11 Oven-Baked Indian Sweets Secrets Revealed

4. Turn chenna into baked rasgulla-style sponges for a lighter texture

Rasgulla traditionally relies on boiling chenna balls in syrup to puff them into spongey clouds. Ovens can’t replicate the same poach action, but they can help you make chenna-based sponges that absorb syrup beautifully without frying. Start with well-drained chenna or soft homemade paneer, knead gently to a fine, smooth texture, and shape into small rounds. Place them in a greased shallow dish, add just enough hot syrup to come halfway up the sides, and cover tightly with foil. Bake in a water bath at 325°F (160°C) so the heat is gentle and even; the steam helps create a tender interior. Finish by letting the pieces rest in syrup so they hydrate fully. The result leans toward a lighter, more cake-like texture than boiled rasgulla, but it keeps the bright syrup notes and fragrant cardamom. Watch for overbaking; a slightly underdone center will finish drying in the warm syrup instead of turning chewy.