Baked Rasgulla
Baked Rasgulla
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins

Today I’m going to share about out of the Indian fusion sweet named “Baked Rasgulla”. Those who don’t bother about their calories, this sweet is dedicated to all those friends who wait for the dessert and ready to skip even the main dishes. This dish is originated from the land of sweets, Kolkata “The City of Joy”.

Course: Desserts
Cuisine: Indian
Servings: 5 people
Calories: 300 kcal
  • 8 Rasgullas cut into halves
  • ¼ cup Low-fat milk
  • 1 cup Cottage cheese
  • 1 teaspoon Cornflour dissolved in 2 teaspoon water
  • 3 tablespoon Sugar
  • Pinch of Cinnamon powder
  • A few strands Saffron dissolved in 1 teaspoon milk
  • Few Silvered almonds
  • Few Pistachios blanched and chopped for garnishing
  1. In a bowl, soak the Rasgullas in water for 1 minute.

  2. Then drain and discard the water.

  3. Repeat this step for 4 to 5 times till all the sugar syrup gets removed from the rasgullas and keep it aside.

  4. Now in another bowl, mix together the cottage cheese, milk, sugar, cornflour mixture, dissolved saffron and cardamom powder.

  5. Blend the mixture into a smooth paste in a blender and keep it aside.

  6. Now in a rectangular glass baking dish arrange the rasgullas and pour the above mixture on top and spread it.

  7. Now add the chopped dry fruits on top.

  8. Then bake it in a preheated oven at 300⁰ F or 175⁰ C for 10 to 15 minutes or until the top layer takes brownish hue.

  9. Now bring it to the room temperature.

  1. Place the baked rasgulla in the serving bowl and serve. If you wish you can serve it chilled.

  1. After having an Indian dinner, this mouth-watering baked rasgulla is a perfect dessert for accompaniment which will make you salivate by merely looking at it. It’s so yummy!!! So, try yourself and enjoy the pleasure of self-making.