Baked Jaggery Rasgulla Recipe: A Sweet Ode to Orissa
Baked Jaggery Rasgulla is an easy yet delightful dessert hailing from the rich culinary traditions of Orissa. This heavenly treat combines the delicate softness of traditional rasgullas with the deep, aromatic sweetness of palm jaggery, all crowned with a sprinkle of saffron, brown sugar, and crunchy pistachios. The result is a luscious, spongy dessert with a subtle sweetness and a luxurious fragranceโperfect for anyone seeking a comforting and festive finish to their meal.
Letโs dive into this easy-to-follow recipe, which guarantees a dish thatโs both heartwarming and impressive!
Cuisine: Oriya | Course: Dessert | Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rasgulla | 10, cut in half horizontally |
| Paneer (Homemade Cottage Cheese) | 200 grams |
| Milk | 1 cup |
| Palm Jaggery | 4 tablespoons |
| Condensed Milk | 4 tablespoons |
| Saffron Strands | A few strands |
| Pistachios | For garnishing |
| Brown Sugar (Demerara Sugar) | 1 teaspoon, for sprinkling |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6
Instructions
-
Preheat the Oven:
Begin by preheating your oven to 200ยฐC (390ยฐF). This ensures that it reaches the optimal temperature for baking the rasgullas to perfection. -
Blend the Paneer Mixture:
In a blender or food processor, combine the homemade paneer, condensed milk, palm jaggery, and saffron strands. Blend until the mixture is smooth and creamy. The jaggery will impart a rich, natural sweetness to the mixture, while the saffron adds an aromatic, floral note. You can adjust the sweetness by adding more or less jaggery according to your personal preference. -
Arrange the Rasgullas in the Baking Dish:
In a shallow baking pan, carefully place the halved rasgullas, cut side up. Arrange them in a single layer, ensuring they are evenly spaced so that the mixture can coat each rasgulla properly. -
Pour the Paneer-Milk Mixture:
Pour the blended paneer mixture generously over the rasgullas. Let the liquid soak into the rasgullas, ensuring they are well-covered with the creamy, aromatic sauce. -
Add Brown Sugar and Pistachios:
Sprinkle a little brown sugar (demerara sugar) on top of each rasgulla for a delightful caramelized finish. Then, garnish with a few chopped pistachios for an added crunch and a burst of flavor. -
Bake:
Cover the baking pan with aluminum foil to keep the moisture locked in, and bake the rasgullas in the preheated oven for about 18 to 20 minutes. This will allow the rasgullas to soak up all the flavors while becoming slightly golden and tender. -
Cool and Serve:
Once baked, remove the rasgullas from the oven and let them cool for a few minutes. As they cool, the cheese will firm up, and the flavors will deepen, making each bite an indulgent treat. -
Serving Suggestions:
Serve the Baked Jaggery Rasgullas chilled, as a delightful dessert after a flavorful meal. This dessert pairs beautifully with a meal of Panchmel Dal, Beetroot Thoran, and Tawa Parathaโoffering a perfect balance of savory and sweet.
Additional Tips:
- Texture Adjustments: If you prefer a slightly denser texture for the rasgullas, you can press the paneer mixture a little more firmly into the rasgullas while arranging them in the baking dish.
- Saffron Substitute: If saffron is unavailable, you can use a pinch of cardamom powder for a fragrant, flavorful alternative.
- Sweetness Level: Palm jaggery offers a unique flavor that pairs wonderfully with the rasgullas. However, feel free to adjust the amount based on your preference for sweetness.
Conclusion:
Baked Jaggery Rasgulla is a perfect dessert to try if you want something slightly unconventional yet utterly delicious. It beautifully balances the traditional taste of rasgullas with the unique flavors of palm jaggery and saffron. Simple to make yet impressive in presentation, it is an ideal treat for any festive occasion or family gathering. Serve it cold for the best experience, and delight your loved ones with the rich and comforting flavors of Orissa!
