Friday, March 11, 2016

Rosogolla Paayes



Chenna - of 2 ltr cow milk
Sugar syrup
Water - 300 ml
Sugar - 250 gms
Milk - 1 1/2 ltr
Besan - 1 tsp
Few saffron strands
Cardamom powder - 1/2 tsp
A pinch of flour
Ghee - 1 tsp


Smash chenna with your hand into a fine paste till a small quantity of fat comes out of it. 
Now add a pinch of flour and mix well and make small balls out of it. 
Make sugar syrup and add these chenna balls into it and boil for 20 to 25 mins. 
Now the rosogollas are ready.

Method to make payes

Boil 1 1/2 ltr of milk till it becomes half. 

Now take a pan and add a tsp of ghee and a tsp of besan. Mix it well. 
Add the milk to it and boil it again for five minutes. 
Take the rosogollas from the sugar syrup and add them to the milk and boil for five minutes. 
Now add the saffron and cardamom powder. S
Serve rosogolla payes cold.

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