Name: Custard Rasgulla Recipe
Prep time: 30 min
Cook time: 40 min
Ingredients: 1 liter full-fat milk (cow's milk preferred); 2 tbsp lemon juice or vinegar (diluted with 2 tbsp water); 4 cups water; 1 cup sugar; 3 –4 green cardamom pods (lightly crushed); 2 cups full-fat milk; 2 tbsp vanilla or cardamom-flavored custard powder; 3 tbsp sugar (adjust to taste); A pinch of saffron strands (optional); ¼ tsp cardamom powder; 1 tsp rose water (optional); Slivered almonds and pistachios; Saffron threads; Dried rose petals (optional)

There’s something undeniably magical about the soft, spongy texture of rasgulla, a beloved Bengali sweet. Now, imagine that melt-in-your-mouth delicacy drenched in rich, silky custard infused with cardamom and saffron—pure bliss, right? Welcome to the delightful fusion that is the Custard Rasgulla Recipe.

This recipe brings together the best of both worlds: the sponginess of traditional rasgulla and the velvety depth of custard, creating a dessert that is luxurious, satisfying, and perfect for celebrations or cozy indulgence.

Whether you’re a seasoned home cook or just beginning your journey into Indian sweets, this comprehensive guide will walk you through everything you need to create the perfect custard rasgulla. So grab your apron, and let’s dive into this irresistibly creamy creation!

1. Introduction to Custard Rasgulla

The custard rasgulla recipe is a delicious fusion dessert that marries two iconic sweets: Bengali rasgulla and classic vanilla custard. It’s a modern Indian dessert that has been gaining popularity in festive menus and high-end patisseries alike.

Traditional rasgulla, made from chenna (fresh paneer), is cooked in a sugar syrup until it turns light and bouncy. Pair that with a rich, aromatic custard—often flavored with cardamom, saffron, or even rose essence—and you’ve got a decadent dessert that’s as elegant as it is indulgent.

This recipe is perfect for Diwali, Holi, Eid, or any occasion that calls for a show-stopping sweet dish.

2. Ingredients You’ll Need

Here’s everything you need for this delightful custard rasgulla recipe. Each element is important, so try to use the best quality ingredients you can find.

For the Rasgullas:

1 liter full-fat milk (cow’s milk works best)
2 tablespoons lemon juice or vinegar, diluted with 2 tbsp water

4 cups water
1 cup sugar
3–4 cardamom pods, crushed (optional)

For the Custard:

2 cups full-fat milk
2 tablespoons custard powder (vanilla or cardamom-flavored)
3 tablespoons sugar (adjust to taste)

A pinch of saffron strands (optional but highly recommended)
¼ teaspoon cardamom powder
1 teaspoon rose water (optional)

Garnish:

Slivered almonds and pistachios
Dried rose petals (optional)
Saffron threads

3. Step-by-Step Recipe Instructions

Step 1: Making Soft Rasgullas from Scratch

Making rasgullas from scratch might sound intimidating, but it’s surprisingly doable with a little patience and care.

1.1 Prepare the Chenna (Paneer)

Bring 1 liter of full-fat milk to a gentle boil in a heavy-bottomed pan, stirring occasionally.
Once it boils, reduce the heat and slowly add the diluted lemon juice or vinegar while stirring.

The milk will curdle. When the whey is clear (greenish liquid), turn off the heat.
Line a colander with a muslin cloth and pour the curdled milk to strain the chenna.
Rinse the chenna under cold water to remove the acidic taste.

Squeeze out excess water and hang the cloth for 30 minutes.

1.2 Knead the Chenna

Transfer the chenna to a clean surface.
Gently knead it for 8–10 minutes until it’s smooth and forms a soft dough.

Divide into small equal portions and roll them into smooth balls with no cracks.

1.3 Cook the Rasgullas

In a large pot, bring 4 cups of water and 1 cup sugar to a boil. Add cardamom pods for aroma.
Drop the rasgulla balls gently into the boiling syrup.

