Baked Rasgulla (বেকড রসগোল্লা)

 Here's a simple recipe for baked rasgulla:

### Baked Rasgulla Recipe

#### Ingredients

**For the Rasgulla:**

- 1 liter whole milk

- 2-3 tablespoons lemon juice or vinegar

- 1 cup sugar

- 3 cups water

- 1/2 teaspoon cardamom powder

- 1 tablespoon all-purpose flour (optional, for binding)

**For the Baking:**

- 2 tablespoons ghee or butter

- 1/4 cup milk (for brushing)

#### Instructions

**1. Prepare Chhena (Cottage Cheese):**

   - Boil the milk in a heavy-bottomed pan.

   - Once it boils, add lemon juice or vinegar gradually until the milk curdles.

   - Strain the curds through a muslin cloth, rinse under cold water, and squeeze out excess water.

**2. Make the Rasgullas:**

   - Knead the chhena for about 5-7 minutes until smooth.

   - If desired, add all-purpose flour for better binding.

   - Divide the mixture into small balls (about 1 inch in diameter).

**3. Cook the Rasgullas:**

   - In a separate pan, combine sugar and water to make a syrup.

   - Bring it to a boil, then gently drop in the chhena balls.

   - Cook for 10-15 minutes until they double in size.

   - Remove and let them cool in the syrup.

**4. Prepare for Baking:**

   - Preheat the oven to 180°C (350°F).

   - Grease a baking dish with ghee or butter.

   - Arrange the rasgullas in the dish, ensuring they are spaced apart.

**5. Bake:**

   - Brush the tops of the rasgullas with milk.

   - Bake for 15-20 minutes or until they turn golden brown.

**6. Serve:**

   - Allow to cool slightly before serving. You can drizzle some of the sugar syrup over the baked rasgullas if desired.

Enjoy your baked rasgulla!