Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, rosogolla amsatto'er payesh. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

#petuk #rosogollarpayesh #bengalidessert Who doesn't love Rosogolla? It is most wanted and hot favourite sweet among the Bengalis. You just need some milk, Jaggery and a few rasgullas to make this delicious dish!!

ROSOGOLLA AMSATTO'ER PAYESH is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. ROSOGOLLA AMSATTO'ER PAYESH is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have rosogolla amsatto'er payesh using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make ROSOGOLLA AMSATTO'ER PAYESH:

1. Make ready 2 tsp Gobindobhog rice powder
2. Get 9 pcs Rosogolla
3. Get 160 grams Amsatto
4. Take 3 pcs Green cardamom
5. Take 1/2 cup Condensed milk
6. Prepare 500 ml Milk (full cream)
7. Get 8 pcs Pista (pistachio)
8. Make ready 8 pcs Cashew nuts
9. Prepare 20 pcs Raisins
10. Prepare 6 pcs Cherry (optional)

Rasgulla recipe, rosoglla, bengali rosogolla dessert, ras malai, ros malai. Some call it Rasgulla, Rasgulle or rosogolla in Bengali. Whatever the name is - These sweet cheese balls are Payesh Recipe- Caramel Rice Pudding - Durga Pujo Special Recipe - Ranga Payesh - Sharmilazkitchen. But the most celebratory of this, specially in Bengal is perhaps the nolen gur er payesh or the khejur gur er payesh.

Steps to make ROSOGOLLA AMSATTO'ER PAYESH:

1. At first, cut the amsatto or aamsatto into two different sizes (medium ~½” & small ~¼” long). Keep it separately into two different bowls. Cut the nuts into small pieces and the cherry into two halves. Keep it aside.
2. Crush the green cardamoms. Soak and dry the gobindobhog rice in the open air and make a powder using a grinder. Alternatively, you can use basmati rice. Take ~25ml milk in a small bowl, and mix gobindobhog rice powder (2tsp), stir, mix and keep it aside.
3. Boil the milk and reduce to 300ml. Add condensed milk or alternately add sugar. Boil the milk for approx. 20min, the milk will be thickened and colour of the milk will change. Add big sizes amsatto and cook for 1-2min. Add squished rosogolla and cook for 3-4min. Add nuts and raisins and cook for 1-2min. Add rice powder-milk mixture (made earlier) and mix it properly and cook for 1-2min. Add crushed green cardamom. Rosogolla Amsotto’er Payesh is ready to serve.
4. Transfer to another bowl, decorate with nuts, raisins, small sizes amsotto pieces and cherries (optional) at top layer of the dessert. Refrigerate for ~2-3 hours. Cold dessert tastes good.

A delightful breakfast ritual of luchi and patali gurer payesh marks the wintry Sunday mornings in many Bengali homes. Truly, what could be the better way to start the day than this? Does Rosogolla or Rasgulla need any introduction? It is a signature Bengali confectionery. Whenever you talk about Bengali sweets, Rosogolla is the first thing that comes to your mind.

So that is going to wrap it up with this special food rosogolla amsatto'er payesh recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!