Baked Ragi Rasogola

Name: How to cook Baked Ragi Rasogola - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Sushree Satapathy

Baked Ragi Rasogola

#worldwide Rasogola is a famous sweet dish of Odisha and Bengal and that it is also a favourite sweet dish of lord Jagarnnath. Today I share my version of Rasogola , I have used Ragi, cottage cheese ( channa) , cardamom powder etc. and accordingly baked the Rasogola. It is extremely soft and spongy and incredibly tasty. Must try for all.

Ingredient

Food ration :

6 servings

Cooking time :

70+30 minute

1/2 cup

Channa (1 litre cow milk)

2 tbsp

Ragi flour

1 tsp

cardamom powder

1 1/2 cup

sugar for syrup

4 cups

water

1/2 litre

Milk

2 tbsp

sugar

2 tbsp

condensed milk

Cooking instructions

* Step 1

Make chanaout of (1 litre of milk) then strain the milk on a muslin cloth. Wash chanaby pouring a glass of water on it, gather all the sides of the cloth and hung for sometime. Make sure chanashould not get too dry or too moist. It will take 30 minutes to drain properly. Then smoothen the chanawith the palm of the hands, start kneading and takes around 8 minutes to complete.

* Step 2

Then add ragi flour again knead for additional 3 minute.It will turn the dough soft. Make small crack less balls. Simultaneously take sugar and water in a broad vessel, keep on a medium flame, add cardamom powder. Make sure the vessel should be large enough as this chanaballs need space to rise.

* Step 3

Add these balls to the boiling sugar syrup, cover the vessel, cook for 12 minutes take the rasogola out of the water if sinks it's done, and if it floats it needs to be cooked more.

* Step 4

The rasogolas will double in size. Now carefully with a spoon take out each rasogola keep in normal (room temperature)water make sure there should be enough water for rasogolas. Keep in this water for 30 minutes. After 30 minutes take out the soft spongy rasogola from water, squeeze lightly and keep again in the syrup. Same time boil the milk with 1 tbsp ragi flour and continue boiling and stirring constantly till it reduces it to half of it's quantity.Then add sugar, milkmaid cook for 1 minute.

* Step 5

Take a baking dish place the rasogolas, then pour the rabdi over the same, so that the heads of rasogolas and popping out a bit. Pre heat the oven at 200'c, place the dish in the oven and bake for around 30 minutes or till the crust is golden brown in colour. Serve hot or cold.