Growing up in Kolkata I have a soft corner for Bengali sweets. This is a baked rasgulla tart. A tart topped with rasgullas which is covered in a creamy Rabri mixture. This deliciousness is then baked and served with pistachio and rose petals this fusion dessert is one for the books! A very easy recipe that will win all hearts! Perfect for festive season this fusion recipe is a must try! The crust gives it a bite with the creaminess from the Rabri and the chewy texture of the rasgulla this dessert is a winner! I can’t wait for you to try it and fall in love with Bengali desserts.

Happy Baking!

Servings: 3-5 servings

Prep Time: 5 mins

Cooking Time: 15 mins

Total Time: 20 mins

Ingredients: 

• 1 8 inch tart- either a graham cracker or shortbread crust tart

• 10-14 Rasgullas

• 1 cup Rabri 

• 1/2 cup condensed milk

• 2 tbsp khoya/mawa

• 10-12 Saffron threads

• 2 tbsp sliced pistachios

• Rose petals to garnish 

Directions: 

1. Prepare tart. You can use a shortbread recipe here or a gram cracker crust recipe here.

2. Squeeze out the syrup from the rasgullas and keep aside.

3. In a heavy bottom pan add Rabri, condensed milk, khoya and saffron threads.

4. Cook it together till it thickens.

5. On the tart- place the rasgullas so that they cover the tart.

6. Pour the Rabri mixture over the rasgullas and cover it completely.

7. Sprinkle with chopped pistachios.

8. Broil on high for 4-5 mins. Rotate the tray midway. Be careful while broiling as it can burn easily, check in 3-4 mins if it needs more color. If your oven gets hot very easily even less time.

9. Garnish with some rose petals and serve.

Notes/Tips:

• Be careful while broiling, it can burn very easily.

• You can use store-bought, packaged or homemade Rabri. Just ensure it is thick.

• I like using a a shortbread or graham cracker crust for this recipe.

• I used store bought rasgullas for this recipe.

• Make sure the rasgullas are covered with Rabri.