Rasgulla Kheer or Rosogollar Payesh

Name: Rasgulla Kheer or Rosogollar Payesh
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 rasgullas; 300 ml full fat milk; 2 tbsp milk powder; 3 tbsp sugar; 1 tsp arrowroot; 3 green cardamoms crushed; 1 tsp dry rose petals; 7-8 cashewnuts chopped

Kumkum Chatterjee @cook_12055532

#navratri
Rosogollar Payesh or Kheer is a traditional Bengali delicious creamy milk pudding made with very few ingredients and spongy rasgullas.Payesh or kheer is generally made to celebrate any festival like Navratri,Durga Puja and other auspicious occasions. Rasgulla Kheer or Payesh are soft spongy cottage cheese dumplings dipped in a sweet creamy reduced full fat milk.They are best served chilled .

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

2 servings

4rasgullas
300 mlfull fat milk
2 tbspmilk powder
3 tbspsugar
1 tsparrowroot
3green cardamoms crushed
1 tspdry rose petals
7-8cashewnuts chopped

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Steps

30 minutes

1

Boil milk in a heavy bottomed pan till it is reduced to half.Add diluted milk powder and sugar to it while boiling.Add little arrowroot to thicken the milk till a creamy consistency is attained.
2

When the kheer attains desired consistency, squeeze out lightly the syrup from rasgullas and add them gently to the kheer.Give it a boil.Mix well adding crushed cardamom powder.Allow to cool and refrigerate.Garnish with dry/fresh rose petals and chopped cashewnuts.Other nuts like chopped almonds and pista and pinch of saffron may be added but optional.Serve chilled delicious Bengali style Rosogollar Payesh or Kheer as a dessert.