Kesari Indrayani

              Kesari Indrayani is a popular dessert. It is a very rich creamy dessert. Basically a combination of rabdi & rasgullas.

Ingredients:

• 1 litre Milk
• Small 17 - 20 Rasgullas
• Sugar 1/2 cup
• Saffron
• Mawa 1/2 cup
• Dry fruits: Almonds, Pistas
• Pomegranate seeds
• Cardamom Powder

Method:

• Make mawa: Please check my blog for the recipe of home made mawa.
• Make rasgullas: Check my blog for the recipe of rasgullas. Drain out the excess liquid from rasgullas. Keep the squeezed rasgullas aside.
• Almonds & Pistas for Garnishing: Boil almonds & pistas for 2-3 minutes. Strain them. Pat them dry. Chop the almonds & pistas into thin slices. Use them later for garnishing.
• Rabdi: Boil Milk in a heavy bottomed pan. Take 1/4th cup of milk aside & soak few saffron strands in it. Set aside for garnishing later. Continue boiling the rest of the milk till it is reduced to one third & very thick. Add sugar, cardamom powder, mawa & few saffron strands to it. Mix well. Continue boiling for 5 minutes or till the desired consistency is achieved. Remove from heat. Chill it in a refrigerator.
• Assembling: Now mix the rasgullas & the rabdi (thick chilled milk). Garnish with chopped thin slices of almonds & pistas, pomegranate seeds, saffron milk & few saffron strands.
• Serve chilled !!

Tips:

• Adjust the sugar according to your taste.
• You can use store bough rasgullas & skip the rasgulla making step.
• You can also use store bought mawa & skip the mawa making step.
• You can use condensed milk or milk powder for thickening the rabdi.

Related Recipes:

• Shrikhand
• No Huss-Fuss Besan Ladoo
• Baked Doi (Gulkand Flavored)
• Jaljeera
• Instant Home made Pizza Sauce
• Sabudana Wada
• Masala Dosa
• Corn Bhajji / Pakoda