Rasogolla Payasam: A Bengali Sweet Treat with a Creamy Twist
35 minutes
975 reads
About Rasogolla Payasam: A Bengali Sweet Treat with a Creamy Twist
Indulge in the magic of Bengali flavors with this Rasogolla Payasam recipe, a delightful fusion of textures and tastes. Imagine the spongy sweetness of Rasogollas, transformed into a rich and creamy dream.Juicy, squeezed Rasogollas swim in a decadent milk and mawa (milk solids) base, punctuated by chewy chushi (tiny rice dumplings) and crunchy toasted nuts. Aromatic cardamom and rose water add a touch of floral elegance, creating a symphony of flavors.This easy-to-follow recipe guides you to create an authentic and unforgettable dessert, perfect for any celebration or a quiet evening of sweet indulgence.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Rasogollas and Flavorings
- 9 Rasogollas
- 1 tsp Cardamom Powder
- 1 tsp Rose Water
Sweetener
- 1/2 cup Sugar
Instructions
- Gently squeeze each Rasogolla to remove excess syrup. Set aside.
- In a large pot or pan, bring the milk to a rolling boil over medium heat. In a separate pan, lightly toast the chushi in 1 teaspoon of ghee until light brown. This enhances their nutty flavor and prevents them from becoming mushy in the payasam. Add the toasted chushi to the boiling milk and stir continuously to prevent sticking.
- Continue stirring the milk and chushi mixture. The chushi will gradually absorb the milk and thicken the payasam, creating a creamy texture.
- Add the mawa to the thickened milk and stir constantly, ensuring it melts smoothly and doesn't stick to the bottom. This adds richness and depth to the payasam. Stir in the chopped nuts, sugar, rose water, and cardamom powder.
- Gently fold in the squeezed Rasogollas. Turn off the heat. Allowing the Rasogollas to sit in the warm payasam helps them absorb the flavors and plump up beautifully. Let the payasam cool for at least one hour. For an extra chilled treat, refrigerate before serving.
Recipe Notes
Good To Know
- For extra flavor and texture, lightly toast the chushi (tiny rice dumplings) in a dry pan before adding them to the milk; this prevents them from becoming mushy and adds a subtle nutty depth.
- To avoid the rasogollas breaking apart, add them to the payasam only after the milk mixture has cooled slightly, allowing them to absorb the flavors without losing their signature sponginess.
- If you prefer a thicker, richer payasam, simmer the milk and mawa mixture longer to reduce it further before combining with other ingredients.
- For a festive touch, garnish with edible rose petals and a drizzle of rose water just before serving—this enhances both presentation and aroma.
Expert Tips
- Adjust the sweetness of the payasam by adding more or less sugar according to your preference. Taste and adjust before adding the rasogollas.
- For a creamier texture, use full-fat milk and consider adding a few tablespoons of heavy cream along with the mawa.
- If you don't have rose water, a pinch of cardamom powder or saffron strands can add a lovely aromatic touch.
Storage Instructions
- Store leftover payasam in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving, being careful not to boil.
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Recipe Nutrition
Calories: 171kcalCarbohydrates: 24gProtein: 3gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 1mgFiber: 1gSugar: 22g
Geeta Biswas
Articles: 919
4 Comments
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This looks incredible! I need to try it.
Looks so mouthwatering! Thanks for sharing.
I’m thrilled to try this recipe!
This looks so inviting! Thank you.