Baked Rasgulla by @millsandbuns

45 min
Medium

4 servings

🥛

500 ml

Full Fat Milk

🥛

45 g

Milk Powder

🥫

50 g

Condensed Milk

🥛

30 g

Fresh Cream

Kesar

🫚

1 g

Cardamom

🍥

200 g

Rasgulla

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C (390°F).

  2. Step 2/11

    Pour 500 ml full-fat milk into the heavy-bottomed saucepan.

    full-fat milk
    🍲heavy-bottomed saucepan
    🫗measuring jug

  3. Step 3/11

    Whisk 45 g milk powder into the milk until no lumps remain.

    milk powder
    🍲heavy-bottomed saucepan
    🥄whisk

  4. Step 4/11

    Add 50 g sweetened condensed milk and 30 g fresh cream to the saucepan.

    sweetened condensed milk
    fresh cream
    🍲heavy-bottomed saucepan
    🥄spatula

  5. Step 5/11

    Add the saffron and ground cardamom, then stir the rabri mixture well.

    saffron
    ground cardamom
    🍲heavy-bottomed saucepan
    🥄spatula
    🥄measuring spoons

  6. Step 6/11

    Cook the mixture over medium-low heat for about 15 minutes, stirring frequently to prevent scorching.

    🍲heavy-bottomed saucepan
    🥄spatula

  7. Step 7/11

    Simmer the rabri for about 5 more minutes until thick enough to coat the spatula.

    🍲heavy-bottomed saucepan
    🥄spatula

  8. Step 8/11

    Arrange 200 g rasgulla in a single layer in the baking pan.

    rasgulla
    🍞baking pan

  9. Step 9/11

    Pour the warm rabri evenly over the rasgulla.

    🍲heavy-bottomed saucepan
    🍞baking pan
    🥄spatula

  10. Step 10/11

    Bake at 200°C (390°F) for 15 minutes until the top is golden.

    🍞baking pan

  11. Step 11/11

    Rest the baked rasgulla for 5 minutes before serving warm.

    🍞baking pan

Composition

Ingredients

Types

Dairy, Desserts

Ingredients

Full fat milk, Milk powder, Condensed milk, Fresh cream, Kesar, Cardamom, Rasgulla

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Egg-free, Nut-free

Calories

366 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 49g, Sugars: 45g, Fat: 14g, Saturated fat: 8.5g, Fiber: 0.2g

Nutritional Information

Minerals

Calcium: 290mg, Potassium: 370mg, Phosphorus: 230mg, Sodium: 145mg

Vitamins

Vitamin A: 185mcg, Vitamin B12: 1.1mcg, Vitamin D: 1.8mcg, Riboflavin: 0.42mg

Preparation

Time Information

Preparation

10 minutes

Cooking

35 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

heavy-bottomed saucepan, whisk, baking pan, measuring jug, measuring spoons, spatula

Appliances

stovetop, oven

Type

Type

Type Of Dish

Dessert, Baked dessert, Indian sweet

Occasions

Durga Puja, Diwali, Navratri, Festival, Celebration, Dessert course

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Indian, Bengali

Geographic

India, Bengal

Various

Aspect

Texture

Soft, Spongy, Creamy, Thick, Golden

Flavors

Sweet, Milky, Rich, Floral, Aromatic, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave dairy dessert in a warm environment), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat gently before serving if desired), freezer : 1 month (Freeze in an airtight freezer-safe container,Texture of rasgulla and rabri may change after thawing,Thaw overnight in the refrigerator)