Low Calorie Baked Rasogullas


Ingredients For Baked Rasogullas Recipe

  1. Rasgullas purchased from the market: 8-10 nos
  2. Milk: 1 litre (prefer low fat milk for a healthier version of the dish)
  3. Nestle Milkmaid (condensed milk) – 3/4 of a can
    Cardamom powder – 1/2 tsp
  4. Kesar (few strands) dissloved in 1 tsp water
  5. 1 tsp cornflour dissolved in 2 tsp water (Tip: cornflour is always dissolved in the double the quantity of water)

Prepare Baked Rasogullas:

  • Soak the rasogullas in water for about 5 mins and then drain. This will help remove the sugar syrup from them.
  • Heat milk on low flame till it reduces to half.
  • Make a smooth paste of Milkmaid, cardamom powder and saffron strands. Add this paste to the reduced milk.
  • Arrange the drained rasogullas on a shallow rectangular baking dish.
  • Pour the mixture of milk-milkmaid on the rasogullas.
  • Bake in a pre- heated convection oven at 220 degrees for 15 to 20 minutes. The top should come out nicely browned.


You may also add a cup of cottage cheese/paneer to the milk-milkmaid mixture for added taste.

Cardamom powder can be added to the above mixture or sprinkled after you pour the mixture on rasogullas.


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