Baked Rosogolla Is an Authenticate Recipe of Bengali Tradition

Rosogolla, the spongy, syrup-dripped Bengali sweet, needs no introduction. But what if we told you there's a way to enjoy its soft, melt-in-your-mouth texture with a delightful caramelized crunch? Enter Baked Rosogolla, a dessert innovation that takes the classic to a whole new level.

This recipe offers a unique spin on the beloved treat, infusing it with a warm, golden hue and a subtle smokiness from the oven. The result is a textural and flavor explosion, perfect for satisfying your sweet tooth with a contemporary flair. So, let's embark on this delicious journey!

Ingredients:

• For the Rosogolla:
  • 1 cup chhena (cottage cheese)
  • 1/4 cup sugar
  • 1/4 cup semolina
  • 1/4 tsp baking powder
  • 1/4 tsp cardamom powder
  • Water as needed
• For the Sugar Syrup:
  • 2 cups sugar
  • 2 cups water
  • 1/4 tsp cardamom pods
• For the Baking:
• 10-12 store-bought or homemade Rosogolla
• 1/2 cup evaporated milk
• 1/4 cup condensed milk
• 1/4 cup khoya (milk solids)
• A pinch of saffron (optional)
• Chopped nuts and rose petals for garnish (optional)

Instructions:

1. Prepare the Rosogolla (if making from scratch):
   • Mash the chhena until smooth. Mix in sugar, semolina, baking powder, and cardamom powder.
   • Knead the dough, adding water as needed, until it becomes soft and pliable.
   • Roll the dough into small balls and set them aside.
   • Bring a large pot of water to a boil. Gently drop the Rosogolla balls into the boiling water and cook for 10-12 minutes.
   • Remove the Rosogolla with a slotted spoon and transfer them to a bowl of cold water.
2. Prepare the Sugar Syrup:
   • Combine sugar, water, and cardamom pods in a saucepan.
   • Bring to a boil and simmer for 10-15 minutes until the syrup thickens slightly.
   • Remove the cardamom pods and allow the syrup to cool.
3. Assemble and Bake:
• Preheat oven to 200°C (400°F).
• Gently squeeze excess syrup from the Rosogolla and arrange them in a baking dish.
• In a saucepan, heat evaporated milk, condensed milk, and khoya over medium heat, stirring constantly, until a thick mixture forms.
• Add saffron (if using) and pour the mixture over the Rosogolla, ensuring they are coated evenly.
• Bake for 15-20 minutes, or until the tops are golden brown and slightly caramelized.
• Remove from the oven and let cool slightly.
• Garnish with chopped nuts and rose petals before serving.