Baked Rasgullas

Ways to make rasgullas even tastier:

For those who love digging their teeth into rasgullas but are worried about their calorie count, here is a healthy version to the delightful sweet which is as tasty as the original dish.


  • 8 Fresh Rasgullas cut into halves (avoid using canned rasgullas as they are loaded with preservatives)
  • 1 Cup Low Fat Paneer (cottage cheese) (you can buy it from a dairy or even make it at home)
  • ¼ Cup Low Fat Milk
  • 2 ½ Tablespoon Sugar Substitute
  • 1 Tablespoon Corn Flour dissolved in 2 Tablespoon Water
  • A Pinch of Saffron dissolved in 1 Tablespoon Water
  • Pinch of Cinnamon (dalchini) Powder

How To Make Paneer?

Dairy paneer contains additives and/or citric acid which is added to preserve the milk item for long hours. There are two ways of making paneer at home, using lemon juice or curd.

  • Take 1 ½ liters or 6 cups fresh full-fat milk. Bring it to a boil on a medium flame. If you are using very cold milk, it is advisable to heat it on a low flame then turn to medium flame as the milk becomes warm. Boiling very cold milk on a high flame can give rise to an unusual smell in the paneer.
  • After the milk comes to a good boil, add 1 ½ to 2 tbsp lemon juice or ¼ cup curd. As soon as the milk starts curdling, switch off the flame. If it does not curdle, add a bit more lime juice/curd.
  • Do not continue to cook longer as the milk may become hard and grainy. Take a bowl of ice cold water to keep the milk vessel so as to avoid it from getting cooked further.
  • Pour the milk in a thin muslin cloth. Make a knot to the cloth. Rinse it under running water to remove the smell of lemon juice. Squeeze excess water out of it and hang it for 30 minutes.
  • Place the muslin cloth on a plate with holes (chalni). Place a heavy vessel over the muslin cloth containing paneer. Allow the paneer to set for an hour. Cut into cubes. You can refrigerate it for further use.


  • Soak the rasgullas in water for a minute to get rid of the sweetness.
  • Drain carefully and discard the water.
  • Repeat this 4-5 times until all the sugar syrup has been removed.
  • Keep the drained rasgullas aside.
  • Mix all the other ingredients in a separate bowl.
  • Put them in a mixer and blend until you get a smooth paste.
  • Arrange the rasgullas in a baking dish and pour the blended mixture over them.
  • Bake in a pre-heated oven at 150º C (300º F) for 5 minutes.

Your baked rasgullas are now ready to be served.


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