Nolen Gurer Rasogollar Payesh

Name: Nolen Gurer Rasogollar Payesh
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Rasgullas made with Date Palm Jaggery; 500 ml full cream milk (Amul Gold); 6 tbsp powder milk; 1/4th cup crushed date palm jaggery (patali gur); 1/4th tsp cardamom powder

Kumkum Chatterjee @cook_12055532

#Feb #W3
Nolen Gurer Rosogollar Payesh (Rasgulla Kheer with Date Palm Jaggery)is a flavourful Indian dessert.It is a creamy milk pudding made with Kolkata famous sponge Rosogolla or Rasgulla. It tastes amazing when it is made with winter special nolen gur or date palm jaggery.Payesh is usually made during special occasions in Bengal.What can be better than to celebrate Valentine's Day or other such special occasions with a bowl of rasgulla dipped in a thick creamy kheer made with winter special nolen gur or sugar.This milk dessert is best served chilled.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

2 servings

4Rasgullas made with Date Palm Jaggery
500 mlfull cream milk (Amul Gold)
6 tbsppowder milk
1/4th cup crushed date palm jaggery (patali gur)
1/4th tsp cardamom powder

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Steps

30 minutes

1

Boil milk in a broad pan.Test whether the jaggery is suitable or not.For this, boil 1/2 cup milk in a separate pan adding 1 tsp jaggery to it.If it curdles, then you have to make it with sugar.If it doesn't,go ahead with Date Palm Jaggery.
2

Dilute milk powder with 2 tbsp warm milk.Add this to the kheer.Dilute 1 tsp cornflour in water and add it to the milk to make the kheer smooth and creamy.
3

Squeeze out lightly some syrup from the rasgullas. When the milk is reduced to half and gets a thick consistency,add the rasgullas and give it a boil.Test and adjust the sweetness of this dessert. During the entire process,stir constantly to avoid scalding.Turn off heat and set aside to cool.Garnish with chopped almonds,cashewnuts and raisins.Refrigerate.
4

Serve chilled,delicious traditional Bengali Nolen Gurer Rosogollar Payesh/Kheer as an aftermeal dessert to your loved ones on special occasions.