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Rasgulla Pudding

Rasgulla Pudding

This Paryushan Parva, savour the sweetness of devotion in the Master’s presence and add sweetness to your meals with this recipe.


  • 12 rasgullas squeezed, crumbled
  • 3 cups whipped cream
  • 2 cups custard mixture
  • 1 cup mix nuts chopped
  • 1⁄2 tsp vanilla essence
  • 2 tbsp dried dates kharek, finely chopped, boiled
  • 1⁄4 cup milk chocolate grated


  1. Combine custard mix, 1 cup whipped cream and vanilla essence.
  2. In a flat bowl, form layers by placing rasgulla first followed by nuts, custard cream mixture, dried dates, whipped cream and grated chocolate. Repeat these layers if required.
  3. Design whipped cream flowers on last layer using piping bag.
  4. Garnish with nuts and chocolates. Serve chilled.

Recipe Notes

Recipe by Premarpit Bhavna M. Shah

Nutrition Facts
Servings Per Container 4

Calories 4212
Total Fat 192g
Total Carbohydrate 559.5g
Protein 60.5g


jain recipe

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