Baked Rosogolla

Ingredients:

• 3 ltr Milk(cow or buffalo, full milk) (2ltr for rosogolla, 1ltr for baking)

• 250 Grams Khova/Mawa

• 1 cup hung curd (Use curd to get good amount of chhena with softness. Using lemon or vinegar will make the chhena sour in taste, hence using cold water to clear the sourness will make the chhena hard and subsequently poor quality of rosogolla.)

• 5 cups of water

• 1.5 cups of sugar

• 1 tbsp Rosewater

• 8 green cardamom

• 1 tbsp Flour

• 1 tsp baking powder

• 1 tsp Ghee(optional)

Method:

Step #1

Making the Chhena:

• Boil 2 ltrs of milk, switch off the gas.

• Mix the curd slowly, stir the milk. Chhena and water will be separated.

• Strain the whey and collect the chhena in the plain cotton cloth

• Tie the chenna with the cloth on a tap and let the whey drain completely for around 45 - 60 minutes. Don't try to squeeze water from chhena, it will make the chenna hard.

Now take the chhena on a flat plate and add the below ingredients:

• Sugar : 1/2 tsp

• flour : 1 tbsp

• Baking powder: 1 tsp

• Ghee: 1 tsp (optional)

Now mix the chhena slowly, for 5 minutes, don't press hard while mixing against the plate surface. Make a soft dough. Now make small balls for rosogolla carefully, so that no cracks are developed on surface.

Step #2

Making the sugar syrup:

• 5 cups of water

• 1.5 cups of sugar

• 1 tbsp Rosewater

• 4 green cardamom

Method

• Let the sugar be boiled for 3 to 4 minutes with high flame.

• Add the rosewater and 4 green cardamom (break the cardamom).

• Drop the rosogolla balls slowly in sugar syrup in one go.

• Now cover it and boil it for 15 minutes with high flame and don't open it in between.

• After 15 minutes open the cover, move the balls lightly and again cover it and boil it for 20 minutes with medium flame.

• You will notice that colour of rosogolla bit changed to light brownish. Also you can check the readiness of rosogolla by dropping one in a glass of water, it is ready if sinks.

• Turn off the gas, ROSOGOLLA is ready to serve, you can serve it hot, or cool it for 3-4 hours and serve.

Step # 3

Baked rosogolla

• 12 nos Rasogolla

• 1 ltr Milk

• 250 Grams Khova/Mawa

• 4 green cardamom (dusted)

Method

• Boil the milk and add the khova.

• Stir the milk, so the khova and milk will mix properly.

• After 15 mins or so the milk will become half add the cardamom dust and stir.

• Turn off the gas.

• Put all rosgolla in a baked dish. Pour the Milk Mix such a way that top of the rosgolla’s are visible.

• On a preheated oven at 180 C bake it for 20 mins. If needed use the grill mode for 5 mins to get that brown/burn texture on top.

• Baked Rosogolla is ready to serve, you can serve it hot, or cool it for 3-4 hours and serve.