Rasgulla With Fruit Custard


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Make it in any flavors of your choice. Ours is kesar for festivals like diwali. Do not crowd it with fruits. Use two at a time. It is nutritious and low calorie. Make mini size rasgullis.

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Rasgulla With Fruit Custard recipe - How to make Rasgulla With Fruit Custard

Preparation Time:    Cooking Time:    Total Time:     Makes 8 to 10 servings
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For The Rasgualla
2 cups paneer (cottage cheese)
2 tsp plain flour (maida)

For The Sugar Syrup
2 cups sugar
5 cups water
a few saffron (kesar) strands
1/2 tsp cardamom (elaichi) powder

For The Fruit Custard
1 ltr milk
3 tbsp cornflour
1/2 cup sugar
1/2 cup chopped apples
1/2 cup chopped pineapples

To Garnish
10 to 12 pralinerounds
For the sugar syrup

    For the sugar syrup
  1. In a thick bottom pan or pressure cooker, add water and sugar and bring to boil.
  2. Add kesar and cardamom powder and continue to boil.
  3. Keep the syrup thin and flowy. Keep aside.

For the rasgulla

    For the rasgulla
  1. Mash the panneer untill soft.
  2. Add maida and mix well and make smooth small balls and put them in to the above bubbling sugar syrup. Add few at a time. Cover and continue boiling for 7-8 minutes.
  3. The balls will swell and rise up.
  4. Let them stand for half an hour.
  5. Remove and refrigerate then soaked in little syrup.

For the custard

    For the custard
  1. Heat the milk in a deep pan, add the sugar, saffron milk masala, mix well and boil.
  2. Add the cornflour mixed in 1/4 cup cold milk and add it to the boiling milk, mix well and cook for 2 minutes the milk will smoothen up and coat the spoon.
  3. Remove from the flame and transfer it to a deep bowl. Refrigerate till chilled.
  4. Add the fruits, mix well and refrigerate again.
  5. In a tall broad glass, pour the custard, squeezed rasgullis 2-3 of them, custard, fruits and custard again. Refrigerate for an hour. While serving garnish it by placing one or two praline rounds standing at the sides of glass.
  6. Serve chilled.

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This recipe was contributed by damyantiben on 21 Nov 2012

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