Kesari Indrayani-One of our Favourite Recipe


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines. Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.  Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. So here is the Recipe:


  • Full cream milk 1 1/2 litres
  • Small rasogullas 20-25
  • Saffron (kesar) a few strands
  • Fresh cream 1 cup
  • Sugar 3/4 cup
  • Fresh pomegranate pearls 1/2 cup
  • Khoya/mawa,grated 1/2 cup
  • Pistachios blanched peeled and sliced 8-10
  • Almonds blanched and peeled 1/2 cup


  1. Bring the milk to a boil in a non-stick pan; lower the heat and simmer till the milk reduces to half its original volume.
  2. Add the cream, sugar and saffron, and cook till the sugar dissolves.
  3. Squeeze the rosogulla to remove excess syrup and place them in a bowl. Pour the milk-cream mixture over and set aside to cool. When completely cold, place in a refrigerator to chill.
  4. To serve, place a few chilled rosogulla in each bowl. Sprinkle the pomegranate kernels, grated khoya, pistachios and almonds on top and serve at once.