Baked Rosogolla Recipe|Bengali Style Baked Rasgulla|Rosogolla|Rasagulla| Dessert Recipe|Indian Sweet
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- Опубліковано 2 жов 2024
- #bakedrosogolla #rosogolla #dessertrecipe #easychomps
Rasgulla or Rosogolla is a popular Indian dessert. It is made from ball-shaped dumplings of
chhena (an Indian cottage cheese) cooked in light syrup made of sugar.
Baked Rosogolla is a bengali version where the rosogolla is baked in reduced,sweetened milk.
This is definitely a double delight.
Note-
This recipe video covers making of Rosogolla and further making of Baked rosogolla both.
The measurements for sugar syrup and sweetness of reduced milk is completely based on choice.
If you have a sweet tooth, adjust your sweetness accordingly.
20 to 22 cheese balls(rosogollas) were prepared from the measurement shown in the video.
For baking - 14 Rosogollas were used and the measurement shown for the sweetened milk was for 14 rosogollas only
While making baked Rosogolla- do not squeeze the cheese balls making it too dry. make sure little amount of syrup intact else it will be very hard after baking
Do try it out at home and give your feedback in the comment section below. Happy cooking. Stay tuned!
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This is bliss
Thank you so much
I tried this recipie at home and it turned out awsome 👌👌👌
Thank you so much 😊
Everyone in India names it baked rasogolla! But it's more like baked rasomalai!
cab you reheat this?
Yes. You can microwave and eat.
Vinegar naahi hai toh nimbu chalega na ?
Yes. It will do 👍
I will definitely try it. It's awesome
Thank you 😊
Odisha ka Rasagolla
Can i use ready mate rasgulla....??? From the sweet shop
Yes you can use. Don't squeeze completely else it will be dry after baking
Yes ofcourse you can I had tried it
Hi i tried this and the rosogollas turned out okay but did not get this big or spongy! What might have gone wrong?
Give another try with simple tips below...i hope it will definitely work for you. While preparing the chena, after washing with running water and squeezing to drain the extra water...do not squeeze to very dry.
Put your cheese balls to sugar syrup when it is boiling and cover the lid and cook. Don't keep checking multiple times. Turn sides once will be enough.
While baking..make sure the Rabdi is not too thick or the rosogolla should not be squeezed completely dried. It should be juicy so that while baking it will not become dry from inside and become hard.
Also at the time you curdle your milk., After the milk coming to good boil. Turn off the flame, add diluted citric element (vinegar or lemon) little amount at a time and allow the milk to curdle slowly. This makes the chena very soft. All the best ❤️
Knead the chhana for longer, that will do the trick.
In OTG both rod ON?
We got this sweet from parcel. For how many days do we keep it in the refrigerator? Pl ans.
A week should be fine.
If I dont have condensed milk, what else I can use at the time of making rabdi??
You can use 2-3 tbsp of milk powder or can skip as well.
In Convection mode or Grill mode ?
Fan forced , can use convection mode
It's very well demonstrated step by step and the final product is of course very delicious! Thanks for sharing. Only one concern, at the very end when the time for baking is shown it's not clearly visible at a glance. Else everything is perfect!
Thanks for the feedback and your kind words, will take care from next time. ❤️
Superb keep up the good work pls.
Thank you so much 😊
Is it foil work in gas oven?
On gas top - use a heavy base add salt at the bottom and use a cake mould or oven safe container to bake
@@easychomps7838 okay Thanks for replying
Real video start at 6:16
Thank u soo much it helped a lot
Thank you 😊