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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.
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