How to make 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!

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Full cream milk (फुल क्रीम/ मलाईदार दूध ), Small rasogullas (छोटे रसगुल्ले )

Cuisine : Indian

Course : Desserts

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For more recipes related to Kesari Indrayani checkout Perfect Phirni. You can also find more Desserts recipes like Very Low Fat Brownies Mango Popsicles Payasam Blueberry Mascarpone Pies

Kesari Indrayani

Kesari Indrayani Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kesari Indrayani Recipe

  • Full cream milk 1 1/2 litres

  • Small rasogullas 20-25

  • Saffron (kesar) a few strands

  • Fresh cream 1 cup

  • Sugar 3/4 cup

  • Fresh pomegranate pearls 1/2 cup

  • Khoya/mawa,grated 1/2 cup

  • Pistachios blanched peeled and sliced 8-10

  • Almonds blanched and peeled 1/2 cup


Step 1

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.

Step 2

Add the cream, sugar and saffron, and cook till the sugar dissolves.

Step 3

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.

Step 4

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.