Baked Rasgulla : Re-creating a melt-in mouth dessert

Baked Rasgulla :


This is what we called a transition of food and recipe “The Baked Rasgulla”. Cooking is an art and it is all about creativity and innovation.
India being socio-cultural country always had an influence on its food legacy. The food choice, its make, habits and preparations/recipes changes every 30 km in this Country

When French and Portuguese came to India they added baking in the cooking styles of India. So this dish was all about giving a baking twist to d authentic sweet.

Tnf-Pedia on authentic sweet of India: Rosogulla or Rasgulla

Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.

The dish originated in East India; the present-day states of Odisha and West Bengal have variously claimed to be its birthplace. In 2016, a committee formed by the government of Odisha asserted that the sweet had originated in Odisha, where it is offered at the Puri Jagannath Temple in form of a variant known as Rasagola. In 2015, the West Bengal government applied for a Geographical Indications tag for the variant called “Banglar Rasogolla (Bengali Rasgulla), clarifying that the Bengal and Odisha variants were different in “both in colour, texture, taste, juice content and method of manufacturing. In 2017, when West Bengal received the GI status, the GI Registry clarified that the tag was only for “Banglar Rasogolla”, and should not be seen as a decision on the sweet’s origin.

Controversy or no controversy this authentic dish is the legacy of India. Its is d unbeatable sweet and loved by all.

This sweet traditionally consumed with no creativity but as cooking is an art now rosogulla can be found of various falvours, infacts there is a food-preneur who makes from than 50 kinds of rosogulla.

Now it is our turn to re-create the sweet dessert.

Now lets re-create the sweet


Cooking is an art and art is all about creativity and innovation, It was a time to unite to coking styles and traditions and re-create into hot sweet tooth.

Well Sweet was the food legacy of India, when French and Portuguese came in to India then the process of baking was introduced .

Now frankly speaking I didn’t knew who has introduced this dish but of such story is a chef one day left the Khoya (Milk Product) in a tandoor for pro-longed period, which was the starting point of this dish then few more creativity turned to made this amazing baked dessert.

Talking about my story, I ate this dish last week at a restaurant, I was so amazed that I cant stop myself to know more and try this dish.

Trust me the only world for the dessert is MMmmmmmmmmmmmmm……….. and you wont stop eating it more and more. The original fluffy chenna dumplings with a burnt flavour, creaminess of Khoya(India Milk Formation) and sweetness of concentrated milk and aromas of spices and water.

Baked Rasgulla Recipe:


  • Rasgulla or Rosogulla = 10-12:

You can buy from local sweet shop or even Haldirams Sweets are  good option. 

Click: Haldiram Online Shop


  • Khoya: 1 cup


Purchase fresh khoya online from Bigbasket Click:



  • Milkmaid : 1 cup/ 200 mld1e9129f-aaa8-4c14-8212-014f3a539ea2

Purchase Milkmaid online from Amazon Click: Amazon Buy







  • Full cream Milk : 1/2 cup
  • Green Cardamon : 2-3 (make a fine powder)
  • Rose Water : 3-5 drops
  • Pistachios / Almonds : 1 cup or as per garnishing

Purchase good quality dry nuts, Click: Amazon Buy

The Process:

  • Add Khoya, Milk and Milkmaid(condensed milk ) together to make a smooth batter/paste.
  • Now add the green cardamon powder
  • Now 3-5 drops of rose water.
  • Now take out the rasgulla/rosogulla and squeeze them all to remove the sugar syrup from the dumplings.
  • Now take a baking tray/pot and grease it with unsalted butter.
  • Now take each of the rasgulla and soak it once in the prepared batter and place them all in the baking tray/pot and then pour remaining batter over the rasgulla
  • Now garnish it with nuts


  • Pre-heat the microwave oven at 210 .C for 10 minutes
  • Now bake the dish for 8-10 mins and then set it for grill for 5 minutes
  • Serve it hot.


To sum up a traditional sweet was recreated to make a melt in mouth dessert which you cant stop asking twice, but be cautious the dessert is high on sugar.

Sooooo….. Travel More & Eat Healthy but listen………at times we must re-live as a kid as do what we we want and what ever we like…

One thought on “Baked Rasgulla : Re-creating a melt-in mouth dessert

Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s