Rosogollar Payesh is an endearing sweet dish from Bengal. Bengali Rasgulla Kheer is an easy and quick dessert recipe made with minimal ingredients.
Kolkata rasgulla payesh is a creamy milk pudding made with melt-in-the-mouth rasgullas. This cold milk dish is more than just dessert – it is total sweet surrender.
In today’s fast-paced life where time is a premium, this rosogollar payesh recipe is simple and easy and calls for no extra effort. No slaving over the stove, trying to make soft spongy rasgullas when I can make delicious Rasgulla Kheer with store bought rasgullas. At least for now. Tomorrow is another day as Rhett Butler says.
So, to get back on track, to make delicious Rosgulla Payesh that everyone will simply lap up, all you need is full-fat milk, rosgollas, a wee bit of sugar, cardamom powder and your’re good to go! That’s it as far as diabetics go! If you have a sweet tooth, you can add half a can of condensed milk or mix in more sugar.
What is Rosogollar Payesh?
Rosogollar Payesh is a traditional Bengali dessert that combines two popular sweets: rasgulla and payesh. Payesh is a type of milk pudding usually made with rice, sugar and of course milk, while rasgullas are soft, spongy cheese balls soaked in sugar syrup. When these two delicacies come together, they create a rich, creamy, and irresistible dessert that’s perfect for special occasions or as a comforting treat.
Rosogollar Payesh is a delightful Bengali dessert made by combining soft, syrup-soaked rosogollas with thickened, sweetened milk. The rosogollas are the stars of the dish, bringing a soft, spongy texture to every spoonful.
What are the health benefits of milk?
Milk contributes several useful nutrients to this dessert, although Rosogollar Payesh is still a sweet treat best enjoyed in moderate portions.
- Calcium for bones and teeth: Milk provides calcium, which supports bone and dental health.
- Protein for body maintenance: Milk contains high-quality protein that helps build and maintain body tissues.
- Vitamin B12: Dairy milk provides vitamin B12, which supports normal nerve function and red blood cell formation.
- Vitamin B2: Helps your body turn food into energy.
- Phosphorus: Works with calcium in maintaining healthy bones and teeth.
Rosgollar Payesh Recipe:
Imagine a dessert that combines the creaminess of milk pudding with the soft, spongy texture of rasgullas. That’s exactly what Rosogollar Payesh offers – a heavenly Bengali sweet milk pudding that tantalizes your taste buds and leaves you craving for more. This delightful fusion of two beloved Bengali sweets has become a favorite among dessert enthusiasts, both in India and around the world.
Rosogolla r payesh is a great way to enjoy spongy rosogollas soaked in thickened and flavoured milk. A truly delicious chilled dessert, rasgulle ki kheer is best made with mini rasgullas (angoori rasgulla).
Payesh is usually made during special occasions – in Bengal, every other day is a special occasion. They just need an excuse to celebrate – with a pot full of rosgollas!
Instant Rosogollar Payesh is a no-frills milk dessert and is best served chilled. So indulge your sweet craving with a bowl of deliciously creamy rosgolla payesh Bengali style!
- To make Rosogollar Payesh, keep the store bought rosgollas ready. Remove each one from the container and lightly squeeze out excess syrup. Keep aside.
- Pour the full fat milk into a deep bottomed vessel.
- Bring it to a boil, making sure the milk doesn’t spill over. Keep stirring the milk till it slowly starts to thicken.
- Mix in 1 tsp of sugar and about ¼ tsp of cardamom powder (If you prefer something sweeter, add half a can of condensed milk, or increase the sugar to 1-2 tbsp).
- Adjust the sweetness according to taste – remember the rasgullas still retain some sweetness although you’ve drained out most of the syrup.
- Continue to simmer the milk on medium heat till it reduces to half and is thick and creamy. If you’re using large rosgullas, then thicken the milk till about 200 ml is retained for soaking them. Keep stirring frequently or the milk will scald the bottom of the vessel.
- Gently add the rosgollas to the thickened milk and simmer for 1-2 minutes on low heat.
- Remove and cool to room temperature. Pop the rosogolla r payesh into the refrigerator and chill.
- Serve delicious Rosgollar Payesh Bengali style as a dessert.
