Monday, January 21, 2013

Rosogollar Payesh





Few days back I bought a tin of sealed rosogollas from an Indian grocery store here. I knew immediately after putting one rosogolla into my mouth that I would have difficulty to finish the rest. I was pretty disappointed and started racking my brain as how to make use of them otherwise. One option was disposing them into the dustbin which went against the principle that I strictly adhere to about not wasting food. Then the idea of making rosogolla payesh struck my mind. In Kolkata, once a relative gifted us 100 rosogollas while paying a visit. Impossible for the two of us to polish off such a humongous amount of rosogollas on our own, we distributed some to our cook and maid but still a considerable number was left. Then my mother suggested me to make rosogolla payesh with the excess.
So this is what I do usually whenever I buy the sealed rosogollas from the market because most of the time I don't like the way they taste compared to what we are used to in Kolkata. Since the time I have left Bengal, one thing that I have been missing beyond words is rosogolla. Couple of times I have made rosogollas at home, but the taste never matches the ones we get in sweet shops. 



 


Ingredients:                                                   Cooking time: 40 minutes - 1hr
ü  16 rosogollas
ü  1 litre full fat milk
ü  1/2 tsp cardamom powder
ü  1 cup sugar or more, as per your sweet craving
ü  Slivered almonds
ü  Broken pistachios
Method:
1) Continue heating milk on low medium heat till milk reduces half in volume.
2) Add sugar and stir till it dissolves. Add cardamom powder and mix in.
3) Toss the rosogollas in and cook for 10 more minutes.
4) Bring the payesh to room temperature. Garnish with pistachios and almonds.
5) Serve cold.

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