Description
Custard Rasgulla is a delightful Indian dessert where spongy rasgullas are enveloped in a creamy, eggless custard. This fusion treat offers a luxurious experience, perfect for celebrations and special occasions.
Ingredients
Scale
- 3 tablespoons Custard Powder (can substitute with cornstarch and ⅛ teaspoon vanilla extract)
- 4 cups Milk (full-fat recommended)
- 1 cup Sugar (white sugar preferred)
- 35 pieces Mini Rasgullas
- Nuts (for garnishing, optional)
- Dried Rose Petals (for garnishing, optional)
Instructions
- Combine warm milk and custard powder in a cup, mixing until smooth.
- Heat the remaining milk in a saucepan over medium heat. Add sugar and stir until fully dissolved.
- Gradually add the custard mixture to the warm milk while stirring continuously.
- Cook over low heat, stirring constantly until the custard thickens to coat the back of a spatula, about 5-7 minutes.
- Squeeze the rasgullas gently to remove excess syrup, leaving some for moisture.
- Mix the squeezed rasgullas into the cooled custard, reserving 8-10 for garnish.
- Chill the combined dessert in the refrigerator for 1-2 hours.
- Serve chilled in dessert cups, garnished with reserved rasgullas, nuts, and dried rose petals.
Notes
- For a vegan option, substitute whole milk with almond or coconut milk and ensure your custard powder is egg-free.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing is not recommended as it can alter the texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 20 mg