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Rasgulla Payesh recipe

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Ingredients (Measurement Conversion Calculator)

Rasgulla (or rasogolla) - 20
Milk - 2 litres
Pistachio nuts -
Sugar - 1/2 kg

Directions

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. Stir constantly. 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.

Served as dessert. A cuisine from West Bengal (eastern India). Durga Puja special recipe.

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