Ingredients
Equipment
Method
Custard Preparation
- In a medium bowl, mix 1 cup of warm milk with custard powder until smooth.
- In a saucepan, heat 2 cups of full-fat milk over medium heat, adding sugar until it dissolves.
- Gradually pour the custard mixture into the simmering milk, whisking continuously to avoid lumps.
- Keep stirring for about 5-7 minutes until the mixture thickens.
- Remove from heat and let it cool to room temperature, stirring occasionally.
Rasgulla Preparation
- Gently squeeze out the excess syrup from the mini rasgullas.
- Fold the rasgullas into the cooled custard, ensuring they are well coated.
Chill and Serve
- Transfer mixture into a bowl or individual cups and refrigerate for 1-2 hours.
- Serve topped with reserved rasgullas, chopped nuts, and dried rose petals.
Nutrition
Notes
Use fresh, full-fat milk for the best flavor and texture. Continuous stirring while making custard prevents lumps. Chill thoroughly for best results.