Rasogolla Payasam
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Rasagolla is very favorite part of sweet. Bengal is famous for the sweet. So I am to attempt in a different twist.
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Ingredients
- 8- 10 piece 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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Instructions
- All rasogolla pieces Wil be squeezed and keep aside.
- 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.
- Chushi is made by rice powder or refine flour. You can buy or home made. Due to Chushi gradually milk will become thickened.
- Now add mawa stir continuously should not stick to bottom.
- Add chopped nuts, sugar, rose water and cardamom powder.
- At last add squeezed rasogolla and switch off the flame. Let it cool at least one hour so rasogolla will swell with milk.
- Keep in freeze and serve cool Payasam.
Notes
I know you will enjoy and demand more.
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