Baked Rasgulla/Rosogolla


  • Rasgulla
  • Cream milk- 1 cup
  • Milkmaid-1/4 cup
  • Cashew nut chopped- 1 ½ tsp.
  • Paneer-150 grams.
  • Kesar stands-7-8 nos.

Cooking Instructions:

  1. Heat a pan. Pour milk and milkmaid. Boil for 4-5 minutes with medium flame. Stir constantly to avoid solids sticking to the bottom and burning. After 2-3 minutes you will realize that some portion of milk solid stricken to the inner wall of pan. Don’t waste them and use them by scratching out with spoon. I mentioning this as the milk solids sometimes taste as good as mewa.
  2. Remove from heat and cool it.
  3. Paste together Cashew nuts and Panner/cottage cheese.
  4. Mix it in milk-milkmaid mixture and mix well without lump. Keep aside.
  5. Squeeze the rasgulla to avoid extra sugar syrup. But be careful it’s not broke.
  6. Put and arrange it in foil. Pour milk mixture in it. Spread Kesar stands over it.
  7. Preheat oven at 190 Degree C and bake for 15 mints or till it become little brown.
  8. Serve cool or hot as you wish

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