Custard Rasgullas – Velvety and delicious eggless custard sauce served with soft and spongy Rasgullas (Indian cottage cheese balls)! A simple fusion Indian dessert for the holiday season and diwali parties!
What is custard rasgulla?
Rasgulla is a popular dessert in India, particularly in the state of West Bengal, and is made from chhena (Indian cottage cheese) balls that are cooked in a sugar syrup. They are soft, spongy and delicious.
Custard Rasgulla is a fusion Indian dessert where the traditional rasgullas are served with a creamy eggless custard.
Why you’ll love this recipe:
It has unique flavor combination!
Super easy and quick to make with few ingredients!
It looks fancy without any fancy ingredients!
Makes a beautiful dessert for the festive season!
Can be made in advance!
Perfect for diwali parties or any other dinner parties!
Ingredients & Substitutions:
Ragullas – Rasgullas are Indian spongy cottage cheese dumplings which are cooked in a sugar syrup. You can use homemade or store-bought rasgullas in this recipe. I prefer small / mini rasgullas, they look really cute and beautiful. If the smaller ones are not available, chop the regular ones into small pieces and use them. You can these from any Indian store.
Milk – Use full-fat milk for a rich and creamy texture. You can also use the 2% fat milk.
Custard Powder – Just in case you never came across custard powder, it is nothing but cornflour/corn starch with added vanilla and color. If you can’t find it, replace it with the same amount of cornflour and ⅛ teaspoon of vanilla extract. Add a little bit of turmeric powder to give it a gorgeous yellow tinge.
Sugar – I have used white sugar in this recipe. You can replace it with brown sugar but the color of the dessert will be different. Adjust the quantity of sugar according to your taste.
Nuts – Use any of your favorite nuts to garnish it. Skip if you want to make a nut-free dessert.
Rose Petals – Totally optional. It is just for decoration and gives a beautiful festive look.
Refrigerate the dessert for few hours or overnight before serving.
Add it to dessert cups and top it with 1-2 rasgullas, nuts and rose petals and serve it as a dessert.
It should be stored in the refrigerator. Store it in an airtight container or a covered dish to prevent moisture and odors from affecting the dessert.
It’s not a dessert that has a long shelf life. Consume it within 2 days.
Tips & Notes:
Adjust the sugar as per your taste.
I have used 35 small rasgullas. If you want to replace them with regular sized ones, use 8 or 9. Cut them into four pieces after squeezing out the sugar syrup.
Don’t apply too much pressure while squeezing. they may crack.
There should be some sugar sryup left in the rasgullas.
Make sure you keep stirring the milk mixture while cooking to prevent lumps from forming.
Make sure you reserve some rasgullas for garnishing.
Use fresh and high quality ingredients for the best taste and flavor.
Step by step instructions:
Combine warm milk and custard powder in a small cup or bowl. Mix until there are no lumps. Keep it aside.
Bring milk to a simmer. Add sugar and mix until sugar is dissolved.
Slowly add the custard powder mixture to the milk and stir continuously.
Continue stirring to prevent lumps from forming. Stir constantly and cook over low flame until it thickens.
Remove it from the flame when the custard ends up coating the spatula. Let it cool down.
Gently squeeze each rasgulla to get rid of some of the syrup. There should be some syrup left.
Reserve 8-10 rasgullas for garnishing. Add the squeezed rasgullas to the cooled custard sauce.
Transfer everything to a container or bowl and chill it in the refrigerator for 1-2 hours.
Remove it from the refrigerator and transfer to serving cups.
Add reserved rasgullas, nuts and rose petals on top and serve chilled!
You might love these dessert recipes:
- Custard Gulab Jamun
- Paan Ladoo
- Chocolate Modak
- Jalebi Bark
- Instant Pot Semiya Payasam
- Walnut Halwa
- Beetroot Halwa
- Chocolate Fruit Custard
- 4 Tablespoons Custard Powder (Vanilla Flavored)
- 2 Cups Milk (Divided)
- ⅓ Cup Sugar
- 35 Mini Rasgullas
- Nuts as needed
- Dried Rose Petals (optional)
- Combine warm milk and custard powder in a small cup or bowl. Mix until there are no lumps. Keep it aside.
- Bring milk to a simmer. Add sugar and mix until sugar is dissolved.
- Slowly add the custard powder mixture to the milk and stir continuously.
- Continue stirring to prevent lumps from forming. Stir constantly and cook over low flame until it thickens.
- Remove it from the flame when the custard ends up coating the spatula. Let it cool down.
- Gently squeeze each rasgulla to get rid of some of the syrup. There should be some syrup left.
- Reserve 8-10 rasgullas for garnishing. Add the squeezed rasgullas to the cooled custard sauce.
- Transfer everything to a container or bowl and chill it in the refrigerator for 1-2 hours.
- Remove it from the refrigerator and transfer to serving cups.
- Add reserved rasgullas, nuts and rose petals on top and serve chilled!
Nutrition values are estimates only.