Make Custard Rasgulla In Just 9 Simple Steps

Custard Rasgulla is a delectable fusion dessert that marries the traditional Bengali rasgulla with a rich, creamy custard. This innovative dish brings together the soft, spongy texture of rasgullas with the smooth, velvety consistency of custard, creating a unique and indulgent treat. This dessert is ideal for festive celebrations, family gatherings, or as a special treat during holidays. Its elegant presentation and unique flavor make it a standout addition to any dessert table, appealing to those who appreciate traditional flavors with a modern twist.

Custard Rasgulla is a delightful twist on the traditional Bengali rasgulla. It combines the soft, spongy texture of rasgullas with a creamy, custard-like sauce, creating a unique and indulgent dessert. Here's a recipe to make Custard Rasgulla at home:

1. Ingredients

For the Rasgulla:

- 1 liter full-fat milk

- 1/4 cup lemon juice or vinegar

- 1/2 cup sugar

- 1 cup water

- 1/4 teaspoon cardamom powder

- A few saffron strands (optional)

For the Custard Sauce:

- 2 cups milk

- 2 tablespoons custard powder (vanilla flavor)

- 1/4 cup sugar (adjust to taste)

- 1/2 teaspoon vanilla extract

- A pinch of cardamom powder (optional)

2. Instructions

Making the Rasgulla:

Step 1- Prepare the Chenna:

- Boil the milk in a large pan, stirring frequently to prevent it from burning.

- Once the milk comes to a boil, add lemon juice or vinegar gradually, stirring continuously, until the milk curdles and separates into curds and whey.

- Turn off the heat and strain the curds using a muslin cloth or fine sieve. Rinse the curds under cold water to remove any residual acidity.

- Tie the cloth and hang it for about 30 minutes to remove excess water.

Step 2- Knead the Chenna:

- Once the chenna is drained, transfer it to a clean surface and knead it for about 5-7 minutes until it becomes smooth and pliable.

Step 3- Prepare the Sugar Syrup:

- In a pan, combine 1/2 cup sugar and 1 cup water. Heat until the sugar dissolves completely. Add cardamom powder and saffron strands (if using). Keep the syrup warm.

Step 4- Shape the Rasgullas:

- Divide the kneaded chenna into small balls, rolling them between your palms to ensure they are smooth and crack-free.

Step 5- Cook the Rasgullas:

- Gently drop the balls into the warm sugar syrup. Cover and cook on medium heat for about 15-20 minutes. The rasgullas will expand and become soft and spongy.

- Allow them to cool in the syrup.

Making the Custard Sauce:

Step 1- Prepare the Custard Mixture:

- In a small bowl, mix the custard powder with a little cold milk to form a smooth paste.

Step 2- Cook the Custard:

- Heat the remaining milk in a pan until it begins to simmer. Add the custard paste and sugar, stirring continuously to avoid lumps.

- Cook on low heat, stirring constantly, until the mixture thickens to a custard-like consistency.

- Remove from heat and add vanilla extract and cardamom powder (if using). Let it cool.

Assembling the Dessert:

Step 1- Combine Rasgulla and Custard:

- Once the custard has cooled slightly, gently place the cooked rasgullas into serving bowls.

- Pour the custard sauce over the rasgullas, ensuring they are well-covered.

Step 2- Chill and Serve:

- Refrigerate the dessert for at least 1-2 hours to allow the flavors to meld and for the rasgullas to absorb some of the custard sauce.

- Serve chilled, garnished with additional saffron strands, nuts, or a sprinkle of cardamom powder if desired.

Enjoy your delightful Custard Rasgulla, a perfect blend of traditional rasgulla and creamy custard!