Hello my dear friends and fellows!
Welcome back to my space Dish Of Delight once again. In my previous post I have shared the recipe for making soft Roshogolla. Today I am going to share our Kolkata special, the unique Baked Roshogolla recipe. I would suggest all my foodie friends to try this recipe at least once at your kitchen and I am sure you would love the taste of this sweet dish.
So let’s go through the recipe for making Baked Roshogolla.


Roshogolla 12 to 15 pieces
Milk 500 ml + 1/3 cup
Milk powder 1/3 cup
Cardamom powder ¼ tsp
Condensed milk 150 to 200 ml or as per taste
Chopped dry fruits (cashew and pistachios) for garnishing (optional)

Here 1 cup = 250 ml


• Make Roshogollas following the steps as I have shared in my previous post ‘Roshogolla’ or else you can also use readymade store bought rasgullas for this recipe
• Take the milk in a heavy bottomed pan and set it at medium high flames. Repeatedly stir and boil the milk until it is reduced to 1/2 of its original volume
• Now add the milk powder to 1/3 cup of milk and stir and mix well so that no lumps of the powder milk remains
• Now, add this milk mixture to the boiling milk, add the cardamom powder and mix well. Stir and boil the milk for 2 more minutes
• Then, add the condensed milk and mix well. Boil the milk for 1 more minute and then switch off the flames
• Now, take a baking tray preferably hard glass tray. Gently squeeze and place the Roshogollas in a single layer in the tray
• Add the prepared milk kheer over the Roshogollas. The milk should remain 1” below the edge of the tray
• Now, bake it in the microwave at 180 degrees for 6 to 10 minutes or until the upper surface of the kheer turns dark golden brown colour. Then, take it out from the oven let it cool down and rest for about ½ an hour.
• Now, garnish it with the chopped dry fruits and serve. Enjoy Baked Roshogolla with your family and friends.