Baked Rosogolla

First let's gently squeeze out the excess sugar syrup from the rasgullas and place them in a baking tray.

Let's heat up a non-stick pan. Once it's nice and hot, add the khoya and cook it for about two minutes over medium flame, making sure to stir constantly to prevent burning.

Next, let's add the condensed milk, cardamom powder, and fresh cream to the pan. Cook everything together for another 2 minutes, stirring continuously to ensure it's well combined and creamy.

Now, let's pour the prepared Mawa mixture over the arranged rasgullas in the baking tray. Then, we'll pop them into a preheated oven set at 200 degrees Celsius and bake for about 10 to 15 minutes.

Finally, garnish our baked rosogollas with some pistachio slivers. You can serve them warm right away, or if you prefer, chill them in the refrigerator for about 2 to 3 hours before serving. Either way, they're sure to be a delightful treat!