Rasgulla Custard Pudding is a fusion dessert where the rasgullas are loaded over the custard. I always prefer to use mini rasgullas for this type of pudding. The flavor is much unique and quick to prepare, even you can prepare if your guests are at your door step.
Serve Rasgulla Custard Pudding on its own as a dessert after your meal.
If you like this recipe, you can also try other Pudding recipes such as
Cooks in 20 M
Total in 30 M
To begin making the Rasgulla Custard recipe, pour milk into a nonstick pan keeping 1/2 cup of milk out of it aside. Boil till the milk reduces a bit and remove from flame.
Take the custard powder in a small bowl, add 1/2 cup of milk (that was kept aside) and make a smooth consistency.
Add this mixture into boiled milk along with rasgulla syrup and mix well.
Cook again with constant stirring to avoid any lump formation.
Meanwhile squeeze the rasgullas, cut into half and keep aside.
When the mixture thickens, add rose water along with cut rasgullas one by one. Stir gently and remove from flame.
Refrigerate for 1 to 2 hours. While serving, garnish with chopped pistachio. Serve chilled!