Kesari Indrayani Recipe - 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.

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

Cuisine : Indian

Course : Desserts

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Kesari Indrayani

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.    

For more recipes related to Kesari Indrayani Mithai checkout Perfect Phirni , Pal Payasam, . You can also find more Desserts recipes like Apple Goduma Payasam, Cup Cakes, Jain Chocolate Cake, Plum Paradise. Or try out these recipes from Indian like Anjeer Ki Chutney, Pepper Rawas Tikka, Besan ka Halwa, Paan Chocolates.

Kesari Indrayani Recipe - 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!

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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

Method

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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