Custard Rasgulla Recipe

A bowl of Custard Rasgulla, an Indian dessert with cheese balls soaked in creamy, saffron milk and garnished with dried rose petals and chopped nuts, placed on burlap with a small bowl of garnishes beside it.

5 from 1 vote

Custard Rasgulla Recipe

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

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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