Rosogolla Payesh

Recipe by
Total Time:
5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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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.