There’s something pure and magical about Custard Rasgulla—a beloved Indian dessert that weaves together the pillowy softness of classic rasgullas with the luscious silkiness of aromatic vanilla custard. The first bite is summer on your tongue: cool, creamy custard cradling those tender cheese balls, finished with a whisper of cardamom and a shower of nuts. If you crave an effortless showstopper for celebrations or a comforting treat after dinner, this fusion dish brings together the best of East and West on a single spoon.
Ingredients You’ll Need
-
For Custard:
- 1 cup full-fat milk
- 1 tablespoon custard powder (vanilla flavor)
- 2 tablespoons sugar (for custard)
For Rasgulla Mixture:
- 12 rasgullas (store-bought or homemade)
- 2 cups rasgulla syrup (lightly squeezed)
- 1/4 teaspoon cardamom powder
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
- A few saffron strands (optional)
How to Make Custard Rasgulla
Step 1: Prepare the Custard Base
Start by mixing your custard powder with two tablespoons of cold milk in a small bowl. This quick step guarantees a lump-free, silky custard later on. It should look like a smooth, golden paste—no streaks of powder in sight!
Step 2: Cook the Custard
Pour the remaining milk into a saucepan and bring it to a gentle boil over medium heat. Once it’s just starting to bubble, lower the heat and slowly add the custard paste, whisking continuously. This is the moment when the kitchen will begin to smell like pure nostalgia! Keep stirring on low for 4 to 5 minutes until the mixture thickens into a pudding-like consistency. Add sugar and cardamom powder, then stir one last time before taking it off the heat.
Step 3: Chill the Custard
Let your custard cool to room temperature, then slide it into the refrigerator for at least 30 minutes. The chill intensifies that gorgeous creaminess and allows the flavors to mingle beautifully.
Step 4: Prepare the Rasgullas
While the custard is chilling, gently squeeze the syrup from each rasgulla. This helps them soak up the creamy custard later without falling apart or losing their signature softness. Be gentle—you want them plump, not squished!
Step 5: Combine and Chill Again
Once the custard is cold, gently fold in the rasgullas, ensuring each ball is coated in plenty of custard. Refrigerate the entire dish for at least an hour more. This gives the rasgullas time to absorb those lovely vanilla, cardamom, and dairy flavors.
Step 6: Garnish and Serve
Just before serving, shower your Custard Rasgulla with a vibrant mix of pistachios, almonds, and saffron stands (if using). Every spoonful now gleams like edible jewelry—you’re ready for dessert bliss!
How to Serve Custard Rasgulla
Garnishes
A classic Custard Rasgulla begs for a finishing sprinkle of chopped pistachios and almonds. These not only offer a lovely crunch but also bring a pop of green and creamy white to your dessert plate. For a little extra wow, a few threads of saffron make each serving feel like a royal treat.
Side Dishes
While Custard Rasgulla is a star on its own, it pairs brilliantly with fresh fruit platters—think sliced mango or chilled grapes. For festive spreads, try serving alongside other traditional Indian sweets for a true taste of celebration.
Creative Ways to Present
For parties, serve Custard Rasgulla individually in glass bowls or dessert cups so every guest enjoys a pretty, personal serving. You can also layer it in small jars with a sprinkle of nuts in between for an easy grab-and-go treat. For special dinners, top with edible rose petals or serve over a bed of chilled fruit salad for a fusion twist.
Make Ahead and Storage
Storing Leftovers
Custard Rasgulla actually gets better as it sits! Store any leftovers in an airtight container in the refrigerator for up to 2 days. The rasgullas will keep soaking up that custard, making every bite more flavorful.
Freezing
Freezing isn’t ideal for this dessert, as the custard can turn watery and the rasgullas may lose their soft texture. If you must freeze, do so without the garnishes, and let the dessert thaw overnight in the fridge before serving.
Reheating
This dish is best enjoyed chilled, but if you prefer a slightly warmer dessert, let the Custard Rasgulla sit at room temperature for 10 to 15 minutes. Avoid microwaving, as it can break down the custard and toughen the rasgullas.
FAQs
Can I use low-fat milk instead of full-fat milk for Custard Rasgulla?
You can, but for the creamiest, richest custard, full-fat milk really makes a difference. If you use low-fat, the custard may be a bit thinner and less indulgent—but still tasty!
Is it possible to make the rasgullas at home?
Absolutely! Homemade rasgullas are a labor of love but the fresh, spongy texture is unbeatable. If you’re short on time, high-quality store-bought rasgullas will work beautifully in this recipe.
Can I add fruits to my Custard Rasgulla?
Definitely! Diced mango, lychee, or even strawberries can be gently folded into the chilled custard before serving. Fruits add a lovely touch of freshness and extra color.
How do I make the dessert less sweet?
You’re in control—simply reduce the sugar when preparing the custard, or squeeze a little extra syrup from the rasgullas. Taste as you go so it’s perfectly suited to your preferences.
Can I make Vegan Custard Rasgulla?
Vegan versions do exist! Use plant-based milk and a vegan custard powder for the base. For the rasgullas, try vegan cheese substitutes or look for plant-based versions at your local market. The result won’t be exactly the same, but it can be mouthwatering in its own right.
Final Thoughts
If you’re searching for a dessert that wows with minimal fuss, Custard Rasgulla truly shines. Its creamy, cardamom-laced custard and plush, syrupy rasgullas make every spoonful a comfort and a celebration. Give it a try—you’ll fall in love with this charming fusion, and so will everyone lucky enough to share it!
Print
Custard Rasgulla Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes (includes chilling)
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Indulge in the delightful fusion of traditional Indian sweets with a creamy custard twist in this Custard Rasgulla recipe. Soft, spongy rasgullas soaked in a luscious vanilla custard and garnished with nuts make for a perfect dessert indulgence.
Ingredients
For Custard:
- 1 cup full-fat milk
- 1 tablespoon custard powder (vanilla flavor)
- 2 tablespoons sugar (for custard)
For Rasgulla Mixture:
- 12 rasgullas (store-bought or homemade)
- 2 cups rasgulla syrup (lightly squeezed)
- 1/4 teaspoon cardamom powder
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
- A few saffron strands (optional)
Instructions
- Prepare Custard: Mix custard powder with cold milk. Heat milk, add custard paste, cook until thickened. Add sugar and cardamom. Cool and chill.
- Prepare Rasgulla Mixture: Gently fold in squeezed rasgullas to chilled custard. Refrigerate for 1 hour.
- Serve: Garnish with pistachios, almonds, and saffron strands before serving.
Notes
- You can adjust sweetness by varying sugar in custard.
- Try mango or rose-flavored custard for a different taste.
- Soak rasgullas in custard for at least an hour for best flavor.
Nutrition
- Serving Size: 2 rasgullas with custard
- Calories: 210
- Sugar: 24g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 15mg
