If you think rosogolla/rasgulla is great, wait till you have Baked Rosogolla. This is the best version of rosogolla.
When in Kolkata, my all time favorite place for Baked Rosogolla is Balaram Mullick Radharaman Mullick. I always get it for my friends as well when coming back to Mumbai.
So I never made rosogolla at home when I was in Kolkata. I mean, you don’t need to. Every household has their favourite sweet shop around the corner anyway. But when you live outside of Kolkata and you are craving for some Baked Rosogolla, you make it at home.
Here’s my recipe for Baked Rosogolla.
- 1 litre milk
- 3 tbsp vinegar, or lemon juice
- 1 1/2 cup sugar
- 5 cups water
- 1 tsp all purpose flour
- Muslin cloth/ Nut milk bag
- Rose essence (optional)
FOR GRAVY BASE (KHEER)
- 1 litre milk
- 5 tbsp milk powder
- 2 tbsp sugar
- 1/2 cup condensed milk
- 3 cardamom pods
- Saffron strands (optional)
- First step is to make the rosogolla. You can buy the rosogolla and skip this part. But make sure you get good quality rosogolla. Don’t use the canned version. It won’t taste good.
- To make the rosogolla, bring the milk to boil. Keep the gas on low. Add 1 tbsp of vinegar or lemon juice at a time and stir. Your milk will start to curdle. Once it’s completely curdled, switch off the gas and let it sit for 5 minutes.
- Take a sieve and line it with the muslin cloth. Drain the curdled milk. If using lemon juice, run it under water once. Now take the muslin cloth and squeeze it well so that there’ no water left in the curdled milk/cottage cheese. It needs to be completely dry. Tie the muslin cloth and hang it for an hour.
- Now take the cottage cheese/Chenna in a bowl and knead it. Add the AP flour now and make a smooth dough.
- Now take small portions from the dough and make a round ball. The size of these will be smaller than the size you want your rosogollas as it will absorb the sugar syrup and expand to almost double of it’s size. I made around 15 rosogollas from this.
- Heat 5 cups water in a large vessel and add the sugar in it. Let it come to a boil. Add the rose essence now.
- Now place the rosogolla balls into the sugar syrup. Cover the vessel immediately. Let them cook in medium high for 15 minutes.
- After 15 minutes switch off the gas and let it sit for another 15 minutes. Do not remove the cover.
- Allow them to cool completely.
- In the mean time, heat 1 litre of milk in another vessel for the kheer/gravy. Once the milk is warm, add the milk powder gradually. Don’t add it all together. Add a tbsp at a time and stir well to mix it. Make sure there’s no lump. Slit the cardamom pods and add to the milk. Add saffron stands as well (if using)
- Let the milk boil in medium low and reduce to a third. Keep a close eye on the milk and stir occasionally. Scrape the sides and the bottom as well.
- Once the milk is reduced, add the condensed milk and the sugar. stir well and reduce further. The milk will change color now. Once the milk is again reduced to 1/3rd quantity, switch off the gas
- Preheat your oven or convection microwave at 180 degree centigrade.
- Squeeze the sugar syrup out of the cooled rosogollas and place them in an oven safe bowl.
- Add the kheer on top of the rosogollas and make sure they are coated well in the kheer.
- Place them in the preheated oven in high rack and bake for 10 minutes. The rosogollas should start changing the color now.
- After 10 minutes, put them in grill mode (in microwave) or broil (in oven) for around 5 minutes or till you see nice charred tops.
- Cool it completely. I prefer to chill them in fridge for at least 5-6 hours after this.
- Serve chilled or warm a bit in the microwave. Tastes heavenly either way.