Roshogollar Payesh:

Rasgulla or Roshogolla is a famous sweet dish in India, mainly in West Bengal. It is a traditional Bengali sweet dish. No one can say no to Roshogolla. Festivals and occasions are can't celebrate without Roshogolla.  It is made with homemade cottage cheese. This cottage cheese or chana are prepared from milk, curdled by lemon juice, after making small balls it boiled in sugar syrup to be puffed and spongy. But today I am going to make Roshogollar payesh. After making Roshogolla we dip it into creamy evaporated scented milk. There is a difference between Rasmalai and Rosogollar Payesh. Rasmalai's shape is different than Roshogolla and the syrup is slightly yellowish for the use of Saffron, but the Roshogollar payesh it is the same Roshogolla only the size is smaller and the milk pudding is like normal Bengali milk pudding and as Rasmalai no nuts are used for garnishing.

Today is Jamai Shashti and my mom miles away to give the treat to her son -in -law. So behalf of her I made Roshogollar Payesh which mom used to make on the day of Jamai Shashti. Though I know the taste will be not the same. 

To make Roshogolla'r payesh first we need to make Roshogolla then payesh or milk pudding to dip Roshogolla, boil for some time, and then cool before serving.

Some other sweets from my kitchen :
Cham Cham

Sandesh

Baked Roshogolla

Narkel Naru

Mango Malai Cham Cham

Roshogolla

Pantua/ Gulabjamun
Rasmalai

Mohon bhog/ Suji Halwa
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Course - Dessert/ Sweet dish

Dish- Bengali

Author- Usashi Mandal

Serves- 4

Preparation time - 40 minutes

Cooking time - 30 +minutes  

Ingredients:- 

                                

For making Roshogollas

1 liter / 4 cups of whole milk

2 cups of sugar

6 cups of water

2 tbsp of lemon juice   

2 tbsp milk

For making payesh/ milk pudding

3 cups of whole milk

1 cup of sugar

1 tsp cardamom powder

1 tsp rose water   

1 bay leaf

                                                                          

  Method:-

To make the Chana for Roshogolla click the link to see the process:

Homemade Chana

To see the process of making Roshogolla click the link here

Roshogolla

1. After making Roshogolla cool it for 2 hours minimum before adding on payesh or milk pudding.

2. Let start making Payesh. In a thick pan add 3 cups of whole milk. When it comes to boiling point cook it in low flame until milk reduced into half quantity. A layer of milk cream will be at the top.

3. Add sugar, when sugar dissolves add Roshogollas gently. Boil in low flame stirring often for 5 to10 minutes. Switch off the flame and add cardamom powder and rose water. Mix well. 

4.  Cool in refrigerator for 2 hours before serving

5.  Creamy spongy delicious Roshogollar payesh is ready to serve.