Friday, January 4, 2013

Baked Rosogolla..

Rosogolla is  one of the most popular sweet from Bengal, India. The white soft cheese dumpling soaked in sugar syrup is famous world wide. Now-a-days rosogollas are getting various ingenious makeover from the famous sweet makers of Kolkata, be it chocolate flavored rosogolla, the choco-golla; or rosogollas baked in rich creamy milk, the baked rosogolla.

Lately, I have been hearing so much about the baked rosogolla that I decided to find more information about it and its origin. What I could find was only a mention of the famous sweet maker Balaram Mullick of Bhawanipore, Kolkata who probably prepared it and made it popular.

Since I never tasted it before and there being no authentic recipe available, I decided to experiment and do it my way. A new year party with some of my friends at Austin gave me a good excuse to try my hand at preparing "baked rosogolla". It is mildly sweet and thus makes it acceptable to people who do not like the strong sweetness of rosogolla.

I used canned rosogollas to make this dessert. That makes the job easier. You can also use home made rosogollas, if you have enough time and patience. Canned or home made the baked rosogolla is always a winner. The soft cheese dumplings on a creamy thick milk, baked to give a caramelized flavor is indeed a pleasure for your taste buds.

Things needed to make baked rosogolla:

  • Rosogolla: 20 pieces
  • Whole milk: 1.2 ltr
  • Corn starch: 2 tbsp
  • Sugar: 1/2 cup-3/4 cup
  • Water
  • Saffron: few strands
  • Green cardamom (crushed): 3
  • Pistachio (blanched and chopped): 2 tbsp
  • Almonds (blanched and chopped): 2 tbsp

Steps of making baked rosogolla:

1. Squeeze out all the syrup from the rosogollas.

2. Soak the rosogolla in water for 15 min. Make sure there is enough water to cover all the rosogollas. Squeeze the rosogolla and soak them again in water and repeat. I will suggest to repeat the process twice to keep a little sweetness in the rosogollas. To remove all the sweetness from the rosogollas you need to repeat the process for at least 4 to 5 times.

3. Take 1/4 cup lukewarm milk in a cup and soak the saffron strands on it. Cover and keep aside.

4. Take 1 ltr milk in a heavy bottom pan.  Keep stirring the milk, so it does not stick to the bottom of the pan. Let it reduce to half. Add sugar and crushed green cardamom, mix well. The amount of sugar depends on how sweet you want the dish to be. You can use any commercial sugar substitute instead of sugar. Add the saffron soaked milk and mix.

5. Dissolve the corn starch in some cold milk. Add the corn starch to the reduced milk and keep stirring. It should  have a thick custard-like consistency. Switch off the heat and let it cool down. As it cools down, the milk will thicken further.

6. Preheat the oven to 400F/200C. Take a oven safe bowl and put a layer of the reduced milk. Next arrange the rosogollas. Sprinkle some chopped dry fruits. Add a layer of reduced milk on top.

7. Put the bowl in the oven (top rack) for 15-20 min or till the top layer takes a red-brown color.

8. Let it cool down. Serve cold.

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!


  1. Fatafati byapar toh! Even I have never tasted baked rosogolla but have heard about it a lot. Thanks for sharing the detailed recipe......will have to try it once for sure! :) :)
    Santanu da

    1. Thank you...please try it, I'm sure you will love it.

  2. opekkha korechilam recipe tar janyo. amader micro te preheat option nei. tahole koto power e kotokkhon rakhbo? janas.


    1. Anurupa, First I must confess, I'm not very confident about microwave ovens. I hardly use that. But I think high power e 6-7min rekhe dekhte hobe opore red-brown color ta eseche naki..color ta ese jaoa manei it is done. But make sure je container ta use kora hochhe seta te opore khanik ta jayga fanka ache, I mean rosogolla aar reduced milk diye ekdom bhore na jay, spill korbe na hole. Hope this will help you.

  3. amaro ektai proshno..jader microwave e convection mode nei..shudhu grill achhe...tara kibhabe eta banabe?

    1. Grill thakle kono somosya nei. Grill mode on kore oven ready kore nite hobe, then bake till the top layer gets some red-brown spots.

  4. Thanks for the recepie..I'll try it soon..just a couple of questions..Can I add nolen gur to the reduced milk instead of saffron strands if i want the flavour of nolen gur?How will it turn out to be?and also when shall I add the nolen gur...after we add the constarch to the milk and the milk gets custard like consistency?

    1. Reshma it will be a great idea to add nolen gur instead of saffron. Just add it before adding the cornstarch. Make sure the milk is thick enough before adding the gur, so it does not cuddle. Let me know it comes out.

  5. Hi chitrangada,

    Eto si=undor sundor pot gulo kotha theke kinechis re ?
    Tor to different colour er roeche dekhlam
    grem , yellow , black etc

  6. whole milk na use kore sudhu evaporated milk diye korle hobe ki?se khetre kotokhon fotanor pore corn starch add korbo?kalkei banabo eta..

  7. I so love you awesome hoyechhilo!!