I have been wanting to make this custard dessert recipe forever. Eid happened to come by and everything just fell into place!

This exotic Asian dessert is an adaptation of a traditional middle eastern recipe. Moreover, it is a beautiful amalgamation of east and west! It includes custard & jelly of the west plus the decadent eastern flavours of rasgulla, rose & falooda – what’s not to love!

In fact, a spoonful of this super addictive dessert and you will experience a wild explosion of amazing flavors!

Nalin (my husband), was quite circumspect when he heard about this recipe. In fact,  who wouldn’t be!

It has custard, fruits, rasgulla, nuts, vermicelli & more! But hey, you know what? It comes so well together – as if they were just meant to be!

Of course my husband is now a devoted convert and swears by this custard dessert recipe!

You know the feeling when something is so good, that it’s too bad to have too much of it… And yet, you can’t just stop savoring it? Yep, that’s exactly what happened to me!

So, just a spoonful of this decadence & you will get there!

Be it festivities, parties or just a pick me up dessert – this custard fits all celebrations 🙂

Furthermore, this exotic Asian custard dessert recipe is deceptively simple to make. So, what are you waiting for?



Of Rasgulla & Jelly - Exotic Asian Custard Dessert Recipe
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins

This Exotic Asian Custard Dessert recipe is an adaptation of a traditional middle eastern dessert. It is a beautiful amalgamation of east and west! 

It has an eggless custard & jelly of the west plus the decadent eastern flavours of rasgulla, rose & falooda – what’s not to love!

Course: Dessert
Cuisine: Indian, Mediterranean
Servings: 10 People
Author: Nandini
  • 2 Liter Milk ( full fat )
  • 160 ml Evaporated Milk
  • 1.5 tbsp Corn Starch Powder
  • 150 gms Condensed Milk ( sweetened )
  • 100 gms Khoya Or Rabri ( unsweetened )
  • 1-1.5 tsp Kewra Water / Rose Water / Roohafza
  • 150 ml Full Fat Cream
  • 10-12 Strands Kesar Strands ( soaked in milk )
  • Sugar ( as needed )
  • 3-4 packets Jello ( multi coloured )
  • Boiling Water ( as per instructions )
  • 1-2 Tins Cocktail Fruits ( preferred )
  • Fresh Seasonal Fruits - Optional ( sweet & non citric )
  • 15-20 Pieces Pistachios
  • 15-20 Pieces Almonds
  • 15-20 pieces Chum-Chum/ Rasgulla, mini size (adjust the qty based on the size )
  • 10-12 pieces Gulab Jamun, mini size ( optional )
  • 100 gms Falooda Vermicelli
  • 250 ml Fresh Milk + Custard Mixture ( refer above )
  • Slivered Almonds/Pistachios
  • Chopped Rasgulla/ Chum Chum
Recipe Notes
  • Choose 3-4 jelly colors and flavours - Red, green, yellow, orange - have fun 🙂
  • You can even choose to go with one. Totally up to your preference
  • Set the jelly as per the package instructions
  • While adding the boiling water, use about 25% lesser water than recommended
  • We need the jelly to set firm
  • Else, they will dissolve when added to the final mixture
  • Once set, cut them into 1 inch cubes and set them aside in the refrigerator
  • To begin with, soak the almonds and pista separately for 5-6 hours
  • Peel the skin off and slice them into medium fine slivers
  • You want to be able to get a nice crunchy bite, but not a big chunky piece
  • Slice them fine after the custard mixture has cooled
  • Else, the nuts will go dry and get discolored
  • Cocktail fruit tins work very well for this dish
  • I prefer cocktail fruits as they are very crunchy and work brilliantly with custard based desserts
  • Drain the excess sugar solution, else the dessert will get too sweet
  • You can even add fresh seasonal fruits. The only rule is to use sweet fruits and avoid tart citrus fruits in the custard mixture
  • If the cocktail fruits are very chunky, cut them up into smaller bits of your choice
  • I prefer smaller bite sizes, as I want an explosion of flavors. But again, it is your personal taste
  • Enjoy a mouthful of fruits, nuts, milk, falooda & jelly
  • Add required portion of the custard mixture & plain milk to a deep bottomed vessel
  • As against only plain milk, cooking the falooda sev in the custard mixture soaks in all the wonderful goodness
  • Add more milk than required, as it needs to have a kheer consistency
  • Add the falooda sev and simmer it until cooked well
  • Don't overcook it. It has to have a nice bite to it
  • Allow it cool & set aside
  • In a deep thick bottomed pan, heat 2 liters of milk
  • After it comes to a boil, add a tin of evaporated milk
  • I like adding evaporated milk, as it imparts a lovely nutty flavor
  • Evaporated milk substitutes: full milk cream or a mixture of 1.5 cups powdered milk and 1.25 cups of water (Source)
  • Set the gas stove on medium high and simmer the milk until it slightly thickens
  • Add  1.5 tablespoons of cornstarch into 5-6 tablespoons of cold milk. Mix well until no lumps and it is a smooth runny mixture
  • Around 5 minutes into the thickening process, reduce the heat and gradually add in the cornstarch mixture - while stirring continuously
  • Cook the mixture through.There should be no raw smell of the cornstarch
  • Add (1/2 to 3/4th) tin of the condensed milk. Adjust the measure based on the sweetness level
  • Remember, we are adding a lot of sugar laced elements later. Hence, the milk should taste mildly sweet
  • Stir constantly
  • Add kesar mixture to the milk
  • As it is close to being done, add grated unsweetened khova or beaten, unsweetened rabri. Mix well
  • The end consistency should be that of a light custard mixture
  • Don’t make it too thick. It will further thicken as it cools
  • Once cooled, the custard mixture will turn thick and lumpy
  • Whisk the mixture lightly until smooth
  • This will ensure all the lumps are removed, and it forms a nice homogeneous mixture
  • In a separate bowl, lightly beat fresh milk cream
  • First, add the cream to the custard mixture
  • Second, mix in 1-1.5 tsp of Kewra water (If you don’t have kewra water, then you could even replace it with roohafza or rose water )
  • Third, add in the Falooda Sev, fruits, nuts, rasgulla/ chum-chums  into the eggless custard mixture. Stir well until combined
  • Don’t add fruits while the custard mixture is still hot. The fruits will turn soft & soggy
  • Finally, add jelly and combine it again. Don’t stir too much after you add in the jelly
  • Transfer it to a wide serving bowl and let it set in the refrigerator for a couple of hours or overnight
  • Just before service, garnish it with all the goodness
  • Feel free to use nuts, rasgulla, jelly or fruits – as you wish
  • You could even add dried rose petals to this custard dessert recipe
  • It is best served chilled
  • If the custard has thickened too much, then just milk ( at room temperature) & stir well
  • Voila, you have your decadent custard back 🙂
  • Garnish it just before service
  • Serve it in a big serving bowl. Keep small bowls beside it. The guests can choose their serving size
  • Create elegant single servings using beautiful wine/martini glass
  • Set up mini bite sized desserts using shot glass/tumblers/mini appetizer bowls
  • Since it is a custard dessert recipe, it should always stay chilled
  • Also, it has a limited shelf life of 3-4 days max
  • Likewise, keep the jelly & fruits refrigerated


RELATED: Top 10 Dessert Garnishes: Elevate to Exotic


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