

– Use fresh milk: Fresh milk improves the quality of chhena.

– Do not cook for too long: Rasgulla can become dry if cooked for too long.

– Maintain Moisture: Adding a small amount of syrup keeps its texture soft.

– Shape into a smooth ball: By providing a smooth surface, the food cooks evenly.

– Use less sugar: Natural sweetener helps retain sweetness.