Baked rasgulla or Rasogulla (as in Bengali) is a different and unique version of rasgulla. It’s creamy, dreamy, and highly delicious. If you like rasgulla, you will love the baked version. It’s more of a combination of rasgulla and ras malai but baked in a fraction of the time. The best thing is that this crowd-pleaser and kid-approved dessert is fantastic for any festival and party season. In addition, it takes under 30 minutes to make this awesome sweet. After tasting it, I have not met a single person who doesn’t like rasgulla. So, if you want something to please everybody in your next get-together, make this baked rasgulla. It will be a favorite of the guests for sure.
Why Baked Rasgulla?
Diwali is just around the corner, and I bet you have started planning your party. Snacks, sweets, and delicious spreads are highlights of Diwali get-togethers, and we all want to serve something unique to our guests. When we were kids, the festivities started quite early. Cleaning the house and decorating it with flowers and lights were done beautifully. My parents made sure that our house looked beautiful on Diwali day. Lots of sweets and snacks were prepared, bought, and tasted. It was the best time for us kids. We used to get fancy clothes, delicious food, and tons of firecrackers to watch and burn. Fast forward to when we grew up and moved countries and continents, but like everyone abroad, we never forgot to celebrate Diwali. Maybe we have changed or improvised a few of the original celebration ideas to adapt to the country we are in, but the love for Diwali remains the same.
Why Baked Rasgulla?
Because of our busy lives and routines, we mostly buy ready-made snacks. However, there is no alternative to homemade goods. I have seen that most of us try to make at least a small dessert or snack for the festival. Baked rasgulla is super duper and easy to make. It’s fun, a crowd-pleaser, and, best of all, semi-homemade. No need to make rasgulla from scratch; use store-bought ones, top it with some rabri, and bake/broil it. You can chill it in the freezer or serve it warm. It doesn’t matter. It will taste good in any case. It’s amazing.
Ingredients Needed to Make Baked Rasgulla-
Rasgulla- Stored-bought canned rasgulla works fine in this recipe; however, if you want to make them yourself, check out the recipe here: Rasgulla. Milk- Whole milk is suitable for Indian sweets and is no exception. Condensed Milk- Any brand of store-bought condensed milk can work. Mawa/Khoya- To thicken the milk and give it a rich taste in less time, mawa is used. You can use store-bought or homemade. If you are in the US, I will suggest buying from stores. Saffron- For looks and taste; however, skip it if you don’t like to use it. Pistachios- For garnish, do not use salted ones. Always use chopped, unsalted pistachio.
You May Also Want to Check Out These Indian Dessert Recipes-
Shahi Cigar Balushahi Mango Almond Ladoo Stuffed with Mishri and Pistachio. Badam Doodh/Almond milk
Important Points to Remember-
Don’t make the milk mixture too thin. That will ruin the taste with watery content. Do not make this thick, either. Milk tends to thicken after baking or cooking. Thick milk will be tricky to create that cloudy texture. You can use any baking tray, whether metal, glass, or ceramic, your preference. If you want to serve this cold, chill for 4 hours at least. Remove/squeeze the sugar syrup from the rasgulla before baking.
