Here’s how Bengali Baked Rosogolla is typically made:
Rasgulla Preparation: The process begins by making Rasgulla. Chhena is prepared by curdling milk, and then it’s kneaded to form a smooth dough. Small balls are shaped from the chhena and are then boiled in a sugar syrup until they become soft and spongy. Once the Rasgulla balls are cooked, they are cooled down.
Milk Sauce: A milk-based sauce is prepared by simmering milk, often with ingredients like condensed milk, sugar, and sometimes saffron strands or cardamom powder to add flavor and color.
Combining and Baking: The Rasgulla balls are then placed in a baking dish and covered with the prepared milk sauce. The dish is then baked in an oven until the milk sauce thickens and the top gets a light golden color.
Cooling and Serving: Once the Bengali Baked Rosogolla is baked to perfection, it’s allowed to cool before being served. The result is a delectable dessert with the soft and spongy Rasgulla balls soaking up the rich milk sauce, creating a delightful blend of textures and flavors.
Bengali Baked Rosogolla is a decadent twist on the traditional Rasgulla, combining the flavors of the Rasgulla with the creamy richness of the milk sauce. It’s a popular dessert choice for special occasions, festivals, and celebrations in Bengali cuisine, loved for its unique taste and presentation.