Bread Rasmalai
Bread Rasmalai is a quick and innovative take on the traditional Indian dessert, made by soaking soft bread slices in a rich, sweetened milk (Rabri) flavored with cardamom, saffron, and nuts. This no-cook or low-effort version mimics the creamy texture and flavor of classic rasmalai, making it a perfect festive treat when you're short on time but craving something indulgent.
Ingredients
- Milk (full fat) – 1 lit
- Condensed milk – ½ cup
- Cashewnuts sliced – handful
- Almond sliced – handful
- Pista sliced – handful
- Cardamom powder – ½ tsp
- Saffron – a generous pinch
- Yellow food colour – a pinch
- Rose water – 1tbsp
- Kewra water – 1tbsp
- Bread slices – 12nos
For Stuffing
- Khoya – ½ cup
- Cardamom powder – ½ tsp
- Pista chopped – 2tbsp
Instructions
- Pour milk into a pan and bring it to a boil. Add condensed milk, cashewnuts, almonds, pista, cardamom powder, saffron, yellow food colour and cook the milk till 2/3rd of the milk remains. Remove and cool it completely. Put in in a fridge will it is chilled.
- Cut the bread into small discs, use the sides to make breadcrumbs to use in other recipes.
- Mix together Hoya, cardamom powder and pista. Place a spoonful on to a bread disc and place the other bread on top. Wet the sides of the bread with some milk and using a fork press it down to seal it.
- Place the stuffed bread on to a serving plate and pour over the chilled milk. Garnish with chopped pista and serve it immediately.
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