Rasgulla Payesh
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Rasgulla Payesh is a majestic, delicate, and profoundly aromatic Bengali heritage sweet, uniquely celebrated for its milk-on-milk richness and intense creamy profile. This recipe features specifically prepared mini rasgullas (chenna balls) simmered in a reduced, sweetened milk base flavored with cardamom and nuts. Known for its sophisticated flavor layers and status as a world-famous mandatory dessert in traditional Bengali festive dining, it represents the soulful heart of heritage vegetarian confectionery. The taste is intensely sweet and velvety, with the nolen gur (optional) Providing a unique professional-grade earthy lift. Best enjoyed chilled. A Mandatory centerpiece for the grand Durga Puja feasts.
Ingredients
Cooking Instructions
Tips & Secrets
- Using full-fat milk is mandatory for achieving the most professional-grade rich payesh finish.
- Ensuring the rasgullas are soft and fresh provides the absolute secret to a superior milk absorption.
- The addition of a little rose water (optional) provides the essential professional-grade floral lift.
- Always serve chilled specifically to ensure the signature professional-grade refreshing creaminess.
Nutritional Information(Per 1 bowl (150g))
260 kcal
7g
12g
32g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.