Rosogollar Payesh

Recipe by
Total Time:
2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 15-20 - Rasgullas (from store)
  • 1 cup - Evaporated milk
  • 2 cups - Whole milk
  • 1/2 cup - Sweetened condensed milk
  • A few saffron strands
  • 1/2 tsp - Cardamom powder
  • A few pistachio nuts

How to Make Rosogollar Payesh

  • Squeeze out the sugar syrup from the rasgullas and keep aside.
  • Bring to boil the evaporated milk and whole milk.
  • Immediately add the sweetened condensed milk and saffron strands and stir continuously until the milk turns a bit thick.
  • Add the cardamom powder, give a stir and put off the stove.
  • Pour this saffron milk over the already prepared rasgullas and keep aside to cool.
  • Keep in fridge and serve chilled, topped with pistachios. Recipe courtesy: Priya Easy N Tasty Recipe