### TranslatedIngredients: 10 Rasgulla,4 tablespoons Rasgulla syrup,1/2 liter Milk,2 tablespoons Custard powder,1-1/2 teaspoon Rose water,1 tablespoon Pistachios - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 5 ### Cuisine: North Indian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: 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!
