New Update
/sanjeev-kapoor/media/post_banners/a90bf2bf4a0319d17d2c1f0f0fcbe6b034a1e08ff557ebc3de1024983328e1d6.jpg)
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
Method
- 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.
- Add the cream, sugar and saffron, and cook till the sugar dissolves.
- 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.
- 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 |
Advertisment