The Baked Rosogolla is one of those many delicacies that are ruling the Bengali Desert world. Rosogolla is something that is very close to a bong’s heart. Baked Rosogolla is even closer.
The beautiful concoction of a bouncy and juicy sweet, with a crisp layer of cream over it. What else do you need after a beautiful lunch date? Oh yes, a delicious sleep right?
A Baked Rosogolla is nothing but a ball of absolute contempt. You wouldn’t be disappointed with the beauty of this gorgeous sweet. Here, we have gathered the best recipe for that.
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How to Make Rosogolla?
Baked Rosogolla isn’t as easy it sounds to be. One to prepare the dough and also the beautiful sugar syrup that accompanies the taste when you put it inside your mouth.
To begin with, you need to have Full Fat Milk, Citric Acid Powder, or the Juice of one Lemon. Start boiling the milk, and keep warming it until it thickens up. Add Reacting liquid to the milk.
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The reactor should be added when the milk is at the highest sizzling point. You will see curdles in a few moments, turn off the gas when the cream and the milk water have separated.
Strain the semi-solid fat over a Lenin cloth and slowly press the water down. The product is called ‘Chana’ in Bengali which is a form of Paneer or Cottage Cheese.
Start knitting your ‘chana’ on a broad pan, and do it while it is still warm and decently heated. Ball it up into small ‘Rosogollas’. This is the first completed step towards Baked Rosogolla.
For the special syrup, you will need sugar and water. Add one cup of water with half a cup of sugar and boil it until the syrup starts stringing. Boil the Rosogollas in that beautiful syrup.
Ingredients for Baked Rosogolla:
The pain ingredient required to make the final Baked Rosogolla is a can of Sweetened Condensed Milk. Rosewater, Cardamon Powder, Khoya Kheer, and crushed dry fruits.
Apart from that, you need the freshly cooked Rosogollas that will be used in this dish. A tray or a pan is appropriate for a beautiful crisp Baked Rosogolla dish.
How to Prepare the Final Baked Rosogolla?
The aesthetics of this dish is solely related to the final preparation. Take the tray or the container that would be used for baking, and softly start placing a row of Rosogollas on each side.
Now make sure, that they are away from one another at a safe distance. Pour the thick condensed milk, then the spices, and lastly a beautiful layer of Khoya Kheer.
Now, bake the tray for 5 mins. Not more than five minutes, or a moment less than that. Bring the tray out, ad pour some roughly sliced dry fruit for garnishing.
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Top 5 Ways of Decorating Baked Rasogulla for Wedding:
Apart from distributing the taste of sweet and crispy, baked Rosogolla also has a subtle detailing of burnt milk skin and some additional attributes of sweetness and crunch.
Simply saying, such an amazing dessert would never ever go out of fashion. And, as a matter of fact, this particular Indianized dessert has a really unique fan following too.
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Baked Rosogolla in a Bowl
Keeping a beautiful plate of Baked Rasogolla for your guests is probably the most welcoming thing you can do. You can either do that in separate bowls or just unify the taste in one.
The advantage of having different bowls is solely related to the fact that you do not have to burn through the hassle of serving all over again. Whereas your desert pieces would be ready to eat.
Use a container that is either white, beige, cream, or simply jet black in color. All these bowls can suit the texture and consistency of a Baked Rosogolla. These are suitable and pretty too.
Also see: Gulab Jamun Cake
Aesthetic Baked Rasgulla with Rose Petals
As a hardcore food lover, I always had a special place for Baked Rosogolla in my heart. Their crispy crust, and soft and juicy core. The thought of which makes my mouth water.
I would give special points to Rose Petals because they are a part of many Indian sweet dishes. Specifically which are native to the Bengali culture. The little dried rose petals go a long way.
The main attraction of this simple Baked Rosogolla decoration is the flower petals which have been evenly dried out for the best effects.
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Baked Rosogolla in a Jar
This is one of the many hacks that are easy as well as fashionable too. I have been to many family occasions which served multiple types of Baked Rosogolla combinations.
Subtle jars are used in these kinds of designs, where the entire baking and stuffing is contemplated inside the jar. Additional burning is optional after the final process.
As a viewer, we might have multiple queries regarding the assembling process, but this is extremely simple. You just need jars and a blow torch to complete the final look.
Home Made Baked Rosogolla in a Tray
I personally cannot express how much I love baked goods. Even better when these are sweets. Beautiful Bengali sweets are nicely decorated and arranged. Here, we have a homemade theme that anyone can make using the above-mentioned recipe.
The Baked Rosogolla recipe here is quite accommodative. You hardly need a few things for making it extremely delicious. The simplicity of the white or transparent tray is the main beauty of the entire decoration.
As a viewer, we might have a lot of expectations towards the presentation of the dessert. But at the end of the day, the taste is everything. Use good ingredients, and make it with your personal style.
Baked Rosogolla in ‘Chum Chum’ style
This is simply a baked Rosogolla that has been styled like a ‘chum chum’. Which is one of the most popular Indian desserts. The subtle sweetness, and the beautiful juicy taste. This reminds me of a beautiful memory from the past.
With the combination of a ‘chum chum’ tasting like a Baked Rosogolla, nothing can go wrong in this particular dessert. I personally love how it melts in the peddles of the mouth.
You might have a thousand queries regarding the combination and the texture of it. Surprisingly this dessert is not entirely conventionally close to the norms of a baked Rasgulla. Rather it is quite soft and extremely moist.
So these were some of the best types of Baked Rosogolla types. Every dessert has its own unique taste and flavor. Rosogolla isn’t anything different from the rest.
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