Friday, October 03, 2014

Rosogollar Payesh - Cheese Dumplings Soaked in Sweetened Cream

Rosogollar Payesh
This Bengali dessert is delicious and requires just a few ingredients!  It consists of fresh cottage cheese dumplings that are soaked overnight in sweetened cream. Canned rosogollas are available in most Indian markets in North America. Using these pre-made rosogollas saves a great deal of time.


Rosogollas Squeezed of All Juice
Canned rosogollas are soaked in heavy syrup. It's important to squeeze each dumpling gently, but thoroughly, to remove as much of the juice as possible. The syrup may be discarded.

Payesh is Poured Over the Rosogollas
'Payesh' refers to the whole milk that is simmered on top of the stove until it's reduced by half. It takes about half an hour to bring 4 cups of whole milk to a boil and simmer over low heat until only 2 cups remain. The milk should be stirred every ten minutes or so to prevent it from sticking to the bottom of the pan. I used a package of Gits Kulfi Mix to sweeten and flavour the payesh in this recipe. If you wish to flavour your own payesh, add some coarsely ground cardamom & pistachios along with sugar to taste, during the last 15 minutes of simmering time. The kulfi mix used here contains all the aromatic spices and just the right amount of sweetness for my taste.

After Refrigeration
The thick, creamy milk is poured over the rosogollas and refrigerated for at least 4 hours before serving, but tastes much better if chilled overnight. The longer they soak in the cream, the softer and juicier the dumplings become. They swell to practically double their size because of the porous nature of the dumplings. These delectable rosogollas bathed in cream can be served chilled or heated for a minute or so in the microwave.

Ingredients:

1 can Haldiram rosogollas (15+/can)
4 cups whole milk
1 pkg. Gits Kulfi mix

Directions:
  1. Remove rosogollas from can, squeezing out & discarding all syrup.
  2. Place rosogollas in a serving dish.
  3. Bring milk to a boil, then reduce heat to lowest setting.
  4. Simmer milk for 30 minutes, stirring occasionally until reduced by half.
  5. Add Kulfi mix, stir until dissolved and simmer for 5 more minutes.
  6. Pour cream over rosogollas & refrigerate overnight or a minimum of 4 hours.






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