Rosogollar Payesh – Bengali Sweet Milk Pudding | Rasgulla Ki Kheer

Rosogollar Payesh is an endearing sweet dish from Bengal. Bengali Rasgulla Kheer is an easy and quick dessert recipe made with minimal ingredients.

Rosogollar Payesh Bengali Recipe

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.

Rosgollar Payesh Recipe:

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

Bengali Rasgulla Ki Kheer Recipe details below:

Rosogollar Payesh Recipe

Rosgullar Payesh is a heavenly Bengali sweet dish that’s guaranteed to satisfy your sweet cravings! Rasgulla ki kheer made with sweet, syrupy rasgullas is a popular Indian dessert and a favorite of the Bengali palate. This milk dessert is so tempting that you just can’t resist yourself from slurping it up!

Prep Time 5

Cook Time 30

Total Time 35

Servings 3

Calories 91kcal

Author Shil

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 Bengali style, topped with nuts if desired.