Baked Rosogolla Recipe – Soft, Fluffy, and Delicious!
Rosogolla, the beloved Bengali sweet, is traditionally prepared by boiling soft dough balls in sugar syrup. But have you ever wondered how it would taste when baked? Welcome to our baked rosogolla recipe! These soft, fluffy, and delicately flavored treats are a modern twist on the classic. If you’re looking for an innovative way to enjoy rosogolla, this recipe is for you!
What Are Rosogollas?
Rosogollas are one of the most iconic sweets in Bengali cuisine. Made from chhena (cottage cheese), they are usually cooked in a sugar syrup, resulting in a melt-in-your-mouth texture. While the traditional recipe involves boiling the dough balls in syrup, baking them adds a whole new dimension to their flavor and texture.
Ingredients You’ll Need:
To make baked rosogollas, you will need:
- 2 cups of chhena (fresh homemade or store-bought)
- 1/4 cup of all-purpose flour (maida)
- 1/2 teaspoon of baking soda
- 1/4 cup of sugar (adjust according to sweetness preference)
- 1/2 teaspoon of cardamom powder
- 1 tablespoon of rose water (optional for extra fragrance)
- A pinch of salt
- Ghee (clarified butter) for greasing
Step-by-Step Guide to Making Baked Rosogollas
Prepare the Chhena
Start by preparing the chhena (cottage cheese). If you’re using store-bought chhena, make sure to squeeze out any excess Baked Rosogolla Recipe water. If making it at home, you can prepare it by boiling milk and curdling it with lemon juice or vinegar. Once you have the chhena, knead it well to make it smooth.
Making the Dough
In a mixing bowl, combine the chhena, all-purpose flour, baking soda, sugar, and cardamom powder. Knead the mixture until it forms a smooth dough. You should be able to roll it into small balls without it sticking to your hands. If the dough is too sticky, add a bit more flour.
Shaping the Rosogollas
Divide the dough into small portions and roll them into smooth balls. The size should be similar to a golf ball, as they will expand a little during baking.
Baking the Rosogollas
Preheat your oven to 350°F (175°C). Grease a baking tray with ghee and place the shaped rosogollas on it, leaving space between each one. Bake them for 15-20 minutes or until they turn a light golden brown.
Preparing the Syrup
While the rosogollas are baking, prepare the sugar syrup. In a pan, add 2 cups of water and 1/2 cup of sugar. Bring it to a boil, stirring occasionally, until the sugar dissolves completely. You can add a drop of rose water for fragrance at this stage.
Soaking the Baked Rosogollas
Once the rosogollas are baked, remove them from the oven and immediately place them into the warm sugar syrup. Let them soak for 20-30 minutes, allowing the syrup to penetrate the baked balls and make them soft.
Tips for Perfect Baked Rosogollas
- Use fresh chhena: Fresh homemade chhena works best for making rosogollas.
- Baking time: Keep an eye on the rosogollas while baking, as oven temperatures can vary.
- Sugar syrup: The sugar syrup should be warm when you add the baked rosogollas to ensure proper absorption.
Enjoy Your Baked Rosogollas!
Your baked rosogollas are now ready to be served! These treats are perfect for festive occasions, celebrations, or as a delightful after-dinner dessert. Serve them chilled or at room temperature for the best flavor.
FAQs
1. Can I use store-bought chhena for this recipe?
Yes, store-bought chhena works fine, but fresh homemade chhena will yield the best results.
2. How do I prevent the rosogollas from becoming hard after baking?
Make sure to soak them in warm sugar syrup for the right amount of time to keep them soft.
3. Can I add flavors to the sugar syrup?
Yes! You can add a little rose water, saffron, or cardamom to the syrup for extra flavor.
4. Can I make these rosogollas without sugar syrup?
While traditional rosogollas are soaked in sugar syrup, you can experiment with serving them with a different kind of sweetener or topping, like condensed milk.
