Saturday, 16 July 2011

Rosogollar Payes ( Rasgulla kheer )

Rasgulla represents class of Bengali sweets to everybody. This dish takes it to another level - it can act as a sweet ending to any grand lunch/dinner - it will never let you down. Along with the sublime taste is the good looks (:-))... it is sure to create a classy first impression when you serve it.. chilled.


Rasgulla - 6-8 pieces
Milk - 1/2 lit
Sugar- 5 tsp
Green cardamom- 2 (crushed)
Kewra water- 1 tsp
Raisins- 6-8
Saffron- 1 pinch


Boil the milk to thicken it to half in a kadai.
Stir it continuously.
Add crushed Cardamoms & sugar during boling for flavour.
Remove the Cardamoms after 5 mins.
When the milk becomes thickened,add Rasgullas.
Cook for 5 mins.
Remove from the flame.
Add Kewra water & Saffron.
Refrigerate for 2-3 hours.
Serve it chilled.

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