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Baked Rasgulla

Baked Rasgulla

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Baked Rasgulla is a majestic, robust, and profoundly aromatic modern heritage masterpiece, uniquely celebrated for its caramelized-rabri core and intense creamy profile. This recipe features specifically prepared batches of soft Rasgullas layered with thick saffron rabri and baked until a golden crust forms. Known for its sophisticated porcelain-white appearance and status as a world-famous mandatory dessert in traditional high-end Bengali urban banquets, it represents the soulful heart of modern 'Bake-Fusion' innovations. The taste is intensely rich and melt-in-mouth, with the baking process providing a unique professional-grade smoky-sweet lift. Best enjoyed warm. A mandatory choice for the indulgent food seekers.

Prep Time20 mins
Cook Time30 mins
Servings4 People
DifficultyMedium
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Ingredients

12 Soft Rasgullas (syrup squeezed out)
2 cups Thick Rabri (prepared from 1 liter milk)
1/2 cup Condensed milk
1/2 tsp Cardamom powder
Pinch of Saffron strands
Pistachio slivers for garnish
Silver leaf for garnish
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Cooking Instructions

Tips & Secrets

  • Using homemade full-cream rabri is mandatory for achieving the most professional-grade rich and thick profile.
  • Ensuring the rasgullas are squeezed well provides the absolute secret to achieving a superior professional-grade rabri absorption.
  • The addition of a little rose water provides the essential professional-grade extra-aromatic lift.
  • Always serve warm in shallow dishes specifically to ensure the signature professional-grade melting- Mithai experience is enjoyed.

Nutritional Information(Per 1 portion (150g))

Calories

260 kcal

Protein

6g

Fat

12g

Carbs

38g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.