It is very easy to make and tastes delicious. Today I am going to share one of these fusion sweets called Baked Rasogolla(We bong call Rasogolla ) or Rasgulla that is new version of traditional Rasogolla or Ras Malai
Who don't like and who don't make this one. Well this is not first time I am making this but before that I experiment with Chocolate Rasgulla in Brown Sugar Syrup and Rabdi Rasgulla but never gave you recipe of regular rasgulla
In this baked version, we are going to do the same, just we are going to make this in conventional oven instead of stove top and it also gives a burnt flavour to the dish, as we are going to brown the top of the dish
Once it turns light brown add dessicated coconut and fry till raw smell of coconut is gone. Rasgulla. Today's recipe is Dry Garlic Chutney which is easy to make and can be stored on the counter for a month
now fry both sides till they turn golden brown. this primarily includes, corn flour halwa, mysore pak, rava ladoo, motichoor ladoo, rasgulla recipe, rasmalai recipe, gulab jamun, kala jamun and bread gulab jamun recipe
Cook the appams on low flame, on both the sides till golden brown. Related RecipesPineapple kesari recipe – how to make pineapple rava kesari recipeAvalakki or aval ladoo (poha ladoo) recipe – Janmashtami/Krishna Jayanthi recipesVermicelli/Semiya kesari recipe – festival sweet recipeBadam halwa recipe – how to make badam or almond halwa recipeRasgulla recipe – how to make spongy homemade rasgulla recipe – Indian dessert recipesCoconut and rice kheer (thengai arisi payasam) recipeGulab Jamun recipe / how to make khoya gulab jamun recipeSweet pongal or Sakkarai pongal recipeAkki payasa or pal payasam (rice kheer) recipeKhoya peda sweet recipe – Easy to cook deepavali/diwali recipes
Stir fry the cashewnuts and raisins till golden brown in colour and set it aside. Mango kheer is a delicious dessert made with ripe mangoes and a simple and easy to make recipe too
First dry roast the cashewnuts, badam and pistachios, till they turn light golden brown in colour. This modak recipe is very simple and quick to make too, as it can be prepared in less than half an hour
but there are certain festivals that bring out a certain dormant something , that makes you want to break free for a day or two and simply soak in the joy and fun of festivals
In this recipe, I have used roasted thin seviyan/vermicelli for the pudding, plus I fried it again just to ensure even browning, which gives it a nice aroma, golden color and its signature taste
