Kesari Indrayani

This one’s a favourite on our restaurant menu… tiny rosogulla soaked in rich and creamy saffron-flavoured milk…a magical treat, both for the eyes and the taste buds!

By Sanjeev Kapoor 28 Sep 2015 in Recipes Course

New Update

Main Ingredients	Full cream milk, Small rasogullas
Cuisine	Indian
Course	Desserts
Prep Time	11-15 minutes
Cook time	16-20 minutes
Serve	4
Taste	Sweet
Level of Cooking	Moderate
Others	Veg

Ingredients list for Kesari Indrayani

1 1/2 litres Full cream milk
20-25 Small rasogullas
a few strands Saffron (kesar)
1 cup Fresh cream
3/4 cup Sugar
1/2 cup Fresh pomegranate pearls
1/2 cup Khoya/mawa,grated
8-10 Pistachios blanched peeled and sliced
1/2 cup Almonds blanched and peeled

Method

Bring the milk to a boil in a non-stick pan; lower the heat and simmer till the milk reduces to half its original volume.
Add the cream, sugar and saffron, and cook till the sugar dissolves.
Squeeze the rosogulla to remove excess syrup and place them in a bowl. Pour the milk-cream mixture over and set aside to cool. When completely cold, place in a refrigerator to chill.
To serve, place a few chilled rosogulla in each bowl. Sprinkle the pomegranate kernels, grated khoya, pistachios and almonds on top and serve at once.

Nutrition Info

Calories	6353
Carbohydrates	544.1
Protein	182.6
Fat	347.2

#Fresh cream #Fresh pomegranate pearls #Full cream milk #Saffron (kesar) #Small rasogullas #Sugar