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Custard Rasgulla Recipe

This Custard Rasgulla Recipe is a rich and creamy fusion dessert that blends soft, spongy Bengali rasgullas with luscious, saffron-infused custard. It’s a perfect treat for festive occasions or as an indulgent make-ahead dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Indian
Servings 6
Calories 280 kcal

Ingredients
  

For the Rasgullas:

  • 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

For the Custard:

  • 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

For Garnish:

  • Slivered almonds and pistachios
  • Saffron threads
  • Dried rose petals optional

Instructions
 

Step 1: Make the Chenna

  • Boil 1 liter full-fat milk in a heavy pan, stirring occasionally.
  • Once it boils, reduce heat and add diluted lemon juice or vinegar while stirring gently.
  • When the whey separates (greenish liquid), turn off the heat.
  • Pour through a muslin-lined strainer, rinse under cold water, and squeeze out excess liquid.
  • Hang for 30 minutes to remove moisture.

Step 2: Knead the Chenna

  • Transfer to a flat surface and knead for 8–10 minutes until smooth and soft.
  • Roll into 12 small, crack-free balls.

Step 3: Cook the Rasgullas

  • In a wide pot, boil 4 cups water with 1 cup sugar and crushed cardamom pods.
  • Gently drop in the balls, cover with lid, and cook for 12–15 minutes. They will double in size.
  • Turn off the heat and let them cool in the syrup for 20 minutes.

Step 4: Prepare the Custard

  • Mix custard powder with 2 tbsp cold milk to make a smooth slurry.
  • Heat the rest of the milk with sugar and saffron.
  • Slowly add the slurry, stirring constantly.
  • Cook until thickened (~5–7 minutes), then add cardamom powder and rose water.
  • Let it cool slightly.

Step 5: Assemble the Dessert

  • Gently squeeze syrup from the rasgullas (do not flatten).
  • Place them in a serving dish and pour warm or chilled custard over them.
  • Garnish with nuts, saffron, and rose petals.
  • Refrigerate for at least 2 hours before serving.

Notes

  • Make Ahead: You can make the rasgullas and custard a day in advance.
  • Storage: Store in the refrigerator for up to 4 days in an airtight container.
  • Variation Ideas: Try mango, chocolate, or rose-flavored custards for creative twists.
  • Texture Tip: Always use full-fat milk and knead the chenna well for soft rasgullas.
  • Serving Suggestion: Best served chilled with a spoonful of custard and garnishes on top.