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Kesari Indrayani

Jan-29-2016
Amrita Iyer
10 minutes
Prep Time
10 minutes
Cook Time
15 People
Serves
Read Instructions Save For Later

ABOUT Kesari Indrayani RECIPE

How many of you have wanted a sure shot fast dessert recipe, made with ingredients commonly found in the market and at home and make it in minutes. You need to buy the tinned Rasgullas from the market which are easily available under different brands. I saw this recipe by Sanjeev Kapoor and thought of giving it a try. Believe me this is too delicious for words. I substituted reduced milk with Condensed Milk. The best part of this recipe – with ready made ingredients you can convert the humble Rasgulla into something more delicious and a dessert to remember!

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • West Bengal
  • Dessert

Ingredients Serving: 15

  1. 1 tin store bought Rasgullas
  2. 3/4 liter full cream milk (2 liters if not using Condensed Milk)
  3. Sugar to taste
  4. 1 tin condensed milk
  5. A few strands Saffron
  6. Chopped Pistachios and Almonds to garnish (Optional)

Instructions

  1. If using Condensed Milk: Heat the 3/4 liter milk till it reduces slightly to approx 1/2 liter. Add the Saffron strands and cool slightly. Add the entire tin of Condensed milk and mix well till blended. Cool till lukewarm.
  2. If NOT using Condensed Milk: Heat the 2 liters milk till it reduces to approx 1 liter. Add the Saffron and sugar as required and take off the heat. Allow it to cool till lukewarm.
  3. Next step: Squeeze the syrup from the Rasgullas and immerse in the sweetened milk. Keep drizzling the milk on the Rasgullas with a ladle for them to completely absorb the milk. Refrigerate after coming to room temperature.
  4. To serve: Ladle each Rasgulla with some milk in an attractive bowls or shot glasses. Sprinkle some chopped Almonds and Pistachios on top (optional). Serve immediately chilled.

Reviews (2)  

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Padma I
Oct-20-2016
Padma I   Oct-20-2016

krishna v
Oct-19-2016
krishna v   Oct-19-2016

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