I feel very happy to have 100 posts behind me on my blog. I always tried to make my posts better all the time. When I started two years back my daughter was too young to continue blogging along with her all time demand towards me. I tried though to make my blog more and more attractive and informative. After completing 100 recipe posts I promised myself to be a better writer, photographer, editor and all around a Good Food blogger. Thanks to my followers rather I would say appreciators and anyone who reads my posts, comments and generally supports in any way possible. I really do appreciate every single thing.
This 100th recipe “Baked Rasgulla” prepared on the eve of ‘Ganesh Chaturthi’ and I tried it with Homemade Rasgulla/Rosogolla, which makes the dish very tasty, healthy and fresh. Thanks again to each one of you.
· Rasgulla-10 pieces[I used homemade rasgulla, you can use brought from store]
· Cream milk- 1 cup
· Milkmaid-1/4 cup
· Cashew nut chopped- 1 ½ tsp.
· Paneer-150 grams.
· Kesar stands-7-8 nos.
· [As a baking tray I use aluminum foil, you can use convection prove tray also.]
· Heat a pan. Pour milk and milkmaid. Boil for 4-5 minutes with medium flame. Stir constantly to avoid solids sticking to the bottom and burning. After 2-3 minutes you will realize that some portion of milk solid stricken to the inner wall of pan. Don’t waste them and use them by scratching out with spoon. I mentioning this as the milk solids sometimes taste as good as mewa.
· Remove from heat and cool it.
· Paste together Cashew nuts and Panner/cottage cheese.
· Mix it in milk-milkmaid mixture and mix well without lump. Keep aside.
· Squeeze the rasgulla to avoid extra sugar syrup. But be careful it’s not broke.
· Put and arrange it in foil. Pour milk mixture in it. Spread Kesar stands over it.
· Preheat oven at 190 Degree C and bake for 15 mints or till it become little brown.
· Serve cool or hot as you wish [I prefers cool.]