Sunday, 31 December 2017


It was a long standing wish to blog on baked roshogolla / rasgulla, ever since Kolkata started making it. Few of our friends are already back from there, I got my "patali gur".... date palm jaggery for the season, you know I do not allow the men to lament on not being able to have "shitkaleen pithe-puli" anymore, I do them as much as I can. I got my "panchphoron" packets too, I must say the "Bengali Panchphoron" and "Panchphutan" we get here are slightly different combination of spices. We can always prepare it in our kitchen though. Kolkata is already making Baked Roshogolla and Baked Bonde for a couple of years now, now I hear some renowned outlets are preparing Baked ChamCham too! I however find the store bought ones too sweet to my taste buds..... I am not a sweet lover by birth as of 'ilish' and 'mutton.' I was not allowed to eat sweets that I loved... the fried ones. Till date Roshogolla rules in my side of the family, the senior's side goes for variety. Our son grew up loving Roshogolla and Bonde, he was this small since when every evening he had to have two roshogolla / rasgulla. Its been quite for sometime that I am trying my hands on roshogolla / rasgulla at home, with reduced amount of sugar. This baked version of Roshogolla was done last week for the first time and it was successful.... why not share it during New Year celebration! The nation we stay and its neighbours are mango lovers just like this family.... so my version of baked roshogolla had to be modified further into BAKED ROSHOGOLLA WITH MANGO! By the way what your plans are for the New Year I do not know... if you are planning to eat and merry.... do keep my version of baked roshogolla / rasgulla in your dessert menu! This family is going for a week long vacation on the first day of 2018.... to to to.... a quaint place not too far ....... from the sea to the sea do we tread! I will try to capture some ecstatic moments with the nature and us.... the us moments is a question mark given my mens' severe dislike for it. The blog too needs some rest given all the rubbish things that goes on here! Once back, we can go ahead with some "poush shankranti pithepuli" shares .... reliving childhood!

This BAKED ROSHOGOLLA WITH MANGO recipe of mine is done with less sugar given my health condition.... also that we are now used to having less sugary dessert just like the people of the island do! I always feel if you are staying away from home elsewhere, you need to get along with its food and culture to some extent and be able to call it your second home. Take the example of me, I love eating rice with soya sauce and green chilli, loved that dessert of black glutinous rice served with a scoop of vanilla ice-cream in the husband's office party. I have not stopped loving 'bhaja bhuji.... bata buti' either, I can instantly say a hi to people with similar food habit given they consider the amount of grey matter in me! Both sides of our family are from "opar bangla" with different kind of cooking.... The maa-in-law with a literal high nose would serve a big "aar mach er lyaja" on my plate and at the same time would say amra oshob kochu-ghechu khaina.... That is exactly when I was unable to have a bit of that lucrative piece of "Aar."I used to take a bus way back from the work place  the next day to the parent's home to have a plate of piping hot rice with "kochupatai mora kanchki maacher bora"..... for such secret missions I always lied to the in-laws saying we have a staff meeting after school. Small gestures, few soft words make dumbos like me happy. Our parents indeed fed us everything in turns not going beyond limits! Anyway, for this particular Bengali dessert recipe of BAKED ROSHOGOLLA WITH MANGO, I have not followed anyone as such though I know there are as many as the Google search engine can gather, some of my blogger friends too have done it I know! However, the idea of adding fruits to it is drawn from Master Chef Sanjeev Kapoor and the idea of adding cornflour to the malai mix is drawn from the wonder woman, the Late Tarla Dalal. Why Mango of all fruits?... Well, the people of this island do not eat roshogolla but I wished for a roshogolla share today... Mango is always there at home, we love it and the people of the island too... let us sew them together! Why pomegranate?.... Topped with them, the BAKED ROSHOGOLLA WITH MANGO tasted better... that juicy crunch of it means! As for the rest, I firmly believe if you can prepare those 2-tier... 3-tier cakes, roshogolla / rasgulla is not a big deal either! Come let us do it following few stepwise pictures I could manage.... If you are bored with my "ekgheye" pictures with no variations, you are right! I need to buy some new props.... but who will help me with the ideas on decor and photography skills which I am poor at?.... Enjoy the food instead and recreate them in your kitchen.... my gift from you...

Roughly Inspired by....
Master Chefs Sanjeev Kapoor & the Late Tarla Dalal

INGREDIENTS : [for the rasgulla]
Milk : 1lt
Semolina : 1/3tsp
Lemon Juice : 1/4small cup
Sugar : 1small cup 
Water : 2 coffee mug
A soft cotton white piece of cloth
A strainer and a wide mouthed bowl

INGREDIENTS : [for the milk malai]
Milk : 11/2big coffee mug
Condensed Milk : 2tbsp
Sugar : 1tbsp
Corn Flour : 1tbsp
Kewra Essence : 2-3 drops

The Roshogollas.... We get 10 medium sized from 1lt milk
The Milk Malai
Cubed Mango from 1 standard size
Pomegranate Kernels to top
Aluminium foil bowl or any bake proof bowl


Let us prepare the milk malai first so that it gets ample time to cool.

Take 11/2 coffee mug of  milk in a deep bottomed vessel and bring to boil.

Let it boil for 7-8 minutes, add the sugar and condensed milk now. Stir and let boil for another 4 -5 minutes stirring in between.

Dissolve the cornflour in 2 tbsp milk and add to the boiling milk. Mix well thoroughly.

Boil for another 1 minute and switch off. Add the kewra essence now, stir and let cool.

For the roshogollas, we will take 1lt milk in a vessel and let boil. Once it comes to boil, we will add the lemon juice. As the milk curdles, switch off gas immediately. Cover and let cool.

Place the clean piece of cloth on top of a strainer and place it on the bowl. Pass the paneer through it. The whey will be deposited in the bowl which you can use in curries, making dough or preparing another batch of paneer as I have seen my mother doing.

Tie the piece of cloth tight to the kitchen tap. Let all the excess water drain. I will suggest 5-6 hours time for it! Best if you prepare the chana at night and hang overnight! Once done, take down and untie the piece of cloth, the paneer looks like below.

Take it in a plate and mash... keep kneading for 10-12 minutes, add the semolina and knead for another 10 minutes. We are ready to prepare the balls which Cristine does for me.

We are simultaneously boiling the small cup of sugar and water alongside. The ratio of sugar and water is different here, why should we use more sugar if we are baking it with malai.

Once the sugar syrup has boiled for 5-6 minutes, gently drop the chana balls to it. Cover immediately. Let boil at medium heat for about 20 minutes before you uncover.

They are done by now.

Take a bake proof bowl and arrange the rasgullas and mango pieces on it.

Pour the milk malai atop. It is now ready to be baked.

Preheat oven to 180*C. Place the bowl atop the low rack provided with a convection mode microwave.

Bake at 180*C for 15-17 minutes or till it is brown atop and we are done.

Serve with some pomegranate kernels atop and enjoy the heavenly Bengali dessert with your loved ones!


  1. Honestly Soma, I didn't know there's a baked version of roshogolla. I love it. This is by far, one of my fav, though moderately. Mango does elevate it further.