Kesar Indrayani | How to make Kesar Indrayani

6 reviews
Rate It!
BySujata Limbu
Created on 2nd Sep 2015
  • Kesar Indrayani, How to make Kesar Indrayani
Kesar Indrayaniby Sujata Limbu
  • Kesar Indrayani | How to make Kesar Indrayani (179 likes)

  • 6 reviews
    Rate It!
  • By Sujata Limbu
    Created on 2nd Sep 2015

About Kesar Indrayani

A magical saffron flavoured thickened milk with soft and sweet rasgullas.

Kesar Indrayani, a deliciously amazing recipe to treat your family members. This recipe of Kesar Indrayani by Sujata Limbu will definitely help you in its preparation. Surprisingly the preparations for Kesar Indrayani can be done within few minute. Isn't it interesting. Also, the time taken for cooking Kesar Indrayani is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 8 people.A lot of times making Kesar Indrayani can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Kesar Indrayani is just too tempting. Cooking Kesar Indrayaniat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Kesar Indrayani is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofKesar Indrayani from Better Butter.

  • Prep Time0mins
  • Cook Time30mins
  • Serves8People

Video for key ingredients

  • How to make Khoya

Kesar Indrayani

Ingredients to make Kesar Indrayani

  • 20 small Rasgullas
  • 1 litre full Cream milk
  • 200 ml Cream
  • 150 grams Sugar
  • 1/2 cup Khoya finely grated
  • 7-8 Pistachios peeled and sliced
  • Few strands of Saffron

How to make Kesar Indrayani

  1. Take a large pan and bring the milk to a boil.
  2. Lower the heat and let it simmer. Cook till the milk reduces to half. Put in the sugar and give it a good stir.
  3. Next, add in the khoya so that the milk gets thicker. Stir well to blend it together.
  4. In the meantime, squeeze the rasgullas gently to remove the excess syrup.
  5. Place these rasgullas into a large bowl. Then switch off the heat and pour the hot milk mixture on top of the rasgullas.
  6. Set this aside to cool down.
  7. Once it reaches room temperature, place the bowl in the refrigerator to chill.
  8. Serve chilled with a drizzle of fresh cream, a sprinkle of saffron and pistachios on top.

Reviews for Kesar Indrayani (6)

Amita Vermaa month ago
:yum: yummy

Khushboo Chhetri10 months ago

Zeenath Amaanullaha year ago

Richa Junejaa year ago

Amu Archana Desaia year ago

Ragini Srivastavaa year ago