Description
A delightful fusion dessert combining soft, spongy Indian rasgullas with creamy, eggless vanilla custard. This simple yet elegant treat is perfect for festive occasions or entertaining guests.
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)
Instructions
- Gently squeeze syrup from store-bought rasgullas without cracking them.
- In a small bowl, whisk custard powder with a little warm milk until smooth.
- Heat the remaining milk and sugar in a saucepan over medium heat, stirring until sugar dissolves.
- Slowly add the custard mixture into the hot milk, stirring constantly to prevent lumps.
- Cook until the mixture thickens slightly.
- Add rasgullas to the custard, gently stir to coat and heat through.
- Transfer to a serving bowl and refrigerate for 2–6 hours or overnight.
- Garnish with chopped nuts and rose petals before serving. Optionally reserve some rasgullas for topping individual portions.
Notes
- Substitute custard powder with cornflour, vanilla extract, and turmeric if needed.
- Use almond or soy milk for a vegan version.
- Full-size rasgullas can be used by quartering them.
- Adjust sugar to taste during cooking.
- Best served chilled after refrigeration for a few hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
