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Rasogolla Payasam

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Rasogolla Payasam
Rasogolla Payasam
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryVeg
  • Cuisine TypeBengali
  • Good for Snacks
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About this Recipe

Rasagolla is very favorite part of sweet. Bengal is famous for the sweet. So I am to attempt in a different twist.

Ingredients & Quantity
  • 8- 10 pieces of rasogolla
  • 1 litre of milk
  • 1 hand full chushi
  • 1/2 cup fresh mawa
  • 1/2 cup chopped nuts
  • 1 tsp green cardamom powder
  • 1 tsp rose water
  • 1/2 cup sugar
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How to cook?
  1. All rasogolla pieces Wil be squeezed and keep aside.
  2. Rasogolla Payasam
  3. Take a deep pan boil milk. Take another frying pan add 1 tsp ghee add chushi to shallow fry. It will light brown. Add chushi into the boiling milk. Stir continuously.
  4. Chushi is made by rice powder or refine flour. You can buy or home made. Due to Chushi gradually milk will become thickened.
  5. Now add mawa stir continuously should not stick to bottom.
  6. Add chopped nuts, sugar, rose water and cardamom powder.
  7. At last add squeezed rasogolla and switch off the flame. Let it cool at least one hour so rasogolla will swell with milk.
  8. Keep in freeze and serve cool Payasam.
Notes

I know you will enjoy and demand more.

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Naah! Not that fond of food