Baileys Rasgulla Pudding By Kirti Bhoutika

For a long time, dessert chefs across the Indian subcontinent have been experimenting with fusing global and local flavours. The Baileys rasgulla pudding has taken shape as part of this reimagination, bringing out traditional textures and elements but with a modern, contemporary twist. This dessert recipe brings together a classic pudding with a much-favoured rasgulla in a very simple recipe. When you cannot decide between the two desserts, simply club them into this rasgulla pudding, laced with an Irish cream twist. 

Rasgulla,  a traditional Indian sweet, is a syrup-soaked dumpling ball of chhena dough. The syrup is made either out of sugar or jaggery syrup, known as chashni. This sweet has many variants, namely gur rasgulla, kamalabhog, baked rasgulla and more. Pudding, on the other hand, is a milk-based dish with a custard-like consistency, sweet flavour, and creamy texture. 

Brought together, both the pudding and rasgulla exude rather deep, creamy flavours that lend this fusion dessert a very rich and luxurious quality. A recipe developed by Kirti Bhoutika explores the Baileys rasgulla pudding recipe, which is given a silkier touch by the Irish cream liqueur infusion.

For The Cream

• 180 ml mascarpone cheese

• 90 ml whipped cream

• 25 ml castor sugar syrup

• 5 ml vanilla extract

For The Pudding

• 12 rasgullas (syrup squeezed out)

• 30 ml Baileys Original Irish Cream Liqueur

• Cocoa powder for dusting

• Chocolate shavings for garnish

• Start by getting the pudding mixture ready. For this, bring together 90 ml of whipped cream with 180 ml of mascarpone cheese. Combine them well in a mixing dish. 

• Now, add 5 ml of vanilla essence and 25 ml of sugar syrup to this mixture. Use a spatula to gently integrate all the ingredients together. The mixture should acquire a light and smooth texture. Avoid overmixing, as this can make the cream flat instead of keeping it airy and creamy. 

• Put this mixture in the fridge for ten minutes to let the flavours set properly for a more balanced taste.

• Now, prep the rasgullas. Bring chilled rasgullas out of the fridge and gently squeeze out any leftover water content. This step is crucial for preparing the rasgulla pudding as it eliminates the risk of making it too sweet. Squeezing the rasgulla balls properly ensures that they can appropriately absorb other flavours in the absence of excess sugar syrup or watery consistency.

• Next, fold the little round rasgullas into smaller balls and arrange them on a plate. 

• Drizzle 30 ml of Baileys Original Irish Cream Liqueur over the rasgullas. Let them sit for a few minutes so they can completely absorb the liqueur’s flavours and its silky, velvety nuance. 

• To assemble the pudding, place these Baileys-soaked rasgullas on a serving dish. 

• Cover them entirely with an even layer of the mascarpone cheese and whipped cream mixture resting in the fridge. Smooth the surface of the pudding with a spatula for a more aesthetic look.

• Using a fine sieve, lightly dust the top of the pudding with cocoa powder to add a chocolatey texture and to balance the sweetness with some bitter, earthy notes.

• Garnish the pudding with chocolate shavings. These will add a finishing touch to the dessert and introduce more richness into the relatively simple recipe. 

• Once the rasgulla pudding or custard is ready, let it set for at least half an hour in the fridge so all the layers become prominent even as they absorb each other’s flavours.

• To serve the dessert, break it into little slivers and place them in individual dessert cups or a shallow glass dish.

This recipe can also be recreated with different types of flavoured rasgullas according to one’s flavour preferences. One can also top a little bit of the simple syrup from the rasgulla over the pudding for added sweetness. 

Drink Responsibly. This communication is for audiences above the age of 25.