Bread Rasmalai | Quick and instant bread rasmalai recipe

Bread Rasmalai is an instant version of traditional rasmalai.

simple-indian-sweets-recipe

Why choose instant version

Bread Rasmalai is a quick, easy and delicious dessert which will be ready in around 30 minutes, compared to traditional rasmalai which takes atleast two and half hours to prepare. This recipe is sure to please everyone’s palate.Here I have used bread instead of cottage cheese and I have also used condensed milk along with whole milk to prepare thickened milk known as ras, which certainly reduces the cooking time. This instant version recipe can be made in a jiffy and it is a saver when we have to serve an unexpected guests, whenever we crave for something sweet or even during festive season when we have very less time to prepare the various varieties of dishes. Now a days people are so pressed for time that most of them look out for instant version recipe.

Popularity of traditional Ras Malai

Typically Rasmalai, a very popular Bengali delicacy is prepared from cottage cheese patties cooked in sugar syrup and soaked in rich and creamy thickened milk, flavoured with saffron and cardamom powder. Traditionally whole milk is boiled for a long time stirring regularly until milk reduces to almost one third of its original quantity. Rasmalai is considered as royal sweet in India, often served in weddings and other parties, it is one of the most preferred dessert during festive season. It tastes best when served chillied and garnished with dry fruits.

Here is the quick and easy bread rasmalai recipe with process shots and video.

Ingredients:

Full fat Milk: 2 cups

Sweetened Condensed Milk: 1 cup

White Bread: 6 slices

Almonds: 1 tsp, sliced

Cashews: 1 tsp, sliced

Pistachios: 1 tsp, sliced

Saffron: a big pinch

Cardamom Powder: 1/4 tsp

Instructions:

First of all in a deep bottom pan add milk and condensed milk, mix until well combined.

Bring it to boil on medium heat and keep stirring regularly.

rasmalai-recipe

Add saffron strands and continue to boil.

instant-rasmalai

Also, pull the milk solids formed on top layer to the sides of the pan.

indian-festival-sweets

 

Keep stirring regularly to prevent burning at bottom of pan and boil until it reduces to almost 1/3 of its original quantity.

instant-rasmalai-recipe

Finally add cardamom powder, almonds, cashew nuts and pistachios.

diwali-festival-sweets

Simmer for 5 minutes, add milk solids collected on sides of the pan back to thickened milk and turn off the heat.

milk-sweets

Allow the thickened milk to cool down to room temperature.

Meanwhile, cut the bread slices with cookie cutter to round shape.

Indian-desserts-with-milk

When thickened milk is almost cooled down, dip and coat both sides of bread with thickened milk, transfer to a serving bowl, add more thickened milk on top pf bread slices. Garnish with almonds, cashew nuts and pistachios and serve immediately.

left-over-bread-recipe

Alternatively, refrigerate thickened milk for 3-4 hours, dip and coat bread in thickened milk just before serving.

bread-rasmalai

Recipe Notes:

Keep stirring the milk mixture regularly to prevent burning at the bottom of pan.

Adjust condensed milk to suit your preferred taste.

Do not keep bread in thickened milk for long time because bread tend to get almost mushy, so always add bread just before serving.

Bread rasmalai tastes best when served chilled.

Do not skip saffron as  it gives nice golden colour to rasmalai and enhances the flavour as well.

If you like this quick and instant rasmalai, you might also like Mango Coconut Burfi, Carrot Coconut Kheer,  Basundi with condensed milk, 7 Cups Burfi.

simple-indian-sweets-recipe
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4.63 from 8 votes

Bread Rasmalai

Bread Rasmalai is an instant version of traditional rasmalai. Typically rasmalai is prepared from paneer cooked in sugar syrup and soaked in rich and creamy saffron flavoured thickened milk with dry fruits.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: Indian
Servings: 3

Ingredients

1 cup = 240ml

  • 2 cups Whole Milk
  • 1 cup Condensed Milk
  • A big pinch Saffron
  • 1/4 tsp Cardamom Powder
  • 1 tsp Almond sliced
  • 1 tsp Cashewnut sliced/chopped
  • 1 tsp Pistachios sliced
  • 6 slices White Bread

Instructions

  • First of all in a deep bottom pan add milk and condensed milk, mix until well combined.
  • Bring milk mixture to boil on medium heat. Keep stirring regularly.
  • Add saffron strands and continue to boil.
  • Pull the milk solids formed on top layer to the sides of the pan. 
  • Keep stirring regularly to prevent burning at bottom of pan and boil until it reduces to 1/3 of its original quantity.
  • Finally add cardamom powder, almonds, cashew nuts and pistachios.
  • Simmer for 5 minutes, add milk solids collected on sides of the pan back to thickened milk and turn off the heat.
  • Allow the thickened milk to cool down to room temperature.
  • Meanwhile, cut the bread slices with cookie cutter to round shape.
  • When thickened milk is almost cooled down,dip and coat both sides of bread with thickened milk, transfer to a serving bowl, add more thickened milk on top pf bread slices. Garnish with almonds, cashew nuts and pistachios and serve immediately.
  • Alternatively, refrigerate thickened milk for 3-4 hours, dip and coat bread in thickened milk just before serving.

Video

Notes

Keep stirring the milk mixture regularly to prevent burning at the bottom of pan.
Adjust condensed milk to suit your preferred taste.
Do not keep bread in thickened milk for long time because bread tend to get almost mushy, so always add bread just before serving.
Bread rasmalai taste best when served chilled.
Do not skip saffron as  it gives nice golden colour to rasmalai and enhances the flavour as well.
 
 

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quick-indian-sweets-recipe

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