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. After all, tomorrow is another day as Rhett Butler says.
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 rosogollas!
Rosogollar Payesh Recipe:
Think rasgullas and KC Das, the famous rasgulla shop in Kolkata, comes to one’s mind. White spongy roshogullas in a light sugary syrup is just delicious.
So, to get back on track, to make delicious Rosogullar Payesh that everyone will simply lap up, all you need is full-fat milk, rosogollas, 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.
How to make Rosogollar Payesh:
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).
To make Rosogollar Kheer, just boil full-fat milk till it reduces to 1/2 – 1/4 its volume.
Stir in sugar and a pinch of cardamom powder.
Drop in the rosogollas. Mix well and your’re done!
Refrigerate this Bengali sweet dish and serve Bengali Rosgollar Payesh chilled.
Rasgulla Kheer Recipe details below:
- Full-fat milk – 500 ml
- Rosogollas – 9-10
- Sugar – 1 tsp
- Cardamom Powder – ¼ tsp
For rasgulla kheer ki recipe, 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 Rosogollar Payesh Bengali style as a dessert.
You can add a few saffron strands and garnish with chopped pistachios.