Baked Rasgulla Recipe – A Delightful Diwali Special Sweet
Welcome to Tulika’s Cooking, where we bring you the best recipes from around the world! Today, we are featuring a special Diwali sweet treat – Baked Rasgulla, a traditional Bengali delicacy that will surely add a touch of sweetness to your celebrations.
Ingredients:
– 1 liter of full-fat milk
– 1/4 cup lemon juice
– 1 cup sugar
– 4 cups water
– 1 teaspoon cardamom powder
– Saffron strands (optional)
– Chopped nuts for garnish (optional)
Recipe:
1. Begin by bringing the milk to a boil in a large pot. Once it reaches a boil, lower the heat and add the lemon juice gradually, stirring continuously until the milk curdles.
2. Once the milk has curdled, strain the mixture through a muslin cloth and rinse the chenna (curdled milk) under cold water to remove any trace of lemon juice.
3. Gather the ends of the muslin cloth and twist it to squeeze out excess water from the chenna. Hang the muslin cloth for 30 minutes to drain any remaining liquid.
4. Preheat the oven to 180°C (350°F) and prepare a baking dish by greasing it lightly.
5. Take the drained chenna in a large mixing bowl and knead it for about 10 minutes until it becomes smooth and soft.
6. Form the chenna into small balls and place them in the greased baking dish.
7. In a separate pot, bring the water to a boil and add the sugar, cardamom powder, and saffron. Stir until the sugar dissolves and the syrup thickens slightly.
8. Pour the sugar syrup over the chenna balls in the baking dish and bake in the preheated oven for 20-25 minutes until the rasgullas turn golden brown.
9. Once baked, remove the dish from the oven and allow it to cool. Garnish with chopped nuts if desired.
Enjoy these delectable Baked Rasgullas as a delightful Diwali treat or as a sweet addition to any celebration. We hope you give this recipe a try and share your experience with us. Happy cooking!