Description
A delightful fusion dessert featuring soft, spongy rasgullas immersed in a rich, creamy eggless custard. This Custard Rasgulla recipe is easy to prepare and perfect for celebrations, offering an irresistible melt-in-your-mouth experience.
Ingredients
Scale
- For the Custard:
- 1 cup Custard Powder (or cornflour with vanilla extract)
- 3 cups Milk (full-fat recommended)
- 0.75 cup Sugar (adjust to taste)
- For the Rasgullas:
- 12 pieces Rasgullas
- For the Toppings:
- 0.5 cup Nuts (chopped)
- 0.25 cup Dried Rose Petals (optional)
Instructions
- In a bowl, combine warm milk and custard powder. Stir until smooth and set aside.
- In a saucepan, bring the remaining milk to a gentle simmer. Add sugar and stir until dissolved.
- Gradually pour the custard mixture into the simmering milk, stirring continuously to avoid lumps.
- Cook on low heat, stirring constantly, until the custard thickens to coat the back of a spatula (about 5-7 minutes).
- Remove from heat and let the custard cool to room temperature.
- Gently squeeze the rasgullas to remove excess syrup, being careful not to break them.
- Carefully fold the squeezed rasgullas into the cooled custard.
- Transfer the mixture to a container and chill in the refrigerator for 1-2 hours.
- Serve the Custard Rasgulla chilled in dessert cups. Garnish with nuts and dried rose petals.
Notes
- For extra sweetness, a drizzle of honey can be added before serving.
- Ensure rasgullas are squeezed gently to maintain their shape.
- Full-fat milk provides the creamiest texture for the custard.
- Cook custard on low heat, stirring continuously to prevent burning and lumps.
- Creative garnishing enhances the visual appeal of the Custard Rasgulla.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg