Baked Rashogolla

        

Wishing a very happy Diwali to all my readers!! Diwali, the festival of lights is celebrated on the new-moon (Amavasya) night with lighting up small earthenware lamp around the house called diya, filled with oil which signifies the victory good over evil. People decorate their houses with clay lamps, candles and electric lights. Everyone wares new clothes. Some households worship Ma Laxmi for peace, prosperity and happiness for this auspicious celebration. It's time to reach out to loved ones with gifts, some firecrackers and of course sweets.

As Diwali approaches Indian people(whoever celebrates) start preparing various types of sweet and savory confections. On this joyous occasion of Diwali I am sharing "Baked Rashogolla" recipe where Rashogolla( cheese dumpling) is well drained first, then dunked in the mildly sweetened creamy gravy and baked in the oven. This is a simple twist of Rashomalai where boiled cheese dumplings soaked in the sweetened milk and get cooked slightly again on the stove top instead of the oven. I just came to know about this recipe through a friend recently. 

Try this recipe to surprise your dear ones. For Rashogolla recipe click here http://earthycooking.blogspot.com/2015/04/rashogollasweet-cheese-ball_14.html
The recipe is for 20pcs. of Rashogolla but I used only14pcs. because the dish I used for baking didn't have enough space to fit all 20pcs. I could have used condensed milk for half n half but I am kind of obsessed with making all most everything from scratch. It gives definitely a better taste. 

Ingredients~  
14-20pcs. Rashogolla 
2 cups(8oz. measuring cup) half n half
1/8 cup sugar or as per taste
2 cardamom pods
A few saffron strands
1 tsp.chopped nuts

Method~
After Rashogolla is made let them cool completely, then drain well. Don't squeeze. Now half n half milk needs to be reduced. You can do it on the stove top or microwave. For me microwave method is easier because it doesn't stick to the bottom. So, boil half n half in a 2 1/2 quart bowl for 25 minutes until it reduces in half stirring every 2 minutes. Do not use smaller bowl. Use oven mitt when you take it out from the microwave. Pound the cardamom pods  into a fine powder with the pestle. Add sugar and cardamom powder. Mix well and cook for 2 more minutes. If you like to do on the stove top, take a 2 quart heavy bottom pan and boil the milk at low medium heat until it thickens stirring occasionally with a whisk, then add sugar and cardamom powder. Preheat oven to 350 degrees Fahrenheit. Arrange Rashogolla in a baking dish and pour thickened half n half all over Rashogolla. Bake it for 20 minutes. It will be bubbly and light brown color on top. Take it out from the oven wearing a oven mitt. Garnish with chopped nuts and saffron strands. Let it cool completely. Serve it at room temperature. It tastes delicious!

Happy Cooking!