BAKED ROSOGOLLA
My today's recipe is not for those friends who keep track their calories intake everyday.
Rather this one is dedicated to my friends who wait for the desserts and ready to skip even the main dish .
It originates from the land of sweets our own Bengal.
Rosogolla is one of the most popular sweet in Bengal,India.
The white cheese round ball soaked in sugar syrup is famous world wide.
Now a days rosogollas are getting various makeover from the famous sweet maker of kolkata .
The famous sweet maker Balaram Mullick of Bhawanipore who gave birth to this Bake Rosogolla and made it popular.
Baked Rosogolla is a variation to authentic Rasmalai.
INGREDIENTS
Open the can of Rosogolla and microwave for 2 minutes.
We won't require the Rosogolla syrup , so lightly squeeze the Rosogolla's to remove some of the syrup in each side .
Mean while heat the Whole Milk and Milkmaid together and reduce till thick and keep aside for cool.
Then make a smooth paste of thickened Milk ,Nolen Gur ,Cotton Cheese and Cardamon Powder.
Take a baking tray
Arrange the Rosogolla's and spread the smooth paste over it
Bake it till the top starts to brown
SERVE WARM
My today's recipe is not for those friends who keep track their calories intake everyday.
Rather this one is dedicated to my friends who wait for the desserts and ready to skip even the main dish .
It originates from the land of sweets our own Bengal.
Rosogolla is one of the most popular sweet in Bengal,India.
The white cheese round ball soaked in sugar syrup is famous world wide.
Now a days rosogollas are getting various makeover from the famous sweet maker of kolkata .
The famous sweet maker Balaram Mullick of Bhawanipore who gave birth to this Bake Rosogolla and made it popular.
Baked Rosogolla is a variation to authentic Rasmalai.
INGREDIENTS
- Whole milk- 1 litre
- Cotton Cheese(Paneer)- 100grams
- Nolen Gur -6tbsp
- Milkmaid -1can
- Cardamon Powder- 1tsp
- Rosogolla- 1can from the market .
Preheat the oven at 300 degrees.
Open the can of Rosogolla and microwave for 2 minutes.
We won't require the Rosogolla syrup , so lightly squeeze the Rosogolla's to remove some of the syrup in each side .
Mean while heat the Whole Milk and Milkmaid together and reduce till thick and keep aside for cool.
Then make a smooth paste of thickened Milk ,Nolen Gur ,Cotton Cheese and Cardamon Powder.
Take a baking tray
Arrange the Rosogolla's and spread the smooth paste over it
Bake it till the top starts to brown
SERVE WARM
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