Rasgulla Recipe – Saffron & Pistachio Milk Dessert – Traditional Indian

Last Updated on 4 months by Neha Deshmukh

Rasgulla Recipe – Saffron & Pistachio Milk Dessert – Traditional Indian

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy Rasgulla dessert infused with saffron and studded with pistachios and almonds. It’s a classic Indian sweet, but this version feels extra special. I remember making this for the first time during Diwali, and it was a huge hit with my family! It’s a little bit of effort, but trust me, the result is so worth it.

Why You’ll Love This Recipe

This isn’t just any rasgulla recipe. We’re taking those soft, spongy rasgullas and bathing them in a luxurious saffron-infused milk, making it a truly decadent treat. It’s perfect for celebrations, or honestly, just a cozy night in when you need a little something sweet. Plus, the aroma of saffron and cardamom is simply divine!

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 ltr Whole Milk
• 1 kg tin Rasgulla
• 7-8 tbsp Sugar (adjust to your sweetness preference!)
• 10-15 Pistachios
• 8-10 Almonds
• 1/4 cup Hot Milk
• 6-7 Cardamom pods
• A big pinch Saffron

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Saffron: Quality and Blooming Techniques

Saffron is the star here, so quality matters. Look for deep red strands. Blooming it in warm milk unlocks its beautiful color and flavor. I usually use about a generous pinch, but feel free to adjust based on how strong you like the saffron taste.

Whole Milk: Choosing Full-Fat vs. Toned Milk

Full-fat milk is highly recommended for the richest, creamiest result. It really makes a difference in the texture. Toned milk will work in a pinch, but the dessert won’t be quite as luxurious.

Rasgulla: Selecting Soft and Spongy Rasgullas

You want rasgullas that are soft and spongy, not hard or rubbery. Gently squeeze them – they should yield easily. If they feel firm, they might be a bit old.

Pistachios & Almonds: Regional Variations in Nut Usage

Traditionally, pistachios and almonds are used, but you’ll find variations across India. Some families add cashews, too! Feel free to experiment. I like to slice the nuts thinly for a nice texture.

Cardamom: Freshly Crushed vs. Powdered

Freshly crushed cardamom is always best. The aroma is so much more vibrant. If you’re using powdered cardamom, use a little less, as it can be more potent.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s bloom that saffron. Pour about 1/4 cup of hot milk over the saffron strands and let it sit for at least 15-20 minutes. This will release all that gorgeous color and flavor.
2. While the saffron is blooming, take your almonds and pistachios. Blanch them in hot water for 15-20 minutes, then peel off the skins and slice them thinly.
3. Now, in a wide, heavy-bottomed pan, pour in the 1.5 liters of whole milk. Bring it to a simmer over low heat. This is where patience comes in! We want to reduce the milk by about half, which will take around 1.5 hours. Stir occasionally to prevent it from sticking to the bottom.
4. Once the milk has reduced, add the saffron-infused milk and sugar. Stir well until the sugar dissolves completely.
5. Gently squeeze out any excess syrup from the rasgullas (don’t be too rough, we want them to stay intact!). Add them to the milk mixture, one by one.
6. Add the sliced almonds, pistachios, and crush the cardamom pods lightly with your fingers and add them in.
7. Simmer everything together for another 10-15 minutes, stirring gently. This allows the rasgullas to soak up all that delicious flavor.
8. Finally, remove from heat and let it cool slightly. Serve chilled or at room temperature, garnished with a few extra nuts if you like.

Expert Tips

• Low and Slow: Reducing the milk on low heat is key to preventing scorching and achieving the right consistency.
• Gentle Handling: Be gentle with the rasgullas! They’re delicate and can break apart easily.
• Taste Test: Adjust the sugar to your liking. Everyone has a different sweetness preference.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rasgulla Dessert (Using Plant-Based Milk)

My friend, Priya, is vegan, and she makes this with cashew milk! It’s surprisingly delicious. Just use a good quality, unsweetened cashew milk and follow the recipe as usual.

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check the packaging of your rasgullas to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Adding a Hint of Nutmeg or Mace)

My grandmother used to add a tiny pinch of nutmeg or mace for a warm, subtle spice. It’s a lovely addition, especially during the colder months.

Festival Adaptations (Holi, Diwali, or Special Occasions)

During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for an extra festive touch. It looks beautiful!

Serving Suggestions

This dessert is wonderful on its own, but you can also serve it with a side of fresh fruit or a sprinkle of rose petals for a beautiful presentation.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The rasgullas might become a little softer over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

What type of milk is best for this Rasgulla recipe?

Full-fat milk is definitely the way to go for the richest, creamiest texture.

Can I make this recipe with store-bought flavored milk?

I wouldn’t recommend it. The flavor of the flavored milk might clash with the saffron and cardamom.

How do I prevent the rasgullas from breaking apart during simmering?

Handle them very gently when squeezing out the syrup and stirring in the milk.

Can I add other nuts like cashews or walnuts?

Absolutely! Feel free to experiment with your favorite nuts.

How long does this dessert stay fresh in the refrigerator?

Up to 2-3 days, stored in an airtight container.

What is the best way to bloom saffron for maximum flavor and color?

Soaking it in warm (not boiling!) milk for at least 15-20 minutes is the key.

Enjoy making this delightful Rasgulla dessert! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!