Kesari Indrayani

Succulent rosogulla steeped in a creamy saffron flavoured sauce sheer magic. This recipe is from FoodFood TV channel

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Kesari Indrayani
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


  1. 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.
  2. 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.
  3. 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