Kesariya malai balls | How to make Kesariya malai balls

1 review
Rate It!
ByKanupriya
Created on 12th Jul 2017
  • Kesariya malai balls, How to make Kesariya malai balls
Kesariya malai ballsby Kanupriya
  • Kesariya malai balls | How to make Kesariya malai balls (2 likes)

  • 1 review
    Rate It!
  • By Kanupriya
    Created on 12th Jul 2017

About Kesariya malai balls

Kesariya malai balls is a sweet dish consisting of sugary, crunchy & soft cream to brownish coloured balls. The receipe is very easy & here is the main role of Milk and bread in it .

  • Prep Time15mins
  • Cook Time30mins
  • Serves6People
Kesariya malai balls

Ingredients to make Kesariya malai balls

  • Bread 6 pcs
  • Milk 500 ml
  • Sugar /sugarfree powder acc to taste
  • Cardamom powder 2 tsp
  • Dry fruits
  • Kesar 1 tbsp
  • oil to fry

How to make Kesariya malai balls

  1. For badami Rabdi : Boil 200ml milk in a thick bottomed pan in medium flame for 15min mins.
  2. Add grinded almonds and cardamom powder and stir.
  3. When it cums to thick switch off the flame add sugar /sugar powder and take aside and leave to the normal room temp.
  4. Then shift them in a refrigerator.
  5. Badami Rabdi is ready.
  6. For Kesariya malai gravy : Heat 300 milk in a thick bottomed pan and leave them for boiling.
  7. Now add Kesar 1 tsp in it and stir.
  8. After 5mins add grinded dry fruits, cardamom powder, again 1tsp Kesar in it.
  9. When milk turns to little thick malai types switch off the flame and add sugar / sugarfree powder.
  10. Now take aside to the room temp and add crushed dry fruits.
  11. For balls : Take a bread dip into the water and squeeze them.
  12. Then fill badami rabdi in the Centre and add Kismish / cashew nuts.
  13. Make balls and Refrigerate them for atleast 5-10mins.
  14. Now heat the kadahi and deep fry them in low - medium flame. When they turns into brownish colour take them aside.
  15. Take them for cooling after that dip the balls in a Kesariya malai gravy and left them for atleast 15mins.
  16. So that they will absorb the malai gravy and make spongy.
  17. Serve them cool and enjoy Kesariya malai balls.
My Tip: Before deep fry the balls kept them in a refrigerator so that they will fry properly and in good shape also.

Reviews for Kesariya malai balls (1)

Arushi Singha month ago
Too good....
Reply