ROSOGOLLA AMSATTO'ER PAYESH
ROSOGOLLA AMSATTO'ER PAYESH

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rosogolla amsatto'er payesh. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

ROSOGOLLA AMSATTO'ER PAYESH is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. ROSOGOLLA AMSATTO'ER PAYESH is something which I’ve loved my whole life. They’re nice and they look wonderful.

Sweets or desserts are very close among the Bengalis. Great recipe for ROSOGOLLA AMSATTO'ER PAYESH. CuisineGhar is happy to share the recipe with all of you. Rosogolla Amsattoer Payesh is a brand-new sweet or dessert recipe.

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

Now take a fine muslin cloth and drain the water from chana. The chana should be completely dry. Make a paste with cashew nuts. Squeeze out the sugar syrup from the rasgullas and keep aside.

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.

Make a paste with cashew nuts. Squeeze out the sugar syrup from the rasgullas and keep aside. Bring to boil the evaporated milk and whole milk. Immediately add the sweetened condensed milk and saffron strands and stir continuously until the milk turns a bit thick. Add the cardamom powder, give a stir and put off the stove.

So that’s going to wrap it up for this exceptional food rosogolla amsatto'er payesh recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!