Description
Custard Rasgulla is a delightful fusion Indian dessert that combines soft, spongy rasgullas soaked in a creamy vanilla-flavored custard. This easy and elegant sweet treat features a luscious custard base infused with subtle rose water and garnished with chopped nuts and raisins for added texture and flavor. Perfect for special occasions or as a refreshing finish to any meal, this recipe is both comforting and visually appealing.
Ingredients
Scale
Rasgullas
- 8 plain rasgullas (canned or homemade)
Custard
- 2 cups whole milk
- 2 tablespoons vanilla-flavored custard powder
- 3 tablespoons sugar (or to taste)
- 1 tablespoon water (for custard slurry)
Garnish
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
- 1 tablespoon raisins (optional)
- 1 teaspoon rose water (optional)
Instructions
- Prepare Rasgullas: Gently squeeze each rasgulla to remove excess sugar syrup and set them aside. This prevents the dessert from becoming overly sweet and ensures the custard flavor stands out.
- Make Custard Slurry: In a small bowl, combine the custard powder with 1 tablespoon of water, stirring well to form a smooth, lump-free slurry. This step is crucial to avoid clumps in your custard.
- Heat Milk and Dissolve Sugar: Pour the whole milk into a heavy-bottomed pan and heat over medium heat until it reaches a gentle simmer. Add the sugar and stir continuously until it dissolves completely, creating a sweet base for the custard.
- Cook the Custard: Reduce the heat to low and slowly add the custard slurry while stirring constantly. Continue cooking the mixture for 3 to 4 minutes until it thickens slightly. Avoid boiling to prevent curdling.
- Cool the Custard: Turn off the heat and let the custard cool completely at room temperature, stirring occasionally to prevent a skin from forming on top.
- Add Flavoring: Once cooled, stir in rose water if using, for a floral hint that complements the vanilla custard beautifully.
- Combine Rasgullas and Custard: Gently fold the squeezed rasgullas into the cooled custard, ensuring they are evenly coated with the creamy mixture.
- Chill: Transfer the mixture into a serving dish and refrigerate for at least 1 hour to allow flavors to meld and the custard to set nicely.
- Garnish and Serve: Before serving, sprinkle chopped pistachios, almonds, and optional raisins on top for added crunch and visual appeal.
Notes
- Use chilled milk after cooking for a smoother and creamier custard texture.
- You can replace vanilla custard powder with mango or strawberry flavors to create a unique variation.
- Do not overcook the custard, as it will thicken further when chilled, which could make the texture too dense.
- Gently squeeze rasgullas to prevent them from falling apart while maintaining their soft texture.
- Rose water is optional but adds a fragrant, authentic touch to this dessert.
