Name: Custard Rasgulla
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Indian
Ingredients: 16-18 small or mini rasgullas (homemade or store-bought); 3 cups full-fat milk (or 2%); 2 tablespoons custard powder (or substitute with cornflour, 1/8 tsp vanilla extract, and a pinch of turmeric); 3-4 tablespoons sugar (adjust to taste); 2 tablespoons chopped nuts (e.g., pistachios, almonds), for garnish; Rose petals (optional, for decoration)

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A delightful fusion dessert where soft, spongy Indian rasgullas bathe in creamy, eggless custard. This dessert brings together traditional Bengali sweetness and a comforting vanilla twist—perfect for entertaining or a festive spread.

Custard Rasgulla

Why You’ll Love This Recipe

I love how the classic rasgullas get a delicious upgrade with velvety custard. The flavor surprise is subtle but delightful. It’s easy to make, requiring only a few pantry staples. I appreciate how elegant it looks without needing complicated techniques. It’s ideal for preparing ahead, making it a stress-free treat for parties like Diwali or any special dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Small or mini rasgullas (homemade or store-bought)
Full‑fat milk (or 2%)
Custard powder (or cornflour with vanilla and a pinch of turmeric)
Sugar
Chopped nuts (e.g., pistachios, almonds) for garnish
Rose petals (optional decorative touch)

Directions

If using store-bought rasgullas, gently squeeze out some syrup—just enough to soften them—without causing them to crack.
In a small bowl, whisk the custard powder into warm milk until it’s lump-free.
Heat the remaining milk and sugar in a saucepan on medium, stirring until the sugar dissolves.
Pour the custard‑milk mix into the hot milk, stirring continuously to avoid lumps. Cook until slightly thickened.
Add the rasgullas to the custard sauce, gently stirring so they’re coated and warmed through.
Transfer to a serving bowl; refrigerate for a few hours to chill and let flavors meld.
Before serving, garnish with chopped nuts and rose petals, and optionally reserve a few rasgullas to top individual portions.

Servings and timing

This recipe makes about 8 servings.
Preparation time: ~15 minutes.
Cooking time: ~10 minutes.
Chilling time: 2–6 hours (I often refrigerate overnight so it’s party‑ready).

Storage/reheating

I keep leftovers in an airtight container in the fridge, where it stays fresh for up to 2 days. If I want to serve it warm, I gently reheat a portion in a saucepan over low heat or in the microwave, stirring occasionally to maintain creaminess.

FAQs

What can I use instead of custard powder?

If I don’t have custard powder, I use the same amount of cornflour mixed with about ⅛ teaspoon of vanilla extract and a tiny pinch of turmeric for color.

Can this dessert be made vegan?

Absolutely—I replace dairy milk with almond or soy milk and use vegan custard mix. The texture is slightly different but just as delicious.

Can I use full-size rasgullas?

Yes, I do it often. I take about 8–9 regular rasgullas and cut them into quarters before adding them to the custard.

How sweet should the custard be?

I adjust sugar to taste. I usually start with a moderate amount, taste after custard thickens, and add more if needed for balance.

Can I prepare this in advance?

Definitely. I often make it the night before—chilling allows the custard to set properly and the rasgullas to soak up the sauce.

Conclusion

Custard Rasgulla is a simple yet impressive twist on a traditional sweet, combining the soft chew of rasgullas with the smooth elegance of custard. I love serving it chilled, especially during festive gatherings—it’s always a hit. Give it a try, and let me know how it dazzles your guests!