Kolkata trips are always hectic,
travel and foodie trips, a real stress buster. Though this time the visit was
too short, only for 4 days, still we managed to have some delicacies. As this
was a festival time, and mostly covered by Pujas, so the percentage of Bhog (puja
offerings) from different temples and sweets were top in the list. Both of us
miss such kind of Bhog as well. See this
Kali puja offering from Lake Kalibari is really tempting. Isn’t it?
Bhog from Lake Kali bari |
Next is the sweet tales. Now, that Balaram Mullick and Son’s have an
outlet nearby our place, so my boudi (brother’s wife) was keen on making us
taste almost all their delicacies. I really do not care about weight gain when
I am at this City of Joy. Thus, in 4 days we have tasted almost all the
signature dishes of Balaram Mullick, ranging from baked mihidana (a type of
sweet made up with besan mixed or gram flour, ghee and water), Baked doi (sweet
curd), Baked Sandesh, Choclate stuffed Sandesh, Baked Rashogolla and what not.
Among all these I loved Baked Rashogolla and Baked Doi. O they were just
heavenly. This one is from BMS.
Baked Rashogolla: Balaram Mullick and Son's |
Back in Pune, I was craving for
those sweets and believe me I went to that extent to enquire for their franchise
in Pune. But no, they didn’t answer. After a 15 days break, it was little
hectic to settle down. So I rarely got time for any experiments. But in the
back of my mind baked Rashogollas were very much present. This Tuesday was my sis-in-law’s birthday and
she will be moving for long term to Boston, next weekend. We planned to
celebrate her birthday. And that was when I thought of making these baked
Rashogollas for her birthday (dear sis is usually part of all my experiments).
According to the plan I made the Rashogollas a day before and baked them on Tuesday
afternoon after returning back from work.
The entire process took 1-1.15
minutes. The attempt was successful. Everyone liked it and both my daughter and
my husband said that it is as delicious as the original. Hmmm….loved both the
sweet and the compliments.
Here comes the recipe. I will not
give the recipe of the Rashogollas as it is already there in my blog. I will
only give the process of baking.
Ingredients
Rashogollas 20
pieces (you can use tinned or the readymade ones as well)Condensed milk
1 can1 litter full
cream milkHalf cup waterCardamom drop(2-3
drops)
Process for making the milk sauce:
Take
a thick bottom pan and boil the milk to reduce it to half.Add
the condensed milk to it and stir to avoid burning from bottom.At
this point add little water.When it is thick remove from heat.Allow
this to cool.
Remember
after the sauce cools down it will become a little thicker. So remove it from heat before it reaches to
your desired thickness.
Baking Process:
Squeeze
the sugar syrap from the rashogollas and dip them into the milk sauce. Place
them in the baking bowl.The
rashogollas should be fully covered in sauce. You can pour the extra sauce from
the top.Add
2-3 drops of cardamomPreheat
the oven and bake the Rashogollas on the top rack. When you find the top layer
brownish, the process is complete. I baked in 250 degree for 30 minutes. Let
them cool down and then serve.