Rasgulla custard pudding recipe
A vegetarian North Indian Recipes recipe with rasgulla, tablespoons rasgulla syrup, liter milk. Ready in 30 min, serves 5.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Rasgulla Custard recipe, pour milk into a nonstick pan keeping 1/2 cup of milk out of it aside
rasgulla(10)tablespoons rasgulla syrup(4)liter milk(1/2)tablespoons custard powder(2) - 2
Boil till the milk reduces a bit and remove from flame
liter milk(1/2) - 3
Take the custard powder in a small bowl, add 1/2 cup of milk (that was kept aside) and make a smooth consistency
liter milk(1/2)tablespoons custard powder(2) - 4
Add this mixture into boiled milk along with rasgulla syrup and mix well
rasgulla(10)tablespoons rasgulla syrup(4)liter milk(1/2) - 5
Cook again with constant stirring to avoid any lump formation
- 6
Meanwhile squeeze the rasgullas, cut into half and keep aside
rasgulla(10)tablespoons rasgulla syrup(4) - 7
When the mixture thickens, add rose water along with cut rasgullas one by one
rasgulla(10)tablespoons rasgulla syrup(4)-/2 rose water(1 teaspoon) - 8
Stir gently and remove from flame
- 9
Refrigerate for 1 to 2 hours
- 10
While serving, garnish with chopped pistachio
pistachios - chopped(1 tablespoon) - 11
Serve chilled!
Rate this recipe
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Rasgulla custard pudding recipe
A vegetarian North Indian Recipes recipe with rasgulla, tablespoons rasgulla syrup, liter milk. Ready in 30 min, serves 5.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Rasgulla Custard recipe, pour milk into a nonstick pan keeping 1/2 cup of milk out of it aside
rasgulla(10)tablespoons rasgulla syrup(4)liter milk(1/2)tablespoons custard powder(2) - 2
Boil till the milk reduces a bit and remove from flame
liter milk(1/2) - 3
Take the custard powder in a small bowl, add 1/2 cup of milk (that was kept aside) and make a smooth consistency
liter milk(1/2)tablespoons custard powder(2) - 4
Add this mixture into boiled milk along with rasgulla syrup and mix well
rasgulla(10)tablespoons rasgulla syrup(4)liter milk(1/2) - 5
Cook again with constant stirring to avoid any lump formation
- 6
Meanwhile squeeze the rasgullas, cut into half and keep aside
rasgulla(10)tablespoons rasgulla syrup(4) - 7
When the mixture thickens, add rose water along with cut rasgullas one by one
rasgulla(10)tablespoons rasgulla syrup(4)-/2 rose water(1 teaspoon) - 8
Stir gently and remove from flame
- 9
Refrigerate for 1 to 2 hours
- 10
While serving, garnish with chopped pistachio
pistachios - chopped(1 tablespoon) - 11
Serve chilled!
Rate this recipe
