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Rasgulla decorated with pistachios, served on an elegant plate.
Elegant milk dessert sprinkled with premium nuts

Pistachio Rasgulla

Author: Flavelo
Recipes Cakes and Desserts
Green pistachio and white curd balls make a stunning pair not just in taste but visually too. This version often appears on festive tables, as pistachio is a symbol of abundance and wealth in Indian culture.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 3 hrs
🍽️ Servings 6 servings
🔥 Calories 290 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Mixing bowl
  • Wide pot
  • Chopper or knife

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Nuts

Instructions

1 ✓

Knead the curd until completely smooth, then mix in the flour.

Tip: Hand warmth helps melt the fat, holding the dough together.
2 ✓

Make sugar syrup from the water and sugar, bring to a boil.

Tip: Do not thicken the syrup (it shouldn't be 'stringy'); keep it thin like water.
3 ✓

Cook the shaped balls in the syrup under a lid for 20 minutes.

Tip: The ball is ready when it sinks slightly in the syrup and doesn't float like a cork.
4 ✓

Let cool, then sprinkle with chopped pistachios before serving.

Tip: The bright green colour of the pistachio remains better if you don't cook it in, only adding it at the end.

Recipe FAQ

Can I use salted pistachios?
No, only unsalted, natural pistachios are suitable for sweets.

Ingredients

  • 500 g Fresh homemade curd (paneer)
  • 200 g Sugar
  • 1 tbsp Flour
  • 1 litre Water
  • 1 tbsp Rose water
  • 50 g Natural pistachios (roughly chopped)