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Baked Rosogolla Tartlets Recipe

An iconic representation of every Bengali or to be more precise West Bengal, in a nutshell, is "Rosogolla". "Baked Rosogolla" another exciting and enthralling version of Rosogolla can actually make your taste buds go awfully crazy. Just imagine how amazing it would be if this enthralling improvised version of "Rosogolla" is presented in a tart. This alluring and enchanting dessert is exactly what I tried to make in this particular recipe of mine. Although it was actually a kind of imaginative figment from my side which came out well.

  • Prep time:
  • 30 minutes
  • cook time:
  • 2 Hours
  • serves:
  • 6

Ratings :

  • (4)

Details

Ratings

  • (4)

Vegetarian

Level : Moderate

Cuisine : Bengali

Course : Dessert

Allergy Information

  • - NA

Tags

  • #bakedrecipecontest
Ingredients

Ingredients For Baked Rosogolla Tartlets Recipe

Methods
  • 1. For Making Rosogolla- Take 1 Litre Milk bring it to a boil. Add in lime juice to it and let the milk curdle.
  • 2. Take out the curdled milk and rinse it with cold water and strain it through Muslin Cloth. Knead the Chenna for 10-15 minutes so that it forms a soft dough and it does not contain any lumps in it.
  • 3. Make small balls out of the dough. Take a heavy bottom pan or vessel.
  • 4. Take 4 cups of water and add in 2 cups of sugar in it and 3 to 4 cardamom broken and boil the sugar syrup. Once the syrup is boiling add in the chenna balls in it.
  • 5. On high flame boil the chenna balls for 5 minutes and cover the vessel then for 5 minutes on low medium heat and then uncover the vessel and boil the chenna balls approximately for 10-15 minutes or until it is cooked properly.
  • 6. Making of Tartlets Dough - Take 1 cup of all purpose flour take 50 grams of chilled butter cut into small cubes. Mix butter into the flour with the tip of your fingers add in 1 tablespoon of chilled water and vanilla essence and mix well so that it forms a dough.
  • 7. Take a cling wrap the dough and refrigerate the dough for minimum of 30 minutes.
  • 8. Making of Kheer- Take 1 litre of milk in a heavy bottom pan or vessel bring it to boil and reduce it to 1/2. Add in 1 cup sugar 1/2 cup milkmaid and 1/8 teaspoon or pinch of cardamom powder.
  • 9. Boil the milk and keep on stirring so that all the ingredients combines well.
  • 10. Take out the tartlet dough from the fridge and roll out and place them in tartlet moulds. Prick them the dough in the tartlet mould and again refrigerate it for 10 minutes. Preheat the oven at 160 degrees for 15 minutes
  • 11. Bake the tarlets for 10-15 minutes or until the tartlets are golden brown in color at 160 degrees. Take out the baked tartlets place 3 rosogollas in them and add in the kheer.
  • 12. Bake the tartlets with rosogolla and kheer for about 5-8 minutes or until the top is golden brown at 150 degrees. Chill at room temperature and serve.
Reviews

Looks yummy

  • Karan
  • September 11, 2019 at 3:02 pm

The picture itself is a such tease! Great work! This is something that truly breaks the mould for being crazy innovative!!

  • Anika
  • September 12, 2019 at 4:16 pm

Rasgullas in form of tart is very unique and innovative i will definitely love to try it out.

Nice and innovative recipe shared.

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