Name: Kesar Indrayani recipe by Sujata Limbu at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 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

ABOUT Kesar Indrayani RECIPE

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

Ingredients Serving: 8

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

Instructions

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

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