Rasgulla Pudding aka Rasgulla Payesh

 Hello fellas.......as the festival of Nolen Gur or Date Palm Jaggery is coming to an end let us all indulge ourselves in some of the delicacies prepared from Nolen Gur. The Harvest festival which is popularly known as "Makar Sankranti" in Hindi and "Poush Sankranti" in Bengali had just passed by and all the desserts prepared had Nolen Gur in them in some way or the other.

I have some recipes posted on my blog which are traditionally prepared by my Mom and Mom-in-law on the auspicious occasion of Poush Sankranti with Nolen Gur. You can click the link below to have a look:

• Gurer Paayesh/ Rice Pudding with Date Palm Jaggery
• Patishapta/ Crepes with coconut filing
• Nolen Gurer Sandesh/ Date Palm Jaggery Fudge

This time I thought of making something which doesn't require that much of arm workout and well, it's scrumptious too. The recipe which I'm trying to pen down is Rasgulla Pudding. If some guests are coming your way don't worry you can prepare it instantly; you just need to have Rasgullas handy and you're sorted.

I prepared this recipe with some homemade Rasgullas. You can find the recipe here . So, let's get started:

Rasgulla/Rosogolla

Rasgulla or Rosogolla.....Do I need to tell you what it is? Rosogolla and Bengalis are synonyms. You cannot imagine one without the other. It doesn't need any introduction in the Indian subcontinent. But for those who don't know what it is then let me introduce them with this signature Bengali sweet. Rosogollas are homemade cheese balls cooked and soaked in sugar syrup.

Bengali's love for Rosogolla is endless. They can eat it at breakfast, at lunch and can even finish their dinner with it. My love for Rosogolla has a short story behind it. As a child I was not a big fan of sweets and needless to say I had never tasted Rosogolla. My parents used to tell me you are missing such a big thing in your life. But one day my Mesho (Maternal Uncle) insisted me much to have a bite of it but I was not ready and then he took one Rosogolla and put it in my mouth and I realized how delicious it is and what I was missing all that while. From that day onward I can eat Rosogolla at any time of the day.

This time I made Rosogolla on Diwali. I posted its picture even on my Facebook page:

 https://www.facebook.com/pages/Flavors-Of-My-Plate/737185573034586?ref=hl 

 Since I was busy with Diwali chores I was unable to post its recipe before. So now here I am with its recipe. Hope you all will like it.