Baked Roshogolla

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.


Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. Roshogolla or Rasgulla, by whichever name you may call, is one of the favourite sweet dish for many people. In my early post, I have already shared the recipe for making Gurer Roshogolla i.e roshogolla in gur syrup. Today I am sharing the recipe for making roshogolla in sugar syrup.

So lets start with the recipe for making Roshogolla in sugar syrup.


Full cream milk 1.5 litres

Cooking vinegar/ curd, as per need

Corn flour 1 and ½ tsp

Sugar 1 and ½ cup

Crushed cardamom 3 or 4 (optional)

Here, 1 cup = 250 ml


  • Pour milk into a deep bottomed cooking vessel and place it at medium high flames. Stir at intervals and bring it to a boil
  • Once milk starts boiling, switch off the flames and let it cool down a little, but not cold
  • If you are using vinegar, dilute the vinegar by 1:1 ratio with water. Now, add the vinegar or curd to the milk little by little and keep on stirring until milk curdles to form chhena
  • Now strain out the chhena in a clean piece of cloth and keep it hanged for an hour or two. Do not squeeze out the extra water from the chhena or else it will yield hard roshogolla
  • After this, take out the chhena on a flat surface and knead it for 7 to 8 minutes
  • Then add the corn flour and again knead it for 1 or 2 minutes until a smooth texture dough is reached
  • Now take the sugar into a wide mouthed cooking vessel, add 3 and ½ cups of water and place it at high flames. Stir and mix well until the sugar completely dissolves, and bring the water to a boil
  • By the time the water starts boiling, divide the dough into smaller parts of equal size of your choice and roll these between your palms to make chhena balls. While choosing the size of the ball, just remember that it will double its size after getting cooked. There should not be any crack on the chhena balls or else these will break while cooking.
  • Now, once the water starts boiling, drop in the chhena balls into it on by one, but do not stir
  • Cover and cook at maximum flames for 10 minutes
  • After 10 minutes, slightly stir the roshogollas, add the crushed cardamom and again cover and cook at medium flames for 15 to 20 minutes
  • Now, take one roshogolla and drop it into a glass half filled with water. If the roshogolla sinks in the water then your roshogolla is done. Put the roshogolla back into the syrup
  • Switch off the flames and let it cool down
  • Enjoy homemade soft roshogollas with your family and friends.

*I did not use lemon juice to make chhena, as it will require to wash the chhena with water. This in turn will harden the chhena and it will not yield soft roshogollas.

Roshomalai (rasmalai)

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today I am sharing the recipe of a popular Indian dessert called Rasmalai or Roshomalai as we call it in Bengali. The main ingredient of this recipe is milk. This is basically rasgulla in thickened milk instead of syrup. However, the procedure followed by people to prepare this dessert may vary slightly.

So, today I will share my recipe of making Roshomalai. I would suggest you to follow my recipe for once and I am sure you will love its taste. Do comment about your experience in the comment section.

Now lets quickly go through the detailed recipe for making Roshomalai.


For making rasgulla:

Chhena from 1.5 lt milk

All purpose flour/Maida 1.5 tsp or as required

Sugar 1 cup

Water 4 cup

For making malai:

Milk 1 lt

Condensed Milk ½ cup

Saffron strands 12 to 15


  • Take the chhena in a flat bottom plate and knead it. Add maida little by little while kneading the chhena. Keep kneading until you get a very fine texture of the chhena.
  •  Now divide the chhena dough into small portions.
  • Take one of these portions at a time and give it the shape of a Peda. This way shape all the portions and keep ready
  • Now take the sugar in a deep bottom vessel and add the water into it. Place the vessel at high flame and keep stirring until all the sugar gets dissolved and the syrup starts boiling
  • Once the syrup starts boiling, gently add the chhena portions one by one into the syrup
  • Cover and cook the rasgullas for about 12 to 15 minutes. By this time the rasgullas will become double of its original size.
  • Now take out the rasgullas from the syrup and keep aside
  • Take the milk in a heavy bottom vessel and place the vessel at high flame.
  • Once the milk starts boiling take out about 4 tbsp of milk in a bowl. Add the saffron strands to the bowl of milk after it has cooled down a little
  • Keep on boiling the rest of the milk with occasional stirring.
  • Once the milk has reduced to, a little less than ½ of its original volume, add the condensed milk and stir and mix well.
  • Keep on boiling the milk for another 5 minutes at medium flames and then add the saffron infused milk into it. Give it a good stir and then switch off the flames. Let the milk cool down until warm
  • Now take the rasgullas in a serving bowl or plate and add the warm milk to it.
  • You can top it with some chopped dry fruits of your choice. My family like to take it without nuts so I did not add them.
  • Rasmalai is ready to be served. Enjoy delicious rasmalai with your falimy and guests.
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Fruit parfait

Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again!
Fruit Parfait is a healthy dessert where you can enjoy the goodness of fruits along with curd.
To make this dessert you can include any fruit of your choice. I have used few seasonal fruits of my choice. You can also add on a scoop of ice cream to enhance its taste.
So, let’s take a look at the recipe for making Fruit Parfait


Curd 1 cup
Honey 1/4th cup or as per taste
Fruits as per your choice ( I’ve used banana, mango, pomegranate and apple), chopped to small pieces
Walnut chopped 2 tbsp
Cashews chopped 2 tbsp
Melon seeds 2 tbsp
Oats 2 tbsp

You can also use almonds, pistachios or any nuts of your choice


• Take the curd in a mixing bowl, add honey as per your taste and mix well. Refrigerate this curd mixture for minimum 1 hour
• In another mixing bowl, take the chopped nuts, melon seeds, oats, about 2 tsp honey and mix well
• Microwave this mixture for 2 minutes. Mix one more time and microwave for 1 more minute.
• Take a beer mug or coffee mug, pour a little, chilled curd mixture to make the first layer, followed by a layer of nuts mixture and then a layer of fruit mixture.
• Repeat this sequence twice or thrice as per the size of the glass. The top most layer should be of fruits.
• Top it with a little more honey. You can also top it with a scoop of ice cream of your favourite flavour and enjoy.
• Fruit parfait is ready to be served. Enjoy it with your family.

Chhena poda

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Chhena Poda is a popular dessert of Odisha. It is basically a cake made of chhena. To make this chhena cake, baking is done for a comparatively longer period of time than baking a simple cake, until the sides of the cake turns dark brown to give a burnt look. This delicious dessert has a very simple recipe and requires just few ingredients.
This recipe for Chhena Poda was requested by my dear fellow blogger Krishna. Krishna have shared some beautiful articles on spirituality through her blog. I would suggest you to visit her space to enjoy some beautiful articles.
So, let’s quickly take a look at the recipe for making Chhena Poda.


Milk 1.5 liters
Semolina/rava/sooji 3 tbsp
Cashew nuts chopped 3 – 4 tbsp ( you can also use almonds and raisins as per your choice)
Juice of 1 and ½ lemon
Sugar as per taste
Ghee 1 tbsp + a little bit for brushing the cake tin

Chheda Poda


• Take milk in a deep vessel and bring it to a boil at medium high flames
• Once milk starts boiling, reduce the flames to low and add the lemon juice little by little with stirring
• Keep on doing this until the milk coagulated to form chhena
• Now strain out the milk solids from its liquid. Keep ½ a cup of this liquid separately for later use in this recipe before discarding the rest. Do not let the chhena cool down.
• Do not squeeze out the excess liquid from the chhena or keep it hanged to separate out excess moisture from it. In this recipe the chhena should retain some moisture into itself
• Now take the hot chhena into a mixing bowl, add sugar, semolina and roughly mix with the help of a spoon
• Add ghee and mix with the help of your hands to get an even texture of the chhena mixture without any lumps
• Add the milk separated liquid little by little and keep on mixing with your hands. Keep on mixing this liquid until the final consistency of the batter resembles to that of a cup cake batter.
• Add chopped nuts and mix well.
• Spread some salt or sand into a heavy bottomed cooking vessel and place it on medium flames. Cover and pre heat it for about 5 to 7 minutes
• Brush a little ghee on a cake tray, place a parchment paper on it and again brush a little more ghee on it
• Pour the chhena mixture into the cake tray and press lightly on its surface to get it evenly spread
• Now, once the vessel is pre heated, place a steel lid or small stand, whichever available, into the vessel
• Place the cake tray on the stand and cover the vessel. Bake it for 45 to 50 minutes at low flames or until you see the edges of the cake becomes dark brown in colour
• Move the cake tin from heat and let it cool down completely
• Transfer chhena Poda to a plate and cut it into pieces of desired shape and serve.