If there’s one thing Aruna Vijay has consistently done since her MasterChef India days, it’s gently elevating our ordinary eating experiences, without needing too much. Her recipes rarely demand rare tools or elaborate prep. Instead, they lean into familiarity and then nudge them into something smarter (and this time, sweeter). Her baked rasgulla recipe, recently shared on Instagram, does exactly that.
A Baked Rasgulla Recipe: Winter Delight
It starts with a tin of rasgullas most of us have bought at some point and ends with a warm, oven-baked dessert that feels closer to a milk pudding than a syrupy sweet.
Aruna doesn’t try to reinvent the rasgulla; she simply changes how it’s treated. By squeezing out the sugar syrup and soaking the balls briefly in warm water, she strips away excess sweetness.
That single step changes everything, it allows the rasgullas to absorb flavour rather than fight it. The milk base, thickened with milk powder and condensed milk, carries saffron and cardamom gently, without overpowering the dish.
Once baked, the texture settles somewhere between a baked custard and a rasmalai-inspired pudding, making it especially suited for colder evenings when chilled desserts feel out of place.
Also Read: CT Exclusive: I Tried The Viral Rasgulla Cappuccino, And It’s Not As Bad As It Sounds!
How To Make Baked Rasgulla Recipe?
Ingredients:
For the rasgullas
- 1 tin of store-bought rasgullas
- Warm water, for soaking
For the milk mixture
- 1 cup full-cream milk
- ¼ cup milk powder
- 1 tablespoon condensed milk (adjust depending on sweetness preference)
- A few strands of saffron (kesar)
- 1 teaspoon cardamom (elaichi) powder
For garnish
- Slivered almonds
- Chopped pistachios
Method:
- Remove the rasgullas from their syrup and gently press out excess liquid.
- Soak them in warm water for about 10 minutes; squeeze lightly once more and keep aside.
- Heat milk in a pan and bring it to a gentle boil.
- Add milk powder and condensed milk, stirring continuously until smooth.
- Mix in saffron strands and cardamom powder; cook until the mixture thickens slightly but remains pourable.
- Arrange the rasgullas evenly in a baking dish.
- Pour the warm milk mixture over them, tapping the dish to help it settle evenly.
- Finish with almonds and pistachios.
- Bake at 180°C for 20-25 minutes, until the surface turns lightly golden.
Can You Make Other Desserts With Leftover Milk?
- Kulfi Moulds: Freeze the milk with nuts for quick, no-churn kulfi.
- Milk Bread Pudding: Pour over toasted bread slices and bake until set.
- Quick Rabri: Reduce further on low heat and serve with fresh fruits or malpua.
Also Read: 8 Winter Sweets With Hidden Protein Benefits
This baked rasgulla succeeds because it respects balance. The sweetness is controlled, the milk base is rich but not heavy, and the baking transforms the texture without drying it out. It’s the kind of recipe that feels special and gooey, satisfying but not too heavy. It is easy enough for a weekday and polished enough for guests. And that, more than anything, explains why Aruna Vijay’s cooking continues to resonate: it meets people exactly where they are, then quietly upgrades the experience.
Cover Image Courtesy: aruna_vijay_masterchef/instagram
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