Baked Roshogolla:

Last Friday was Janmashtami, the birth anniversary of Lord Shri Krishna. From then the festive season of India starts followed by Ganesh Chaturthi and the end of this month follows Navaratri and Durga Puja. Festive seasons call for good food, especially sweets. I am making and practicing different types of sweets for the present and coming festivals.

In Bengal Durga Puja is a big festival for every Bengali. It is in the soul of every Bengalis. After Janmashtami, I literally count days and marks the calendar. I don't know maybe, living far from my country makes me more nostalgic about that. While I am looking at the calendar I found that today is Shri Radha Ashtami, a Hindu holy day to commemorating the birth anniversary of Shri Radha. I googled about it and found out that the Radhashtami is ceremoniously celebrated in the Brij area. On Radhastami, Radha Krishna icons are traditionally dressed entirely in flowers. Additionally, Radhashtami is the only day on which devotees may receive darshan of Radha's feet. On all other days, they remain covered.

I am happy to post this sweet dish (Baked Roshogolla)on this holy day. 

Baked Roshogolla is very easy to make. You need Roshogolla, either make it at home or buy it from the store. Then pouring thick milk on it you need to bake it for 10 minutes. Garnish with chopped nuts and bang! you are done. I don't like drily baked Roshogolla, so if you want it dry you can thick the milk a more or less the quantity of it.

Some other Indian desserts:
Roshogolla
Mango Malai Cham cham
Langcha

Course- Desserts ( Baked Roshogolla)
Dish - Bengali
Author - Usashi Mandal
Serving - 5
Cooking time - 10 minutes
Preparation time - 20 minutes

Ingredients:

10 pieces of  Roshogolla( store-bought or homemade)
1/2 cup of evaporating milk
2 tbsp of sweet condensed milk
1 pinch of cardamom powder 
Drops of rose water
Chopped nut for garnishing.

Instructions:

Follow the link to make Roshogolla:
Making Roshogolla

1. Squeeze the sugar syrup from Roshogollas and place it on an ovenproof shallow dish.
2. Preheat oven in 375 F.
3. In a pan, heat evaporated milk and condensed milk until coming to a boil.
4. Pour them evenly on the top of Roshogollas.
5. Bake for 15 minutes.
6. Let it cool and serve them garnished with cashews and pistachios.