Rasgulla Custard Pudding: A Delicate Fusion Dessert
30 minutes
1167 reads
About Rasgulla Custard Pudding: A Delicate Fusion Dessert
Indulge in the magic of Rasgulla Custard Pudding, a delightful fusion of Indian sweetness and creamy comfort. Imagine tender rasgulla nestled in a smooth, cardamom-infused custard – a truly unique dessert experience.This easy recipe offers a refreshing twist on traditional flavors, perfect for a quick treat or an elegant finale to any meal. The vibrant flavors and textures are sure to impress, from the soft rasgulla to the fragrant custard.Garnished with chopped pistachios, this pudding offers a beautiful presentation and a satisfying crunch. Prepare to be captivated by its beauty and flavor!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Custard Base
- 0.5 ltr Milk
- 2 tbsp Custard Powder
- 4 tbsp Sugar or rasgulla syrup
- 1.5 tsp Rose Water
Rasgulla
- 10 Rasgulla mini or regular size
Garnish
- 1 tbsp Pistachios chopped
Instructions
- In a nonstick pan, pour the milk, reserving about ½ cup. Bring the milk to a gentle simmer over medium heat, allowing it to reduce slightly. This concentrates the milk's flavor and creates a richer custard.
- While the milk simmers, whisk together the reserved ½ cup of milk and custard powder in a small bowl until smooth. This prevents lumps from forming when added to the hot milk.
- Slowly drizzle the custard mixture into the simmering milk, whisking constantly to ensure a smooth, even consistency. Add the sugar or rasgulla syrup and continue to whisk. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. This gentle heating ensures the custard cooks evenly and doesn't scorch.
- Gently squeeze the rasgulla to remove excess syrup. If using regular-sized rasgulla, cut them in half. This allows the custard to coat them more evenly.
- Stir in the rose water and gently fold in the rasgulla. The rose water adds a delicate floral aroma.
- Remove the custard from the heat and let it cool slightly before transferring it to serving dishes. Refrigerate for at least 1-2 hours to allow the flavors to meld and the custard to set completely. Garnish with chopped pistachios before serving. The pistachios add a pleasant textural contrast.
Recipe Notes
Good To Know
- Rasgullas can be used whole instead of cutting them in half.
- Any fruit can be added to this pudding along with rasgulla.
- Rose water is optional.
- Also see – Baked Rasgulla
Expert Tips
- For a richer flavor, use full-fat milk and allow the rasgullas to soak in the sweetened milk for at least 30 minutes before serving.
- If using canned rasgullas, rinse them under cold water to remove excess syrup before adding them to the pudding.
- Garnish with chopped nuts and a sprinkle of cardamom powder for an extra touch of flavor and texture.
Storage Instructions
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 60kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 22mgPotassium: 62mgFiber: 0.2gSugar: 1gVitamin A: 19IUVitamin C: 0.1mgCalcium: 15mgIron: 0.2mg
Sasmita
Articles: 38
4 Comments
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Looks so yummy! Excited to make it.
Looks so wonderful! Thanks for posting.
Interesting innovative and easy especially when you want to show your latent latent.
Such a tasty dish! Thanks for the recipe.