Today I have prepared Rosogollar Payesh, which is a sweet delicacy from Bengal. The Rosogollas are boiled in the flavoured milk.
The syrup is squeezed out from the rosogolla and it is re boiled in water again so that it swells up and when the water is squeezed out again and then added to the milk, it will soak the milk well in the rosogollas.
12 Mini Rosogollas
750 Ml full fat Milk
3 to 4 tbsp Sugar
1/4 tsp Cardomom powder
2 tbsp Almond Flakes
2 tbsp Pistachio Coarsley ground
Some Almond flakes and ground Pistachios for garnishing
Take a deep bottom pot. Add the milk. On a low flame let the milk simmer for 10 minutes. Add the sugar, cardamom powder, almond flakes and ground pistachio. Stir and let it simmer till the milk has reduced 1/2 it's quantity. Meanwhile take the Rosogollas, squeeze out the syrup, take a small pan and add 1 cup of water. Boil the water and add the squeezed Rosogullars in the water. Boil it for a minute. Squeeze the excess water out from the Rosogollas. Add the Rosogollas into the milk, continue to cook the milk till the milk has thickened up. Remove it from the flame, garnish it with remaining almond and pistacho. Serve it chilled.