How to make Kesari Indrayani -
Succulent rosogulla steeped in a creamy saffron flavoured sauce sheer magic.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Rosogullas (रसगुल्ले ), Full cream milk (फुल क्रीम/ मलाईदार दूध )
Cuisine : Other
Course : Mithais
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You can also find more Mithais recipes like AATTE AUR GOUND KA LADDU Chocolate Mango Modak Ghevar Besan ka Halwa-SK Khazana
Kesari Indrayani Recipe Card
Mithais are desserts that are unique to India. Mostly made with rich ingredients like milk, dried fruit, sugar and clarified butter each region in India has its own unique range of colourful decadent sweets that never fail to impress. A slight hint of green cardamom powder gives most of these a beautiful aroma and taste that has always been associated with mithais.
Prep Time : 26-30 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kesari Indrayani Recipe
Rosogullas 20-25 small
Full cream milk 1 1/2 litres
Saffron (kesar) few strand
Sugar 3/4 cup
Mawa (khoya) grated 1/2 cup
Fresh cream 1 cup
Pistachios blanched peeled and sliced 8-10
Almonds blanched and peeled 1/2 cup
Fresh pomegranate pearls 1/2 cup
Method
Step 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.
Step 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.
Step 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
Calories : 6227 Kcal
Carbohydrates : 544.1 gm
Protein : 182.6 gm
Fat : 334.7 gm
Other : Calcium- 7550.4mg
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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 www.sanjeevkapoor.com 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.
