How to make Kesari Indrayani - Succulent rosogulla steeped in a creamy saffron flavoured sauce sheer magic.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Rosogullas (रसगुल्ले ), Full cream milk (फुल क्रीम/ मलाईदार दूध )

Cuisine : Other

Course : Mithais

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Kesari Indrayani Recipe Card

Kesari Indrayani

Mithais are desserts that are unique to India. Mostly made with rich ingredients like milk, dried fruit, sugar and clarified butter each region in India has its own unique range of colourful decadent sweets that never fail to impress. A slight hint of green cardamom powder gives most of these a beautiful aroma and taste that has always been associated with mithais.

You can also find more Mithais recipes like Sheer Kurma, Ghevar, Mysore Pak, Sattu aur Mawa Laddoo.

Prep Time : 26-30 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kesari Indrayani Recipe

  • Rosogullas 20-25 small

  • Full cream milk 1 1/2 litres

  • Saffron (kesar) few strand

  • Sugar 3/4 cup

  • Mawa (khoya) grated 1/2 cup

  • Fresh cream 1 cup

  • Pistachios blanched peeled and sliced 8-10

  • Almonds blanched and peeled 1/2 cup

  • Fresh pomegranate pearls 1/2 cup


Step 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.

Step 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.

Step 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.