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!

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Kesari Indrayani
Main Ingredients Full cream milk, Small rasogullas
Cuisine Indian
Course Desserts
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Kesari Indrayani

  • 1 1/2 litres Full cream milk
  • 20-25 Small rasogullas
  • a few strands Saffron (kesar)
  • 1 cup Fresh cream
  • 3/4 cup Sugar
  • 1/2 cup Fresh pomegranate pearls
  • 1/2 cup Khoya/mawa,grated
  • 8-10 Pistachios blanched peeled and sliced
  • 1/2 cup Almonds blanched and peeled


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

Nutrition Info

Calories 6353
Carbohydrates 544.1
Protein 182.6
Fat 347.2