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Best authentic Kolkata style baked rosogolla recipe
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5 from 1 vote

Best baked Rosogolla recipe

Prep Time 5 minutes
Cook Time 6 minutes

Ingredients

  • 14 rosogollas/rasgullas I used the canned variety available at any Indian grocery here
  • 1 cup mewa/khoya available at any Indian grocery
  • 14 oz 400 grams of sweetened condensed milk
  • 1/2 cup milk
  • 1/2 tsp cardamom powder
  • a few drops of rose water optional
  • a few strands of saffron optional
  • 1 tbsp slivered almonds

Instructions

  • squeeze out the sugar syrup. Do not worry, it will spring right back into shape once you release them.
  • Arrange them on a baking dish and set aside.
  • Heat a pan over medium heat and add mewa, milk, condensed milk, rose water and cardamom powder. Bring it to a boil and turn off heat.
  • Pour this kheer over the rosogollas, making sure to evenly cover them.
  • Sprinkle the saffron and almonds on top, and broil for 6 minutes, turning the pan half way into the process.
  • Serve hot or cold.