If you love creamy Indian desserts, explore our collection of Kheer Recipes for more delicious ideas, like this Vermicelli kheer
Rosogollar Payesh Serving Suggestions
Rosogollar Payesh can be served both warm and chilled, depending on personal preference and the weather. Here are some serving suggestions:
- Garnish with chopped nuts, a sprinkle of cardamom powder, or a few saffron strands.
- Serve in individual bowls or glasses for an elegant presentation.
- Pair with crispy snacks like mathri or nimki for a contrast in textures.
- Serve small portions after a Bengali lunch or dinner, especially during Durga Puja, Diwali, or family celebrations.
- Offer it alongside sandesh or mishti doi for a Bengali sweets-inspired spread.
Variations of Rosogollar Payesh
While the classic Rosogollar Payesh is delicious on its own, there are several variations you can try:
- Nolen Gurer Rosogollar Payesh: Use date palm jaggery (nolen gur) instead of sugar for a rich, caramel-like flavor.
- Coconut Rosogollar Payesh: Add grated coconut or coconut milk for a tropical twist.
- Mango Rosogollar Payesh: Incorporate ripe mango puree for a fruity summer version.
- Saffron and Nut Rasgulla Kheer: Add a few saffron strands to warm milk, let them infuse, then stir the fragrant mixture into the kheer for a rich colour and delicate flavour.
- Instant Rosogollar Payesh: Short on time? Stir a little condensed milk into warm milk and let it simmer until the kheer turns creamy. Since condensed milk adds sweetness, adjust the sugar or leave it out altogether.
- Rose-Flavoured Rasgulla Payesh: Once you turn off the heat, stir in a few drops of rose water for a delicate floral aroma. Garnish with dried rose petals for a delicate floral aroma.
- Angoori Rasgulla Payesh: Swap regular rasgullas for tiny, bite-sized angoori rasgullas. They fit perfectly into individual dessert bowls and make a lovely addition to any party spread.
Tips for the perfect Rosogollar Payesh
- Use a heavy-bottomed pan: It distributes heat more evenly and helps prevent milk from sticking or scorching.
- Don’t skip draining the syrup: Gently press the rosogollas to remove extra syrup, keeping your kheer creamy and perfectly sweet.
- Stir the milk regularly: Pay extra attention to the bottom and corners of the pan while the milk reduces.
- Add sugar gradually: Taste the flavoured milk first. You can always add more sugar, but you can’t easily take it away.
- Keep the rosogollas intact: Handle them gently and simmer briefly after adding them to the milk.
- Allow time for chilling: The kheer thickens as it cools, and the rosogollas have more time to take on the flavour of the milk.
You might also love
- 🍚 Notun Gurer Payesh: A comforting Bengali rice pudding made with fragrant date palm jaggery. Creamy, aromatic, and perfect for winter celebrations.
- 🍬 Bengali Sandesh: Soft, delicate, and beautifully simple, sandesh is a wonderful choice when you’re in the mood for another traditional Bengali sweet.
- 🍌 Pepe Plastic Chutney: A sweet, tangy, and glossy Bengali chutney made with raw papaya, sugar, and a hint of lemon.
Bengali Rasgulla Ki Kheer Recipe details below:
Rosogollar Payesh Recipe
Ingredients
- Full-fat milk – 500 ml
- Rosgullas – 9-10
- Sugar – 1 tsp
- Cardamom Powder – ¼ tsp
Instructions
- Take the rosgollas and lightly squeeze each one to drain out the syrup. Keep aside.
- Take the milk in a heavy bottom pan and boil it over medium flame till the milk starts to thicken. Keep stirring in-between to prevent the milk from getting scalded.
- Mix in the sugar and elaichi powder. Adjust the sugar according to taste as the rasgullas still have some sweetness left.
- Simmer the sweetened milk until it reduces to almost 1/2 to 1/3 of its original quantity.
- Tip the Rosogollas into the pan and simmer for about a couple of more minutes, so that the rosgollas absorb the milk.
- Allow the rosogolla payesh to cool down completely and then refrigerate.
- Serve chilled Bengali style Rosgollar Payesh, topped with nuts if desired.
Notes
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