Kesari Indrayani | How to make Kesari Indrayani

By Amrita Iyer  |  29th Jan 2016  |  
5.0 from 2 reviews Rate It!
  • Kesari Indrayani, How to make Kesari Indrayani
Kesari Indrayaniby Amrita Iyer
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    15

    People

11

2





About Kesari Indrayani

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!

Kesari Indrayani is a delicious dish which is liked by people of all age groups. Kesari Indrayani by Amrita Iyer has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 15 people. You can find Kesari Indrayani at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kesari Indrayani takes 10 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kesari Indrayani is a good option for you. The flavour of Kesari Indrayani is tempting and you will enjoy each bite of this. Try this Kesari Indrayani on weekends and impress your family and friends. You can comment and rate the Kesari Indrayani recipe on the page below.

Kesari Indrayani

Ingredients to make Kesari Indrayani

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

How to make Kesari Indrayani

  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 for Kesari Indrayani (2)

Padma Ia year ago

Reply

krishna va year ago

Reply