Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, rosogolla amsatto'er payesh. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
ROSOGOLLA AMSATTO'ER PAYESH is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. ROSOGOLLA AMSATTO'ER PAYESH is something which I’ve loved my whole life.
Rosogolla Payesh is a delicious Indian recipe served as a Snacks. Find the complete instructions on Bawarchi. Take two litres of milk in a big saucepan and bring it to boil.
To get started with this particular recipe, we must first prepare a few ingredients. You can have rosogolla amsatto'er payesh using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make ROSOGOLLA AMSATTO'ER PAYESH:
- Get 2 tsp Gobindobhog rice powder
- Prepare 9 pcs Rosogolla
- Make ready 160 grams Amsatto
- Prepare 3 pcs Green cardamom
- Take 1/2 cup Condensed milk
- Get 500 ml Milk (full cream)
- Take 8 pcs Pista (pistachio)
- Get 8 pcs Cashew nuts
- Prepare 20 pcs Raisins
- Make ready 6 pcs Cherry (optional)
Khejur Gurer Rosogolla was a special treat for Pasta's Birthday and again thanks to my lethargic nature I have not posted it here on time and it was in draft I just opted for the Khejur Gurer Rosogolla instead of a normal white version of it. Every year I store a fair amount of Khejur Gur er Patali or Date. My simui er payes is almost like the famous Muslim Id special dessert sheer khurma, thick, creamy and rich with dry fruits. And I have a sure shot method to get the consistency right every time with soft and separate strands of thin vermicelli.
Instructions to make ROSOGOLLA AMSATTO'ER PAYESH:
- At first, cut the amsatto or aamsatto into two different sizes (medium ~½” & small ~¼” long). Keep it separately into two different bowls. Cut the nuts into small pieces and the cherry into two halves. Keep it aside.
- Crush the green cardamoms. Soak and dry the gobindobhog rice in the open air and make a powder using a grinder. Alternatively, you can use basmati rice. Take ~25ml milk in a small bowl, and mix gobindobhog rice powder (2tsp), stir, mix and keep it aside.
- Boil the milk and reduce to 300ml. Add condensed milk or alternately add sugar. Boil the milk for approx. 20min, the milk will be thickened and colour of the milk will change. Add big sizes amsatto and cook for 1-2min. Add squished rosogolla and cook for 3-4min. Add nuts and raisins and cook for 1-2min. Add rice powder-milk mixture (made earlier) and mix it properly and cook for 1-2min. Add crushed green cardamom. Rosogolla Amsotto’er Payesh is ready to serve.
- Transfer to another bowl, decorate with nuts, raisins, small sizes amsotto pieces and cherries (optional) at top layer of the dessert. Refrigerate for ~2-3 hours. Cold dessert tastes good.
Actually there are many varieties of vermicelli available with. Payesh is a dish which is made in many Hindu celebrations. This dessert is also a special recipe for Ed (At the end of Ramadan, Muslims throughout the world have a joyous three-day celebration). While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli or. সাবুর পায়েস (Sabur Payesh). Meanwhile open a can of rasgulla/rosogolla.
So that is going to wrap it up with this special food rosogolla amsatto'er payesh recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
