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Custard Rasgulla Recipe

Indulge in this luxurious Custard Rasgulla Recipe—soft, spongy chenna balls bathed in a silky saffron-cardamom custard sauce for an irresistible fusion dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Indian
Servings 6
Calories 300 kcal

Ingredients
  

For the Rasgulla (Chenna Balls):

  • 1 L full-fat milk
  • 2 –3 Tbsp fresh lemon juice or white vinegar
  • A handful of ice cubes
  • 1 cup 200 g granulated sugar
  • 4 cups 1 L water
  • 4 –5 lightly crushed green cardamom pods optional
  • 1 tsp rose water optional

For the Custard Sauce (Egg-based):

  • 2 cups 500 mL full-fat milk
  • ½ cup 120 mL heavy cream
  • 3 large egg yolks
  • ⅓ cup 70 g granulated sugar
  • 1 tsp vanilla extract
  • A pinch of saffron threads soaked in 1 Tbsp warm milk
  • ¼ tsp ground cardamom

Instructions
 

Make the Chenna:

  • Bring milk to a gentle boil in a heavy-bottomed saucepan, stirring occasionally.
  • Remove from heat; slowly add lemon juice, stirring until curds separate from whey.
  • Stir in ice cubes to halt acidification, then strain through cheesecloth, rinse under cold water, and drain.

Knead & Shape:

  • Knead drained chenna for 5–7 minutes until smooth and pliable.
  • Divide into 12–15 portions; roll each into a crack-free ball.

Cook Rasgullas:

  • In a wide pan, dissolve sugar in water over medium heat; add cardamom and rose water.
  • Gently slip in chenna balls, cover with a vented lid, and simmer for 12–15 minutes until doubled in size.
  • Let cool in syrup.

Prepare Custard:

  • Warm milk, cream, and saffron milk to just below simmering.
  • Whisk egg yolks and sugar until pale; add vanilla and cardamom.
  • Temper yolks by slowly whisking in a ladle of hot milk, then return to pan.
  • Cook on low heat, stirring constantly, until custard coats the back of a spoon (do not boil).

Assemble:

  • Optionally inject cooled custard into each rasgulla using a piping bag.
  • Place rasgullas in a shallow dish; pour remaining custard over them.
  • Cover and refrigerate for at least 2 hours before serving.

Notes

  • Use the freshest full-fat milk for best texture.
  • Avoid over-kneading chenna; stop when it’s smooth and slightly elastic.
  • Maintain a gentle simmer to prevent bursting rasgullas or curdling custard.
  • Customize with rose water, kewra, or citrus zest for unique aromas.
  • Store in an airtight container, refrigerated, up to 3 days.