From our kitchen
Baked Rasgulla
Drained rasgullas baked under a saffron-and-cardamom cream until the top turns golden, finished with chopped nuts.
Made with
SWAD Indian Sweets (Canned)
Soft shahi gulab jamuns in saffron syrup and spongy Bengali rasgullas, tinned at peak softness. Warm or chill and serve — festival dessert without the labour, with strong festive and gifting demand across the diaspora.
Explore Indian Sweets (Canned)
At a glance
- Servings: 10 minutes
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Difficulty: Medium
What you need
Ingredients
- SWAD Rasgulla – 12–15 pieces (drained)
- Full cream milk – 500 ml
- Condensed milk – 200 g
- Fresh cream – 100 ml
- Cardamom powder – ½ tsp
- Saffron strands – 6–8 (optional)
- Chopped nuts – 2–3 tbsp
Method
How to make it
Preheat oven to 180°C (350°F).
In a bowl, mix milk, condensed milk, fresh cream, cardamom, and saffron.
Lightly squeeze syrup from rasgullas and arrange them in a greased baking dish.
Pour the milk mixture evenly over the rasgullas.
Sprinkle chopped nuts on top.
Bake for 20–25 minutes or until lightly golden on top.
Serve warm or chilled.