Served as dessert. A cuisine from West Bengal (eastern India). Durga Puja special recipe.
Speciality: A cuisine for Durga Puja/Sharodiya festival.
Ingredients for Rasgulla Payesh
Milk - 2 litres
Rasgulla (or rasogolla) - 20
Sugar - 1/2 kg
Pistachio nuts - 8
Method for Rasgulla Payesh
Cut the rasgullas into two halves.
Boil the milk.
Keep boiling until the volume reduces to half the original volume.
Add sugar to the milk and let it cook at low heat.
Add the rasgulla pieces and let it cook for 7 more minutes.
Remove from heat.
Can be served hot or cold as desired.
Garnish with small pieces of pistachio nuts before serving.