Custard Rasgulla Recipe
Custard Rasgulla is the ultimate fusion of classic Indian sweets and creamy Western-style custard, and once you’ve tried it, you’ll wonder why these two favorites weren’t always served together! This chilled dessert features soft, spongy rasgullas soaking in a decadent, aromatic vanilla custard, finished with a jewel-bright garnish of pistachios, almonds, and the subtle fragrance of saffron and rose. Every spoonful combines the milky goodness and chewy texture you love about rasgulla with the silken embrace of rich custard, making Custard Rasgulla perfect for impressing guests, delighting family, or simply treating yourself on a cozy night in.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering your ingredients for Custard Rasgulla couldn’t be simpler! Each item here brings something special to the dessert, whether it’s creating that signature bounce in the rasgulla, lending golden color to the custard, or infusing every bite with flavor and crunch. Here’s what you’ll need and why:
- Rasgullas: Use 12 soft rasgullas, store-bought or homemade; they provide that pillowy, chewy base which soaks up all the creamy custard goodness.
- Whole milk: 2 cups create a rich, luscious custard—don’t skimp here, as the fat content gives body and mouthfeel.
- Custard powder (vanilla flavor): 2 tablespoons; this makes the custard thick and adds a subtle aroma and color that’s instantly inviting.
- Sugar: 3 tablespoons (adjust to taste); essential for a perfectly sweet custard that balances the mild flavor of rasgullas.
- Cardamom powder: ¼ teaspoon for a beautiful floral warmth that sets this dessert apart.
- Chopped pistachios: 2 tablespoons add color and a pleasant nutty crunch.
- Chopped almonds: 2 tablespoons bring a rustic, earthy note and extra texture.
- Saffron strands: (optional) lend a luxurious scent and a hint of golden hue—just a pinch does wonders.
- Rose water or kewra water: (optional, ½ teaspoon); either will give your Custard Rasgulla that unmistakable “Indian festive” aroma.
How to Make Custard Rasgulla
Step 1: Prep the Rasgullas
Start by gently squeezing the sugar syrup out of your rasgullas. They should still be moist but not soggy—think of a tender sponge just waiting to absorb the lovely custard. Set them aside on a plate. It might feel odd to squeeze them, but this step helps the rasgullas soak up all the velvety custard flavor later. Handle with care for best texture!
Step 2: Make the Custard Slurry
In a small bowl, mix your custard powder with ¼ cup of cold milk, stirring until all lumps are gone. This simple slurry ensures the custard thickens evenly without forming pesky clumps. The secret is to fully dissolve the powder before introducing it to heat—patience here pays off with a smooth finish.
Step 3: Prepare the Custard Base
Pour the remaining milk into a heavy-bottomed saucepan and bring it to a gentle boil over medium heat. Watch for tiny bubbles around the edges, then reduce the heat. Stir in the sugar and cardamom powder, blending until the sugar dissolves. This infusion of cardamom lifts the entire dessert with sweet, aromatic notes.
Step 4: Thicken the Custard
Slowly pour the custard slurry into the hot milk while stirring constantly. Don’t rush—continuous stirring prevents lumps and yields a glossy, homogenous custard. Cook over low heat for 5 to 7 minutes, or until the mixture thickens to a rich, pourable consistency. If using saffron, add a few strands now for a touch of luxury. Remove from heat and let the custard cool to room temperature.
Step 5: Combine and Chill
Once your custard is cool (this keeps the rasgullas soft), gently fold in the squeezed rasgullas. Make sure they’re fully immersed in that golden custard pool. Transfer the mixture to a serving bowl, cover, and chill in the refrigerator for at least 1 to 2 hours. This resting time lets the flavors meld and makes the dessert beautifully refreshing.
How to Serve Custard Rasgulla
Garnishes
Before serving, sprinkle the Custard Rasgulla generously with chopped pistachios and almonds for beautiful color and a delightful crunch. If you’re feeling fancy, add a few saffron strands and finish with a splash of rose water or kewra water—these touches add aromatic complexity and transform every serving into a celebration.
Side Dishes
Custard Rasgulla truly shines on its own, but if you’d like to round out your menu, pair it alongside other Indian sweets like gulab jamun or soan papdi for a festive dessert platter. Fresh tropical fruit or a small cup of masala chai are also wonderful, as their lighter notes balance the richness of the dish.
