Custard Rasgulla Recipe
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Custard rasgulla is a fusion dessert in which juicy, soft rasgullas are added to a creamy, homemade, eggless custard sauce, then garnished with slivered nuts. If you have ready rasgullas at home, this dessert comes together in just 20 minutes. Custard rasgulla is a great make-ahead dessert for a bigger crowd.
Serve it at festivals like Holi, Diwali, Raksha Bandhan, or any other Indian celebration. You can also make it for special occasions, house parties, or as a weekend dessert.
Here are a few more fusion dessert recipes that you may like: Gulab jamun yogurt parfaits, rasmalai trifle, paan truffles, and jalebi white chocolate bark.
Quick Look: Custard Rasgulla
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes (plus chilling)
Servings: 4 people
Calories: Approx. 210 per serving
Dietary Info: Vegetarian, eggless
Taste: Sweet, creamy, and gently indulgent with the milky richness of homemade custard, the soft sweetness of syrup-soaked rasgullas, and a satisfying crunch of slivered nuts, a fuss-free fusion dessert that feels made for every Indian celebration.
Texture: Silky, pourable custard sauce with pillowy, melt-in-the-mouth rasgulla pieces throughout.
Skill Level: Easy
Tools Needed: Saucepan, wire whisk, mixing bowl, cling wrap.
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Table of Contents
Ingredients
- Milk – Use whole (full-fat) milk to make this dessert. It will give it a rich and creamy texture.
- Custard Powder – You can make your own custard powder using my homemade custard powder recipe or buy a box.
- Rasgulla – I used store-bought rasgulla to quicken the process, but you can make them at home.
- Sugar – Adjust to your taste and preference.
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Custard Rasgulla Recipe
Ingredients
- 500 milliliters whole milk (full-fat milk) (divided)
- 5 tablespoons custard powder
- ¼ cup granulated white sugar
- 8-10 rasgulla (or 20-25 mini rasgulla, squeezed and cut into small pieces)
Instructions
- Take ½ cup of milk in a bowl and add custard powder to it.
- Mix well to make a lump-free mixture.
- Heat the remaining milk in a pan over medium heat.
- Add sugar and cook until it dissolves, stirring frequently.
- Add the custard mixture to the pan slowly and keep whisking throughout.
- Cook on medium heat until the mixture thickens, stirring continuously to prevent the formation of lumps.
- Once the custard has thickened, remove the pan from the heat.
- Add the chopped rasgulla to the custard sauce and mix well.
- Cover the pan with a cling wrap to avoid the formation of a cream layer on top.
- Cool the custard completely.
- Chill it for 3-4 hours.
- Garnish with slivered nuts and halved mini rasgullas and serve chilled.
Which brand of rasgulla did you use?
MTR, but you can use any.