Poila Baishakh is known as a Noboborso or Bengali New Year, as it is the first day of Bengali Calender. This day is a very festive time for Bengalies. On this auspicious day everybody wear new dresses, wishes among friends and families. Guests are greeted snacks and sweets. And all bengalies being known for their love on food for the traditional preparation are the best attraction of this celebration. Wishing all my blogger friends and readers "Subho Noborsho" or Bengali Happy New Year..
Baked rasgullas are very delicious preparation. A new variation to the famous bengali dessert rasamalai. Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk flavored with cardamom powder. Rasgulla also known as Roshogolla, is regarded as the 'king of all Indian sweets'. Traditional sweets are usually prepared during festive occasions in our home. A special thanks to my blogger friend Arundhuti of My Saffron Kitchen who makes this wonderful baked rasgulla. It tastes best after refrigerating and serve chilled.
Ingredients :
Rasgulla - 10 pcs
Paneer - 200 gms
Condence milk - 4 tbsp
Nalen gur - 4 tbsp
Milk - 1 cup
Method :
Sending this to Recipe Junction's "Spotlight - Show Your Best Creation" event, Madhavi's "Festival Recipes for Ugadi/ Gudi Padwa / Yugadi" event, Pavani's "Kid's Delight-5 ingredients fix", Hasna's "Mother's Day Event- mummy Ka Magic" and Nivedhanam's "Authentic Indian Sweets" event
Baked rasgullas are very delicious preparation. A new variation to the famous bengali dessert rasamalai. Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk flavored with cardamom powder. Rasgulla also known as Roshogolla, is regarded as the 'king of all Indian sweets'. Traditional sweets are usually prepared during festive occasions in our home. A special thanks to my blogger friend Arundhuti of My Saffron Kitchen who makes this wonderful baked rasgulla. It tastes best after refrigerating and serve chilled.
Ingredients :
Rasgulla - 10 pcs
Paneer - 200 gms
Condence milk - 4 tbsp
Nalen gur - 4 tbsp
Milk - 1 cup
Method :
Preheat the oven on 200°C.
Drain the rasgulla from the can and squeeze to remove any extra syrup inside.You don't have to squeeze the life out of them, just get most of the syrup out so that our milk mixture can get in and soak up the ragullas nicely.
Blend milk, condensed milk, nolen gur and paneer, mix well.
Next take a baking dish (I used square), arrange drained rasgullas then spread the smooth paneer mixture. Make sure it is evenly spread especially at the center.
Bake it for 30 minutes until a pale brown color.
Serve & Njoy.............
Drain the rasgulla from the can and squeeze to remove any extra syrup inside.You don't have to squeeze the life out of them, just get most of the syrup out so that our milk mixture can get in and soak up the ragullas nicely.
Blend milk, condensed milk, nolen gur and paneer, mix well.
Next take a baking dish (I used square), arrange drained rasgullas then spread the smooth paneer mixture. Make sure it is evenly spread especially at the center.
Bake it for 30 minutes until a pale brown color.
Serve & Njoy.............
Sending this to Recipe Junction's "Spotlight - Show Your Best Creation" event, Madhavi's "Festival Recipes for Ugadi/ Gudi Padwa / Yugadi" event, Pavani's "Kid's Delight-5 ingredients fix", Hasna's "Mother's Day Event- mummy Ka Magic" and Nivedhanam's "Authentic Indian Sweets" event
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