Sunday, October 05, 2014

Baked Rosogollas

Broiled Rogollas
Baked rosogollas are a relatively recent phenomenon in the Bengali sweet shops or misti dokan of Kolkata (formerly Calcutta). I started with the rosogolla payesh recipe recently posted and placed one serving under the broiler until the tops caramelized. 

Since Hubby enjoyed this small transformation thoroughly, I decided to bake the remaining payesh at 350F degrees and sprinkled some saffron over top. Either way, finishing off this sweet dish in the oven imparts a caramelized & smoky flavour to these delectable fresh cottage cheese dumplings. 

1 can Haldiram rosogollas (15+/can)
4 cups whole milk
1 pkg. Gits Kulfi mix

  1. Remove rosogollas from can, squeezing out & discarding all syrup.
  2. Place rosogollas in a serving dish.
  3. Bring milk to a boil, then reduce heat to lowest setting.
  4. Simmer milk for 30 minutes, stirring occasionally until reduced by half.
  5. Add Kulfi mix, stir until dissolved and simmer for 5 more minutes.
  6. Pour cream over rosogollas & refrigerate overnight or a minimum of 4 hours.
  7. Crush and sprinkle 2 pinches of saffron over the rosogollas.
  8. Set oven to broil and place Rosogolla Payesh about 4 inches from flame.
  9. Broil for 5 minutes just until the tops form a golden brown crust.
  10. Alternatively, heat oven to 350F degrees & place payesh on lowest rack.
  11. Bake for 10 minutes until sauce bubbles & lower temp. to 200F degrees.
  12. Bake for another 10 minutes just until the tops form a golden brown crust.
Serve hot or cold.

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