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!
Servings: 3
Calories: 91kcal
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.
Notes
You can add a few saffron strands and garnish with chopped pistachios.