Nalen Gurer Baked Roshogolla Or Baked Rasgulla With Date Palm Jaggery Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a baking dish.
• STEP 2.In a saucepan, heat the date palm jaggery with water until it melts and forms a syrup.
• STEP 3.Add the rasgullas to the syrup and let them soak for 10 minutes.
• STEP 4.Transfer the rasgullas along with the syrup to the greased baking dish.
• STEP 5.Bake for 15-20 minutes until the rasgullas are golden and the syrup thickens.
• STEP 6.Remove from the oven and let it cool before serving.
• STEP 7.Serve the Nalen Gurer Baked Roshogolla chilled or at room temperature.
• STEP 8.Garnish with chopped nuts or grated coconut, if desired.

Cooking Tips

• Make sure to use fresh and soft rasgullas for the best results.
• If you don't have date palm jaggery, you can substitute it with regular jaggery or brown sugar.
• You can adjust the sweetness of the syrup according to your preference by adding more or less jaggery.
• For added flavor, you can infuse the syrup with cardamom pods or rose water.
• Leftover baked roshogolla can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Store the Nalen Gurer Baked Roshogolla in an airtight container in the refrigerator.
• Serve the dessert chilled or at room temperature.
• Garnish with chopped nuts or grated coconut before serving, if desired.