Sanjeev Kapoor

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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!

This recipe is from the book Mithai.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Kesari Indrayani

Main Ingredients

Full cream milk, Small rasogullas





Level Of Cooking


Try something new


  • Full cream milk
    1 1/2 litres
  • Small rasogullas
  • 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
  • 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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