Custard Rasgulla

5 from 1 vote

Custard Rasgulla is a delicious fusion dessert in which rasgullas are dunked in custard sauce. Use my easy recipe to make it this festive season.

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.

Custard rasgulla served in a bowl.
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About Custard Rasgulla

Custard Rasgulla is a fusion dessert where juicy rasgullas are added to a creamy homemade custard sauce and 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, Rakshabandhan, or any other Indian festival. You can also make it for special occasions, house parties, or weekend desserts.

Ingredients

Milk – To make this dessert, use whole (full-fat) milk. It will give it a rich and creamy texture.

Custard Powder – You can use homemade custard powder or buy a box.

Rasgulla – I used store-bought rasgulla to quicken the process, but you can make them at home.

Sugar – Adjust according to your taste and preference.

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Custard Rasgulla is a delicious fusion dessert where rasgullas are dunked in custard sauce. Make it this festive season using my easy recipe (vegetarian).
5 from 1 vote

Custard Rasgulla Recipe

Custard Rasgulla is a delicious fusion dessert where rasgullas are dunked in custard sauce. Make it this festive season using my easy recipe.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 people

Ingredients 

  • 17 fluid ounces whole milk (full-fat milk) (500 ml, divided)
  • 5 tablespoons custard powder
  • ¼ cup granulated white sugar
  • 8-10 rasgulla (or 20-25 mini rasgulla, squeezed and cut into small pieces)
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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.

Notes

Adjust the sugar as per your taste.
Add some milk if the custard has thickened a lot after cooling, and whisk well.

Nutrition

Calories: 208kcal, Carbohydrates: 35g, Protein: 6g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 64mg, Sodium: 104mg, Potassium: 301mg, Sugar: 20g, Vitamin A: 254IU, Vitamin C: 0.1mg, Calcium: 207mg, Iron: 0.4mg
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