Description
Rasgulla Macapuno is a creamy fusion dessert combining the softness of Indian rasgulla with the sweetness of Filipino macapuno. Made with fresh coconut, milk, and cardamom, this easy-to-make treat is perfect for any occasion. Serve chilled for a refreshing, tropical dessert experience!
Ingredients
1 1/2 cups fresh coconut (grated or shredded)
2 cups fresh milk
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup coconut water
1/2 teaspoon vanilla extract
1/2 teaspoon cardamom powder
A pinch of salt
2 cups macapuno (sweetened coconut sport)
1 tablespoon ghee (clarified butter) for greasing
Instructions
In a medium-sized pot, combine fresh milk, grated coconut, sugar, cornstarch, coconut water, and a pinch of salt. Stir well to combine.
Place the pot on medium heat and cook, stirring constantly, until the mixture thickens and comes away from the sides of the pot. This should take about 10 minutes.
Once thickened, remove from heat and add in the vanilla extract, cardamom powder, and macapuno. Stir to combine and let it cool slightly.
Grease a tray or plate with ghee and transfer the mixture into the prepared tray. Use a spatula to spread it evenly.
Allow the mixture to set for 30 minutes in the refrigerator.
Once set, cut the mixture into squares or small bite-sized pieces. Serve chilled.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes
Kcal: 160 kcal | Servings: 6 servings
Notes
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes
Kcal: 160 kcal | Servings: 6 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop cooking and refrigeration
- Cuisine: International
Nutrition
- Serving Size: 1 piece (approx. 2x2 inches)
- Calories: 160 kcal per serving
Keywords: Rasgulla Macapuno, fusion dessert, Indian rasgulla, Filipino macapuno, coconut dessert, easy dessert recipe, creamy dessert, sweet coconut sport