Kesari Indrayani Succulent rosogulla steeped in a creamy saffron flavoured sauce sheer magic. This recipe is from FoodFood TV channel By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update Main Ingredients Rosogullas, Full cream milk Cuisine Other Course Mithais Prep Time 26-30 minutes Cook time 1.30-2 hour Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Ingredients list for Kesari Indrayani 20-25 small Rosogullas 1 1/2 litres Full cream milk few strand Saffron (kesar) 3/4 cup Sugar 1/2 cup Mawa (khoya) grated 1 cup Fresh cream 8-10 Pistachios blanched peeled and sliced 1/2 cup Almonds blanched and peeled 1/2 cup Fresh pomegranate pearls Method 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. 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. 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 Carbohydrates 544.1 Protein 182.6 Fat 334.7 Other Fiber Calcium- 7550.4mg #Full cream milk #Rosogullas #Fresh cream #Saffron (kesar) #Sugar #Fresh pomegranate pearls Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article