Name: Custard Rasgulla Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1 liter whole milk; 2 tablespoons lemon juice or white vinegar; 1 cup sugar; 4 cups water; 2 cups whole milk; 3 tablespoons custard powder; 4 tablespoons sugar; 1 teaspoon rose water (optional); a few saffron strands (optional)

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If you’re looking to wow your taste buds and impress your family or guests with something extraordinary, let me introduce you to Custard Rasgulla. This gorgeous dessert is a dreamy fusion of classic Bengali rasgullas soaked in a creamy, aromatic custard syrup. With its pillowy-soft chenna balls and silky custard, every spoonful offers a heavenly balance of sweetness and texture that will have everyone coming back for seconds. Trust me, once you try this version, you’ll never look at rasgullas the same way again!

Ingredients You’ll Need

For the rasgulla:
- 1 liter whole milk
- 2 tablespoons lemon juice or white vinegar
- 1 cup sugar
- 4 cups water
For the custard syrup:
- 2 cups whole milk
- 3 tablespoons custard powder
- 4 tablespoons sugar
- 1 teaspoon rose water (optional)
- a few saffron strands (optional)

How to Make Custard Rasgulla

Step 1: Prepare the Chenna (Paneer)

Start by bringing one liter of whole milk to a gentle boil in a heavy-bottomed pan. Just as those tiny bubbles appear, slowly drizzle in your lemon juice or vinegar while stirring. Watch the magic happen as the milk curdles and separates into creamy curds and clear whey. Strain this through a muslin cloth and rinse under cold water to wash away any tangy flavors. Hang the cloth for 30 minutes—this step is crucial to get rid of excess moisture, setting you up for the softest chenna.

Step 2: Knead and Shape

Gather the drained chenna into a ball and knead it on a clean surface until smooth and no longer grainy—this takes about 7 to 8 minutes, and it’s a bit of a mini workout! Divide into 10 equal pieces and roll each into a smooth, crack-free ball. These will become the heart and soul of your Custard Rasgulla.

Step 3: Cook the Rasgullas

In a wide, deep pot, dissolve 1 cup of sugar in 4 cups of water and bring it to a rolling boil. Gently slide in your chenna balls, cover, and let them simmer for 15 minutes. Keep an eye on them as they puff up, turning light, spongy, and doubled in size! It’s like watching tiny edible clouds take shape.

Step 4: Make the Custard Syrup

While the rasgullas are cooling off, whisk 3 tablespoons of custard powder with a splash of milk to make a smooth, lump-free slurry. In another pan, heat 2 cups of milk with 4 tablespoons sugar and, if you’re using them, a few saffron strands. Once it’s warm and slightly bubbling, stir in your custard slurry, whisking constantly until the mixture thickens to a pourable custard. Take it off the heat and blend in rose water for that signature fragrance.

Step 5: Soak and Chill

Gently squeeze the cooked rasgullas to remove extra syrup, then drop them into the warm custard. Let them soak for at least an hour in the fridge, allowing the rasgullas to absorb all the creamy goodness. Chilling not only improves the texture but melds all those decadent flavors into one amazing bite.

How to Serve Custard Rasgulla

Garnishes

A sprinkle of chopped pistachios or almonds on top gives beautiful color and crunch, while a few extra saffron strands or dried rose petals add a bit of festive flair. Don’t hesitate to get creative—a light dusting of cardamom or a tiny swirl of edible silver leaf makes each bowl look irresistible.

Side Dishes

Custard Rasgulla is a show-stopper all on its own, but it pairs wonderfully with light, crispy snacks like baked samosas or minty cucumber salad to balance the sweetness. If you’re serving it at a festive meal, consider adding a tangy fruit salad or another classic Indian dessert for a dessert platter.

Creative Ways to Present

For an extra-special touch, try serving individual Custard Rasgulla in fancy glasses or tiny mason jars—perfect for parties! Layer the rasgullas with fresh fruit, or drizzle with extra custard for a “layered” effect. If you want to go traditional, a big glass bowl transforms it into a stunning centerpiece for any dessert table.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Custard Rasgulla into an airtight container and refrigerate. These beauties stay fresh for up to three days, and the flavors actually deepen as they chill, making the leftovers even more delicious!

Freezing

For longer storage, you can freeze the cooked rasgullas before adding them to the custard syrup. Once thawed, prepare the custard fresh, and enjoy almost-instant dessert. Freezing rasgullas soaked in custard isn’t recommended, as the texture of the custard may split.

Reheating

If you’d like to enjoy them warm, gently heat the custard and rasgullas together over low heat, stirring occasionally. Just be careful not to boil, as this could cause the custard to curdle or become too thick. Generally, though, Custard Rasgulla is best enjoyed thoroughly chilled!

FAQs

Can I use store-bought rasgullas for this recipe?

Absolutely! If you’re short on time, store-bought rasgullas can be a lifesaver. Just rinse them lightly to remove the thick sugar syrup, then soak them in the homemade custard syrup for the same flavor-packed result.

What type Dessert

Any plain vanilla custard powder will work perfectly for the classic taste. If you’re feeling adventurous, experiment with mango or cardamom flavored custard powder for a fun twist on the traditional Custard Rasgulla.

Why did my rasgullas turn out dense instead of soft and spongy?

This usually happens if the chenna (paneer) wasn’t kneaded long enough or if there was too much moisture left in it. Take your time with the kneading and make sure to drain all excess water for pillowy-soft results.

Can I make Custard Rasgulla without saffron and rose water?

Definitely! Saffron and rose water add a subtle flavor and a touch of elegance, but the main elements of this dessert shine on their own. Your Custard Rasgulla will still taste divine without them.

Is this dessert very sweet?

Custard Rasgulla is lightly sweet and incredibly balanced, especially since you control the sugar in both the syrup and custard. If you prefer it less sweet, feel free to reduce the sugar to suit your taste.

Final Thoughts

If you love to make desserts that combine simplicity with a hint of the extraordinary, I can’t recommend Custard Rasgulla enough! It’s creamy, comforting, and always manages to steal the spotlight at the table. Give it a try and let your family experience the joy of this unique Indian treat—they’ll ask for it again and again!

Custard Rasgulla Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 1 hour
Yield: 10 rasgullas 1x
Diet: Vegetarian

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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 custard syrup make for a delectable dessert that’s sure to impress.

Ingredients

Scale

For the rasgulla:

1 liter whole milk
2 tablespoons lemon juice or white vinegar
1 cup sugar
4 cups water

For the custard syrup:

2 cups whole milk
3 tablespoons custard powder
4 tablespoons sugar
1 teaspoon rose water (optional)
a few saffron strands (optional)

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Instructions

To make rasgulla: Bring milk to a boil, add lemon juice to curdle, strain, rinse, drain, knead chenna, shape into balls, and cook in sugar syrup.
For custard syrup: Mix custard powder with milk, heat milk with sugar and saffron, add custard paste, cook until thickened, stir in rose water.
To assemble: Soak cooked rasgullas in warm custard syrup for 1 hour before chilling.