How to make Rasgulla Custard with Fruit -
Rasgullas mixed with vanilla custard and served over mixed fruits.Make it in any flavor of your choice. It is unique recipe of delicious creamy pudding with soft rasgullas. Enjoy Rasgulla Custard Pudding on its own as a dessert after your meal.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Rasgullas, Milk (दूध)
Cuisine : Indian
Course : Desserts
For more recipes related to Rasgulla Custard with Fruit checkout Kheer Kadam, Rasgulla Phirni, Rasgulla Amrakhand. You can also find more Desserts recipes like Lapsi Chocolate Banana Cup Cake Eggless Date and Walnut Cake Sabudana Kheer
Rasgulla Custard with Fruit Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Rasgulla Custard with Fruit Recipe
Rasgullas 8
Milk ½ litre
Vanilla custard powder 2 tablespoons
Sugar syrup from the rasgullas 4 tablespoons
Rose water 1 teaspoon
Canned mixed fruits 1 cup
Chopped pistachios 1 tablespoon
Honey for garnishing
Method
Step 1
Whisk together milk, custard powder and sugar syrup from rasgullas in a bowl.
Step 2
Heat a non-stick pan. Pour the mixture into the pan and cook, stirring continuously, till the mixture thickens.
Step 3
Squeeze the rasgullas, cut into half and add to the pan. Add rose water and mix well.
Step 4
Place canned fruits in 4 small bowls. Top them with custard along with the halved rasgullas.
Step 5
Garnish with chopped pistachios. Drizzle honey and serve.
Nutrition Info
Calories : 880 Kcal
Carbohydrates : 123.1 gm
Protein : 34.1 gm
Fat : 27.9 gm
Other : Calcium- 1260.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