Cover with a lid and let them cook on medium-high heat for 12–15 minutes. They will double in size.
Turn off the heat and allow them to cool in the syrup for 20 minutes.

Step 2: Preparing the Custard

While the rasgullas are cooling, it’s time to prepare the luscious custard.

2.1 Make the Custard Base

Mix custard powder with 3 tbsp of cold milk to form a smooth slurry.
Heat the remaining milk in a saucepan. Add sugar and saffron if using.
Once the milk is hot but not boiling, slowly stir in the custard slurry.

Cook over medium heat, stirring constantly, until the custard thickens (about 5–7 minutes).
Add cardamom powder and rose water, then turn off the heat.

Chef’s Tip: The custard should be thick enough to coat the back of a spoon, but not too thick—it will continue to thicken as it cools.

Step 3: Bringing It All Together

Squeeze the cooled rasgullas gently to remove excess sugar syrup (don’t flatten them).

Arrange them in a serving bowl or dish.
Pour the warm or chilled custard over the rasgullas.
Garnish with chopped nuts, saffron, and rose petals.

Chill in the fridge for at least 2 hours before serving. The longer they soak, the better they taste!

4. Pro Tips for Perfect Results

Milk matters: Use only full-fat cow’s milk for the softest, spongiest rasgullas.
Kneading is key: Proper kneading ensures smooth, crack-free balls that won’t break during boiling.

Don’t skip the rinse: Washing chenna removes any sour taste left from the lemon/vinegar.
Let them soak: The rasgullas absorb the custard flavor better after resting for a few hours.
Double the batch: These go fast—trust me.

5. Flavor Variations & Creative Twists

Chocolate Custard Rasgulla

Add cocoa powder and a touch of dark chocolate to your custard for a chocolate-lover’s version.

Mango Custard Rasgulla

In summer, blend mango puree into the custard base for a tropical twist.

Rose & Cardamom Custard

Infuse rose essence into the custard and add gulkand (rose petal preserve) as a filling inside the rasgullas.

Coconut Custard Rasgulla

Replace some of the milk with coconut milk and top with toasted coconut flakes.

These variations give you endless opportunities to experiment and impress guests.

6. How to Serve Custard Rasgulla

This dish is best served chilled, allowing the rasgullas to absorb the custard and develop deep flavor. It’s an excellent make-ahead dessert for parties, potlucks, or festive dinners.

Serving Ideas:

Serve in individual dessert bowls with garnishes.
Add edible silver foil for a festive Indian touch.

Drizzle with extra saffron-infused milk before serving for elegance.

7. Storage and Make-Ahead Tips

Refrigeration: Store custard rasgullas in an airtight container in the fridge for up to 4 days.
Freezing: Not recommended, as custard can split and rasgullas lose texture.

Make-Ahead: Both rasgullas and custard can be made a day ahead and assembled just before serving.

8. Frequently Asked Questions

Q: Can I use store-bought rasgullas?
Absolutely. Drain the sugar syrup and rinse them lightly before soaking them in the custard.

Q: What if my rasgullas turn hard?
They were likely overcooked or not kneaded enough. Follow the steps carefully for soft results.

Q: Can I use low-fat milk?
It’s not recommended. Full-fat milk is essential for making good-quality chenna.

Q: Is it okay to use instant custard powder?
Yes, just ensure it’s a good quality brand. Homemade custard is also an option if you prefer a from-scratch version.

9. Final Thoughts

The custard rasgulla recipe is a perfect union of tradition and innovation. It’s one of those showstopper desserts that pleases the eye, excites the palate, and satisfies the soul. Whether you’re preparing it for a festive celebration or just to indulge yourself on a lazy weekend, it’s sure to become a favorite.

Give this recipe a try and let the compliments roll in—because once you master this fusion dessert, your kitchen will be known as the sweetest spot in town.