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)
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.
Notes
- Knead chenna well for soft rasgullas.
- Try flavoring custard with cardamom for variation.
- Serve chilled for the best taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boiling and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 rasgulla with custard
- Calories: 180
- Sugar: 22g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
