Rasgulla Recipe – Saffron Cardamom Milk Dessert – Easy Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Rasgulla Recipe – Saffron Cardamom Milk Dessert – Easy Indian Sweet

Hey everyone! If you’re craving a little bit of Indian sweetness, you have to try this Rasgulla recipe. It’s seriously one of the easiest desserts to make, and it’s always a crowd-pleaser. I remember the first time I made this – it was for a friend’s birthday, and everyone raved about it! It felt like a huge win, and honestly, it’s been a go-to ever since. Let’s get into it!

Servings: 6
Cooking Time: 10 minutes
Preparation Time: 15 minutes
Difficulty: Easy

Why You’ll Love This Recipe

This isn’t your average dessert. It takes the soft, spongy goodness of rasgullas and elevates it with a creamy, fragrant saffron-cardamom milk. It’s comforting, subtly sweet, and feels a little bit special. Plus, it’s surprisingly quick to put together – perfect when you want something delicious without spending hours in the kitchen. It’s a delightful treat for any occasion, or just because you deserve something yummy!

Ingredients

Here’s what you’ll need to make this dreamy dessert:

• 5 cups milk (about 1200ml)
• 3 cups milk (about 720ml) – for making the rasgullas
• 1 cup sugar (about 200g) – for making the rasgullas
• 3.5 cups water (about 840ml) – for making the rasgullas
• Vinegar or lemon juice – for making the rasgullas
• 1 tin (approx. 400g) condensed milk
• 2 cups milk (about 480ml)
• Saffron strands (a pinch)
• Cardamom powder (1/2 teaspoon)
• Chopped pistachios, almonds, cashews (for garnish)
• 12 rasgullas (store-bought)

Ingredient Notes

Let’s talk ingredients! A few things can really make this recipe shine.

• Rasgullas: Seriously, good quality rasgullas make all the difference. Look for ones that are soft, spongy, and not overly sweet. They should hold their shape but be delicate.
• Milk: I usually use full-fat milk for a richer, creamier dessert. But you can definitely use lower-fat milk if you prefer. Using a combination of whole milk and a little cream (about 1/2 cup) takes it to another level!
• Saffron & Cardamom: These are the stars of the show when it comes to Indian desserts. Don’t skimp! Real saffron adds a beautiful color and a unique flavor. Cardamom brings a warm, aromatic touch. A little goes a long way, so start with 1/2 teaspoon and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Gently squeeze the syrup from the store-bought rasgullas without breaking them. Set them aside. We want them to soak up the delicious milk mixture, not be swimming in extra syrup.
2. In a pan, combine 5 cups of milk and the condensed milk. Bring this mixture to a boil over medium heat, stirring occasionally to prevent sticking.
3. Once boiling, add the saffron strands and cardamom powder. Reduce the heat to low and simmer for 5-6 minutes, allowing the flavors to infuse into the milk. The kitchen will start to smell amazing!
4. Gently add the rasgullas to the thickened milk mixture. Be careful not to overcrowd the pan. Cover and simmer for just 1-2 minutes. You want the rasgullas to warm through and absorb some of the flavor, but not fall apart.
5. Finally, garnish with chopped nuts – pistachios, almonds, and cashews are my favorites. Serve chilled and enjoy!

Expert Tips

• Don’t overcook the rasgullas! They’re delicate and can become rubbery if simmered for too long.
• If the milk mixture gets too thick, add a splash of milk to thin it out.
• For a more intense saffron flavor, you can soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the pan.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or cashew milk) and vegan rasgullas if you can find them. It’s a little harder to find vegan rasgullas, but they’re out there!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: My family loves a bit more cardamom, so I sometimes add up to 3/4 teaspoon. Feel free to adjust to your preference.
• Festival Adaptations: This dessert is perfect for celebrations! During Holi, you can add a pinch of rose water for a floral touch. For Diwali, a generous sprinkle of silver leaf (vark) makes it extra festive.

Serving Suggestions

This Rasgulla dessert is wonderful on its own, but here are a few ideas to make it even more special:

• Serve with a side of fresh fruit.
• Pair it with a cup of masala chai.
• For a truly decadent treat, add a scoop of vanilla ice cream.

Storage Instructions

Leftovers? Lucky you! Store any leftover Rasgulla dessert in an airtight container in the refrigerator for up to 2-3 days. It might thicken slightly as it sits, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

• Can I make rasgullas from scratch? Absolutely! But it’s a bit more involved. If you’re up for a challenge, there are tons of great recipes online.
• What type of milk is best for this recipe? Full-fat milk gives the richest flavor, but you can use any type of milk you prefer.
• How do I prevent the rasgullas from breaking while simmering? Be gentle! Add them carefully and don’t stir too vigorously. Simmering for just 1-2 minutes is usually enough.
• Can this dessert be made ahead of time? Yes! You can make the saffron-cardamom milk mixture a day ahead and store it in the refrigerator. Then, just add the rasgullas and simmer when you’re ready to serve.
• What is the best way to garnish this dessert for a festive look? Chopped nuts are classic, but you can also add a sprinkle of rose petals, silver leaf (vark), or a drizzle of honey.

Enjoy making (and eating!) this delicious Rasgulla dessert. I hope it brings a little sweetness to your day! Let me know in the comments if you try it and how it turns out. Happy cooking!