Creative Ways to Present
For a show-stopping presentation, try serving Custard Rasgulla in elegant glass cups or mini mason jars—each layer reveals the creamy custard, with nuts layered on top. You can even transform it into a “dessert trifle” by alternating fresh fruit and custard rasgulla bites. For a party, present individual portions topped with edible silver leaf or flower petals for a luxe touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Custard Rasgulla (lucky you!), simply store the leftovers in an airtight container in the fridge. The flavors get even better overnight, and the nuts add a lovely subtlety as they soften just slightly. Try to consume within 2 to 3 days for the freshest taste and softest rasgullas.
Freezing
While many Indian sweets can be frozen, Custard Rasgulla doesn’t take well to the freezer—the texture of the rasgulla and custard can change, becoming grainy or rubbery. For best results, make and enjoy this dessert fresh or refrigerated. If you absolutely must freeze, do so before adding the noodles, then defrost gently and add the toppings just before serving.
Reheating
Custard Rasgulla is best enjoyed chilled. If it’s been in the fridge for several hours, simply give it a gentle stir and serve. If you prefer it slightly warmer on a cold day, let it sit at room temperature for 20 to 30 minutes before eating, but avoid heating it directly as this can cause the custard to split and the rasgullas to become tough.
FAQs
Can I use homemade rasgullas instead of store-bought?
Absolutely! Homemade rasgullas add a delicious, fresh touch and allow you to control sweetness and texture. Just be sure they’re completely cooled and gently squeezed before adding them to your custard.
Why should the custard cool before adding rasgullas?
Mixing hot custard with rasgullas risks making them shrink or turn rubbery. Cooling the custard first keeps the rasgullas soft, spongy, and ready to absorb all those lovely flavors.
What other custard flavors can I try?
Feel free to get creative! Mango puree or a hint of kesar (saffron) folded into the custard can take Custard Rasgulla in an exciting new direction. Try chocolate or rose custard for unique festive twists.
Is Custard Rasgulla suitable for special diets?
Custard Rasgulla is vegetarian and can be made gluten-free if you use certified gluten-free custard powder. For dairy-free versions, experiment with almond or oat milk and suitable rasgullas, though the texture may differ.
Can I prepare Custard Rasgulla in advance for a party?
Yes! Prepare the dessert up to a day in advance and keep it chilled until serving. In fact, the flavors deepen and improve the longer they meld together in the refrigerator.
Final Thoughts
If you’re looking to bring a little extra sparkle to your dessert table, Custard Rasgulla is an absolute must-try. It’s comforting and indulgent, yet surprisingly simple to whip up. Give this recipe a whirl, and you’re sure to have everyone asking for seconds and the secret to your new specialty!
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Custard Rasgulla Recipe
- Total Time: 25 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of traditional Indian rasgullas with creamy custard in this easy-to-make dessert recipe. Perfect for special occasions or a sweet treat any time!
Ingredients
Rasgulla:
- 12 rasgullas (store-bought or homemade)
Custard:
- 2 cups whole milk
- 2 tablespoons custard powder (vanilla flavor)
- 3 tablespoons sugar (adjust to taste)
- ¼ teaspoon cardamom powder
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped almonds
- Saffron strands (optional)
- Rose water or kewra water (optional, ½ teaspoon)
Instructions
- Squeeze the syrup gently from the rasgullas: Set the rasgullas aside.
- Mix custard powder with milk: In a bowl, form a slurry with custard powder and ¼ cup milk.
- Boil milk: In a saucepan, bring the remaining milk to a boil.
- Add sugar and cardamom: Lower heat, mix in sugar and cardamom powder.
- Combine custard slurry: Slowly add the custard slurry to the milk while stirring.
- Cook custard: Cook for 5 to 7 minutes until thickened.
- Cool and mix: Allow custard to cool, then fold in rasgullas.
- Chill: Refrigerate for 1 to 2 hours.
- Garnish and serve: Garnish with nuts, saffron, and rose water before serving.
Notes
- Cool custard completely before adding rasgullas to avoid texture issues.
- Experiment with flavors like mango or saffron for variety.
- Best served chilled for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 2 rasgullas with custard
- Calories: 210
- Sugar: 24g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
