Rasgulla Recipe- Saffron Almond Milk Delight- Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Rasgulla Recipe: Saffron Almond Milk Delight – Indian Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian dessert. Today, I’m sharing a recipe that’s been a family favorite for years – Rasgulla in Saffron Almond Milk. It’s a wonderfully comforting dessert, and honestly, it feels like a warm hug in a bowl. It takes the classic, spongy rasgulla and elevates it with fragrant saffron, creamy milk, and crunchy almonds. Trust me, you’ll want to make this!

Why You’ll Love This Recipe

This isn’t your everyday rasgulla recipe. It’s a little bit special, a little bit indulgent, and so flavorful. The saffron and almond milk create a beautiful, aromatic base that perfectly complements the sweetness of the rasgullas. It’s surprisingly easy to make, and it’s guaranteed to impress your family and friends. Plus, it’s a fantastic way to use up any leftover rasgullas!

Ingredients

Here’s what you’ll need to create this delicious dessert:

• 12-15 rasgulla (homemade or store-bought) pieces
• 1 liter full-fat milk
• 4-5 tablespoons sugar
• 10-12 almonds
• 8-10 saffron strands
• 0.5 teaspoon cardamom powder
• 1-2 teaspoons rose water or kewra water

Ingredient Notes

Let’s talk ingredients for a moment, because quality really matters here!

• Full-Fat Milk: Seriously, don’t skimp on this. Full-fat milk (around 3.25% milkfat) is key to getting that rich, creamy texture. It makes all the difference.
• Rasgullas: You can use homemade or store-bought rasgullas. If using store-bought, choose a brand known for soft, spongy rasgullas. Avoid anything that feels too hard or rubbery.
• Kewra/Rose Water: These are the secret weapons for that authentic Indian dessert flavor! Kewra water has a more subtle, floral aroma, while rose water is a bit bolder. You can use either, or even a mix! A little goes a long way, so start with 1 teaspoon and add more to taste.
• Saffron: Good quality saffron strands are worth their weight in gold. They give the milk that beautiful golden hue and a delicate, floral flavor. Don’t substitute with saffron powder if you can help it – the strands are just so much better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep those almonds. Blanch them in boiling water for about 30-40 minutes. This makes the skins slip off easily. Once cooled, peel, slice them thinly, and set aside. We’ll use these for garnish, but also some will infuse into the milk.
2. Now, pour the milk into a heavy-bottomed pan. Simmer it over medium heat, stirring occasionally, until it reduces by about half. This will take around 20-25 minutes. You’ll notice a lovely cream starting to collect around the sides of the pan – that’s exactly what we want!
3. While the milk is simmering, dissolve the saffron strands in 2 tablespoons of warm milk. Let it sit for about 10 minutes to release its color and flavor.
4. Once the milk has reduced, add the saffron mixture, sugar, and cardamom powder. Stir well to combine.
5. Gently add the rasgullas to the simmering milk mixture. Be careful not to break them! Simmer for just 2-3 minutes, allowing them to soak up all that delicious flavor.
6. Finally, stir in the rose water or kewra water. Cool the mixture to room temperature, then refrigerate for at least an hour, or until thoroughly chilled.
7. Before serving, garnish with the reserved sliced almonds and a few extra saffron strands for a beautiful presentation.

Expert Tips

• Don’t Overcook the Rasgullas: They’re already cooked! You just want to warm them through and let them absorb the flavors. Overcooking will make them tough.
• Stir Gently: Be gentle when stirring, especially when the rasgullas are in the milk.
• Patience is Key: Reducing the milk takes time, but it’s worth it for that rich, creamy texture.

Variations

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

• Vegan Adaptation: Use plant-based milk like almond or cashew milk, and make sure your rasgullas are vegan-friendly (they often contain milk solids).
• Sugar Level Adjustment: Adjust the amount of sugar to your liking. I find 4-5 tablespoons perfect, but you can add more or less depending on how sweet you prefer your desserts.
• Spice Level: For a little extra warmth, add a tiny pinch of nutmeg along with the cardamom. My grandmother always did this!
• Festival Adaptation: This dessert is perfect for special occasions like Holi or Diwali. You can add chopped pistachios or other nuts for extra festive flair.

Serving Suggestions

This Rasgulla in Saffron Almond Milk is best served chilled. It’s wonderful on its own, but you can also pair it with a scoop of vanilla ice cream or a sprinkle of chopped nuts. I love serving it in individual bowls for a pretty presentation.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The rasgullas may become slightly softer over time, but it will still taste delicious!

FAQs

1. Can I use store-bought rasgullas for this recipe?

Absolutely! Store-bought rasgullas work perfectly fine. Just choose a good quality brand.

2. What is the best type of milk to use for a richer flavor?

Full-fat milk is the way to go! It creates the creamiest, most flavorful dessert.

3. How can I prevent the rasgullas from breaking while simmering?

Be gentle! Add them carefully to the milk and stir very gently.

4. Can I make this recipe ahead of time?

Yes, you can! In fact, it tastes even better after it’s had a chance to chill in the refrigerator for a few hours.

5. What is the difference between rose water and kewra water, and can they be substituted?

Rose water has a stronger, more floral aroma, while kewra water is more subtle. You can use either, or a mix of both! They are often used interchangeably in Indian desserts.