Thursday, December 10, 2015

Baked Rashogolla/Rasgullas

Kolkata trips are always hectic, travel and foodie trips, a real stress buster. Though this time the visit was too short, only for 4 days, still we managed to have some delicacies. As this was a festival time, and mostly covered by Pujas, so the percentage of Bhog (puja offerings) from different temples and sweets were top in the list. Both of us miss such kind of Bhog as well.  See this Kali puja offering from Lake Kalibari is really tempting. Isn’t it?

Bhog from Lake Kali bari

Next is the sweet tales.  Now, that Balaram Mullick and Son’s have an outlet nearby our place, so my boudi (brother’s wife) was keen on making us taste almost all their delicacies. I really do not care about weight gain when I am at this City of Joy. Thus, in 4 days we have tasted almost all the signature dishes of Balaram Mullick, ranging from baked mihidana (a type of sweet made up with besan mixed or gram flour, ghee and water), Baked doi (sweet curd), Baked Sandesh, Choclate stuffed Sandesh, Baked Rashogolla and what not. Among all these I loved Baked Rashogolla and Baked Doi. O they were just heavenly. This one is from BMS.

Baked Rashogolla: Balaram Mullick and Son's

Back in Pune, I was craving for those sweets and believe me I went to that extent to enquire for their franchise in Pune. But no, they didn’t answer. After a 15 days break, it was little hectic to settle down. So I rarely got time for any experiments. But in the back of my mind baked Rashogollas were very much present.  This Tuesday was my sis-in-law’s birthday and she will be moving for long term to Boston, next weekend. We planned to celebrate her birthday. And that was when I thought of making these baked Rashogollas for her birthday (dear sis is usually part of all my experiments). According to the plan I made the Rashogollas a day before and baked them on Tuesday afternoon after returning back from work.

The entire process took 1-1.15 minutes. The attempt was successful. Everyone liked it and both my daughter and my husband said that it is as delicious as the original. Hmmm….loved both the sweet and the compliments.

Here comes the recipe. I will not give the recipe of the Rashogollas as it is already there in my blog. I will only give the process of baking.




Ingredients

Rashogollas 20 pieces (you can use tinned or the readymade ones as well)Condensed milk 1 can1 litter full cream milkHalf cup waterCardamom drop(2-3 drops)

Process for making the milk sauce:

Take a thick bottom pan and boil the milk to reduce it to half.Add the condensed milk to it and stir to avoid burning from bottom.At this point add little water.When it is thick remove from heat.Allow this to cool.
Remember after the sauce cools down it will become a little thicker. So remove it from heat before it reaches to your desired thickness.

Baking Process:

Squeeze the sugar syrap from the rashogollas and dip them into the milk sauce. Place them in the baking bowl.The rashogollas should be fully covered in sauce. You can pour the extra sauce from the top.Add 2-3 drops of cardamomPreheat the oven and bake the Rashogollas on the top rack. When you find the top layer brownish, the process is complete. I baked in 250 degree for 30 minutes. Let them cool down and then serve.