Rosogollar Payesh Recipe
Made with soft rosogollas, rich milk, sugar, and fragrant cardamom, this traditional-inspired Indian dessert is easy to prepare and looks beautiful garnished with chopped nuts and a few strands of saffron. Every spoonful offers a lovely combination of creamy kheer and spongy rasgullas that absorb the delicate sweetness of the milk.If you love Bengali sweets, this Rosogollar Payesh recipe deserves a place in your dessert collection. Serve it chilled for a refreshing treat or slightly warm for a comforting finish to a festive meal.
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, topped with nuts if desired.
Notes
You can add a few saffron strands and garnish with chopped pistachios.