Baked Jaggery Rasgulla Recipe
Baked Jaggery Rasgulla Recipe - Sweet Recipes (Indian Mithai / Indian Dessert) (Indian)
40 minIndian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Egg Free
Steps
- 1To begin making Baked Jaggery Rasgulla, firstly preheat the oven to 200 degree C.
- 2Blend the paneer, condensed milk, jaggery and saffron till it becomes really smooth. Make sure that you adjust the sweetness according to your taste.
- 3In a shallow baking pan arrange the rasgullas and pour the paneer-milk mixture over it.
- 4Sprinkle a little brown sugar over each rasgullas and add the pistachios. Cover it with aluminium foil and let it bake for about 18-20 minutes.
- 5After 18-20 minutes, Take it out from the oven and let it cool for a few minutes.
- 6Serve Baked Jaggery Rasgulla as a dessert after your delicious meal of Panchmel Dal, Beetroot Thoran and Tawa Paratha.
Nutrition
- Calories
- 239kcal
- Protein
- 11g
- Carbs
- 23g
- Fat
- 11g
- Fiber
- 0g
- Sugar
- 24g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does baked jaggery rasgulla recipe take to make?
About 40 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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