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.
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 are searching for more kheer recipes, then do try out 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.
- Enjoy as a dessert after a traditional Bengali meal or as a sweet snack any time of day.
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.
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.
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