Our Favourite Bengali Sweet With A Twist – Baked Rosogolla
Growing up in a Bengali household gets you accustomed to two things: a daily dose of fish and a daily dose of sweet! Saying this by personal experience, no one beats us when it comes to sweets. Right from the delectable mishti doi to the sinful sitabhog, our sweets are craved in every part of the country.
But I don't think it will be wrong if I state that the classic rosogolla wins hands down! Is there anything better than chomping into a spongy, white milk dessert that oozes out sugary syrup with every bite? Yes, there is! And we call it the baked rosogolla! If you haven't tried the twisted version of this classic sweet, don't worry. Here is the easiest recipe to have your own share of baked rosogollas at home. Let's begin baking this heavenly delight.
8 pieces of rosogollas
1 cup paneer
½ cup milk
2 tbsp sweetened condensed milk (Milkmaid or Mithai Mate)
1 spoon corn flour, dissolved in 2 spoons of water
Few strands of saffron
A pinch of cinnamon (dalchini) powder
Let's Begin Baking The Rosogollas!
Cut the rosogollas into half, soak them in water for a minute, squeeze them and discard the water. Repeat this step a few more times until the rosogollas contain no amount of sugar syrup.
Mix the paneer, milk, sweetened condensed milk, corn flour mixture, saffron and cinnamon powder. Blend this mixture so that it forms a smooth and thick consistency.
Arrange the rosogollas in a baking tray and pour the paneer and milk mixture in an even layer over them. Bake it in a pre-heated oven at 150 degree Celsius for about 5 minutes. Devour your baked rosogollas hot!
Next time guests come over for dinner, surprise them by bringing in a tray of sinful-looking baked rosogollas than the same, old tin of normal rosogollas.