Baked Jaggery Rasgulla Recipe

Baked Jaggery Rasgulla Recipe is a recipe made with spongy rasgullas that have been baked with jaggery and delicious saffron infused creamy paneer and milk.

Swayampurna Mishra
Baked Jaggery Rasgulla Recipe
1358 ratings.

Baked Jaggery Rasgulla is an easy yet delightful dessert which is very popular in Orissa.  When you cut the baked rasgulla, the cheese yields easily to reveal a soft and spongy rasgulla, fragrant from the special touch of palm jaggery, served cold with caramelized brown sugar, more saffron and pistachios on top.

To make homemade rasgulla follow Traditional Bengali Rasgulla Recipe.

Serve Baked Jaggery Rasgulla as a dessert after your delicious meal of Panchmel Dal, Beetroot Thoran and Tawa Paratha.

If you like this recipe, you can also try other Sweet recipes like

  1. Bengali Bhapa Doi Recipe
  2. Aval Puttu Recipe
  3. Chenna Poda Recipe

Cuisine: Oriya Recipes
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M


4 Servings


  • 10 Rasgulla , cut in half horizontally
  • 200 grams Paneer (Homemade Cottage Cheese)
  • 1 cup Milk
  • 4 tablespoons Palm jaggery
  • 4 tablespoons Condensed Milk
  • Saffron strands , Few
  • Pistachios , for garnishing
  • 1 teaspoon Brown Sugar (Demerara Sugar) , for sprinkling

How to make Baked Jaggery Rasgulla Recipe

  1. To begin making Baked Jaggery Rasgulla, firstly preheat the oven to 200 degree C.

  2. Blend the paneer, condensed milk, jaggery and saffron till it becomes really smooth. Make sure that you adjust the sweetness according to your taste.

  3. In a shallow baking pan arrange the rasgullas and pour the paneer-milk mixture over it.

  4. Sprinkle a little brown sugar over each rasgullas and add the pistachios. Cover it with aluminium foil and let it bake for about 18-20 minutes.

  5. After 18-20 minutes, Take it out from the oven and let it cool for a few minutes.

  6. Serve Baked Jaggery Rasgulla as a dessert after your delicious meal of Panchmel DalBeetroot Thoran and Tawa Paratha.