Ingredients

• 2 litres - milk for chana (or paneer)
• 1/2 cup - lemon juice
• 1.5 cup - sugar
• 1 litre - milk for payesh
• A handful of cashew nuts
• 4-5 - pistachios, chopped
• 4-5 - cardamoms

How to Make Rosogolla Payesh

• Take two litres of milk in a big saucepan and bring it to boil.
• Remove from heat, put the lemon juice in the milk, stir constantly until chana is ready.
• Now take a fine muslin cloth and drain the water from chana.
• The chana should be completely dry.
• Make 20 lime-sized ball with the chana.
• Make a paste with cashew nuts.
• Take another saucepan, pour 1 litre milk for payesh into the pan and let it boil on medium heat.
• Put the cardamom seeds and cashew nut mix in the milk, then add the sugar.
• Let the milk boil at medium-low heat for 30-35 minutes. The milk should be thick and a light yellow in colour.
• Then add in the chana balls very carefully - don't let the balls break.
• Then stir the milk slowly at medium-low heat for another 10-20 minutes or until the balls become fluffy
• Refrigerate for at least 2-3 hours.