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
