Ingredients
Equipment
Method
Instructions
- In a bowl, combine warm milk with custard powder, stirring until smooth. Set aside.
- In a saucepan, heat additional milk to a simmer. Add sugar and stir until dissolved.
- Gradually pour the custard mixture into the simmering milk, stirring continuously.
- Cook on low heat, stirring often, until the custard thickens (about 5-7 minutes).
- Remove from heat and allow the custard to cool.
- Gently squeeze the rasgullas to expel excess syrup, keeping some for flavor.
- Fold the rasgullas into the cooled custard mixture, cover, and chill for 1-2 hours.
- Serve in decorative cups, topping with reserved rasgullas, nuts, and rose petals.
Nutrition
Notes
Maintain some syrup in the rasgullas to ensure they do not dry out. A drizzle of honey can add extra sweetness.