ROSOGOLLA AMSATTO'ER PAYESH
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Friends! Today I going to share a dessert recipe. This is a brand-new recipe. You can make it any occasion with very few ingredients. The taste and colour of the dessert is very attractive. Trust me, after tasting the dessert your friends and relatives will definitely ask you the recipe.
SERVING: 4 servings
COOKING TIME: 30min (approx.)
CALORIES COUNTS: 625 Calories (approx.) / 1 medium bowl (inc. 2pcs rosogolla)
INGREDIENTS:
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gobindobhog rice powder- 2tsp
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rosogolla- 9pcs
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amsatto- 160g
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green cardamom- 3pcs
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condensed milk- ½cup
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milk (full cream)- 500ml
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cashew nuts- 8pcs
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pista (pistachio)- 8pcs
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raisins- 20pcs
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cherry- 6pcs (optional)
DIRECTIONS:
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. Alternately, 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 ~2-3hrs. Cold dessert tastes good.
TIP:
We can recycle green cardamom skin when making tea, it will give a nice flavour to the tea.
