Rosogollar Payesh Or Rasgulla Kheer

Rosogollar Payesh, planning to make for a long time, but somehow I was not able to manage it. Yesterday made it finally. Once I made it for my husband's birthday in the USA. You know what, I'm not a Rosogolla lover. I may be the only Bengali who doesn't like Rosogolla. But I like it if it's soaked in thick creamy milk, like Rasmalai or Rosogollar payesh. This Rosogollar payesh neither is same as Rasmalai nor like Chhanar Payesh. Here you have to make the full-fat milk thicken to 1/3 of its original quantity along with sugar/ jaggery and you have to boil the mini rosogollas into it, till it thicken and give you a smooth creamy like texture. Many people make chhanar payesh this way, but they do it absolutely wrong. Where in chhanar payesh, you have to make chhana out of milk, and then mash it and add it to the boiled thicken the milk. The texture is almost like Rabri. You can check my 'Chhanar Payesh' recipe for the details. So let's check this recipe below...