Kesari Indrayani

Ingredients list for Kesari Indrayani

• 20-25 small Rosogullas
• 1 1/2 litres Full cream milk
• few strand Saffron (kesar)
• 3/4 cup Sugar
• 1/2 cup Mawa (khoya) grated
• 1 cup Fresh cream
• 8-10 Pistachios blanched peeled and sliced
• 1/2 cup Almonds blanched and peeled
• 1/2 cup Fresh pomegranate pearls

Method

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

Nutrition Info