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
Scale
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
