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
Scale
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
