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Sunday, March 30, 2014

Baked Rasgulla


One of my cousins is getting married soon. Like all big fat Bengali weddings the menu is being planned the first. Even though the wedding is close to an year away that’s what we are mostly discussing over trans-Atlantic calls. I am especially looking forward to the dessert which is baked rasgulla. Since it’s hard to wait that long I decided to make some for ourselves.

Baked rasgulla is rasgulla placed in thick reduced milk and baked to create a crunchy crust on a soft rasgulla base. This combination of soft smooth core and crunchy crust along with cardamom flavored milk is pretty amazing.


  • 15 pieces rasgulla (Make your own or use canned)
  • 1 cup fresh cream
  • 2 cups milk (I used 2%)
  • 1/2 cup milk powder
  • 3- 4 tbsp. sugar
  • 1 pod green cardamom crushed
  • 6-8 pistachio blanched and chopped
  • 5-6 almonds slivered


Arrange rasgullas in a bowl and pour enough water to cover them all. Heat them up in microwave for 30 – 40 seconds. Drain the water. Take out each rasgulla and squeeze out syrup from them. We are removing the syrup so that the rasgulla can absorb the thickened milk.

In a heavy bottom pan take milk along with fresh cream. Add milk powder to it and mix well. Turn on the heat and keep stirring till it reduces to its one third. Now add sugar, and crushed cardamom to it. Let it simmer for one more minute. Turn off the heat and let it cool down. As it cools down the milk mixture will thicken further.

Pre heat the oven at 375F. Take an oven safe serving bowl and spoon a layer of milk mixture. Arrange the rasgullas on top of it. Add another layer of reduced milk on top. At the end sprinkle some chopped dry fruit.

Place the serving bowl on the top rack of your oven and bake it for about 15 – 20 minutes. When the top layer takes a brownish hue you know that baking is done.

Let it come down to room temperature before you serve.


Kathakali said...

tasted Baked rasogolla last year in Kolkata.But never thought making this would be so easy:)Thanks for the recipe.

Anonymous said...

A colleague of mine shared this blog with me.

Awesome blog! I tried Baked rosogolla yesterday! They turned out yummilicious! Thank you!

Keep up the great work!

Somtapa Brahmachari said...

@Prankstertania, thank you for your lovely feedback. Enjoy cooking.

Anonymous said...

" just changing the name from roshogolla to rasagulla won't make it Intellectual property of Oriyas.

Rashogolla, like the most sweets in India will always and forever be a Bengali thing. Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide :)

tanSEN was bengali my dear friend, so were a lot of other people! want to see the entire list as it stands today? so was subash chandra bose and sri aurobindo :)

and i can name a million others and i am proud to say our greateness can be exerted beyond our national borders.

we are the fifth largest speakers!

we bengalis have won pretty much every award in the world stage
you name it we have it and we are damn proud of what we have :)

its the only country in the world which took rebellion because it couldn't speak its mother tongue and it won! and won so hard that the UN had to adopt that day as the international language day, which celebrates languages from all over the world. "

MBA Aircel IMT Ghaziabad (2012 batch)
Location: Bengaluru, Karnataka
Home: Kolkata, WB

Anonymous said...


Kumar Ankit Sachi said...

There are many other things people are fighting over in this World.. So atleast we should not fight over a sweet... Who so ever owns the IP it always changes the mood and gives us bahana for celebration... Forget the fight enjoy the sweetness of it...

Priya Chakraborty said...

Nice recipe keep it up 🤗 🤗