Rasgulla custard is a delicious fusion of the classic fruit custard with spongy rasgulla. It tastes heavenly when served chilled and is totally kids approved too.
After posting coconut semolina barfi yesterday, I made this amazing fusion dessert for Mothers day sweets theme. I had some rasgullas leftover to be finished and that’s when I decided to finish them in this wonderful dessert. My girls went crazy fro it and ate it thinking vanilla ice cream with fruits. This is a very simple yet inviting dessert that would make any party or occasion a superhit.
My little one is always hovering around whenever I am taking pictures. For this particular post, she remembered from the Neapolitan Cupcakes and asked me to click her photo with the rasgulla custard. She won’t stop asking u til I dis so. Funny thing is she would always close her eyes if we ask her to smile.
Blogging Marathon#76Week1 / Day2
Theme-Mother’s Day Sweets
Dish– Rasgulla Custard
- 8 Rasgulla , syrup squeezed
- 4 tablespoon syrup from rasgulla
- 2 cups milk
- 2 tablespoon vanilla custard powder
- 2 cup fruits , chopped (I used apple, mango, plum, pear and pomegranate)
- Add custard powder in 1/2 cup of milk and stir until it dissolves.
- In a heavy bottom, saucepan heats the remaining milk until it starts boiling.
- Once milk starts boiling add the custard milk and stir continuously until it starts thickening.
- Remove from heat and let the custard cool a little.
- Add the rasgulla into the custard and mix until it is coated in custard.
- Divide the chopped fruits into 4 serving bowls.
- Add spoonfuls of custard on top of fruits and finally top it up with custard rasgulla.
- Sprinkle pomegranate pearls to decorate on top.
The custard rasgulla tastes best when served chilled.