rosogolla r payesh / rasgulla e ki kheer

Who doesn’t love rosogolla or rasgulla ? It is perhaps the most wanted and hot favourite sweet not only among the Bengalis but the entire nation loved it. I am sure the foodies / non-foodies alike will agree with me on this. Rasgulla / rosogolla comes in all the sizes but when you gulp down the sweet cheese balls soaked in syrup , it filled you with joy and happiness. A pot full of rasgulla for every occasion.

a pot ful of deliciousness rasgulla / rosogolla

Rosogolla r payesh / rasgulle ki kheer is one of the delicious way to enjoy the oh so sweet rosogolla, whereby the sweet cheese balls soaked in thickened and flavoured milk enhancing its taste and transforming it into another delicious dessert.

This is not the usual way I enjoy rosogolla / rasgulla but it is great for those store-bought stiff rasgullas which lacks the taste and flavour. I have used mini rosogolla otherwise known as angoori rasgulla for this recipe which are little stiff, dry and not juicy.

If you want to make rasgulla from the scratch, you can follow this pictorial description step-by-step, and if you are interested in some witty rasgulla story you can read it here.

a pot full of deliciousness – rosogollar payesh

Ingredients:

Mini rosogolla / angoori rasgulla : 14 pieces
Milk (full fat): 500ml
Sugar : 3 tbsp according to taste
Pistachios (crushed): 4 tsp
Green cardamoms : 2-3
Bay leaf ; 1

Method:

Boil the milk and add the green cardamoms and bay leaf. This is required to flavour the milk. Boil on medium heat, stirring occasionally and reduce it to 1/4 th of the original. That is reduce the 500ml milk to 100-150 ml and if you are using the big size rasgulla then reducing to 200 ml is enough as the rasgullas will soak some milk.

Meanwhile boil some water in a pan and drop the rasgulla / rosogolla in them. This step is important if you want to have rosogollar payesh inclining towards the milky side and not too syrupy. Boiling the rasgulla in hot water for few minutes will make it puffed, super soft and most importantly will drain out the syrup in it. This is a case of reverse osmosis and only then rasgullas will be able to absorb the milk.

When the milk reduced to the desired quantity add the sugar and mix it well. Adjust the sugar according to taste and keep it in mind that rasgullas are still sweet (slightly) even though you drain out some of the syrup in it.

Take out the bay leaf and cardamom pods from the milk and add a spoonful of crushed pistachios. It will lend a beautiful flavour to the milk. Last, drop carefully the rasgullas one by one, lower the heat and simmer for few more minutes till it soak most of the milk.

Serve rosogollar payesh in a bowl or in individual cups and garnish with crushed pistachios.