Bread Rasmalai is an instant version of traditional rasmalai. This instant bread rasmalai recipe can be made in a jiffy and it is a saver when we have to serve unexpected guests or whenever we crave something sweet.
Why choose an easy bread rasmalai version
Bread Rasmalai is a quick, easy and delicious Indian dessert that will be ready in around 30 minutes, compared to traditional rasmalai which takes at least two and a 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. Nowadays people are so pressed for time that most of them look out for instant version recipes.
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 a royal sweet in India, often served at weddings and other parties, it is one of the most preferred desserts during the festive season. It tastes best when served chilled and garnished with dry fruits.
Full fat Milk (Whole 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: ¼ tsp
How to make instant rasmalai?
First of all, in a deep bottom pan add milk and 1 cup condensed milk and mix until well combined.
Bring it to a boil on medium heat and keep stirring regularly.
Add saffron strands and continue to boil.
Also, pull the milk solids formed on the top layer to the sides of the pan.
Keep stirring regularly to prevent burning at the bottom of the pan and boil until it reduces to almost ⅓ of its original quantity.
Finally add cardamom powder, chopped almonds, cashew nuts, and pistachios.
Simmer for 5 minutes, add milk solids collected on the sides of the pan back to the thickened milk and turn off the heat.
Allow the thickened milk to cool down to room temperature.
Meanwhile, cut the bread slices with a cookie cutter to a round shape.
When thickened milk is almost cooled down, dip and coat both sides of the bread with thickened milk, transfer to a serving bowl, add more thickened milk on top of the bread slices.
Garnish with almonds, cashew nuts, and pistachios and serve immediately.
Alternatively, refrigerate thickened milk for 3-4 hours, dip and coat the bread in thickened milk just before serving.
Keep stirring the milk mixture regularly to prevent burning at the bottom of the pan.
Adjust condensed milk to suit your preferred taste.
Do not keep bread in thickened milk for a long time because bread tends 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 a nice golden colour to rasmalai and enhances the flavour as well.
More Indian sweet recipes
Badam Halwa: An almond-based classic Indian pudding flavoured with saffron and cardamom.
Belgaum Kunda: North Karnataka special sweet is made by reducing and curdling the milk and cooking with caramalised sugar.
Mango Coconut Burfi: delicious tropical flavoured fudge made with mango pulp and desiccated coconut.
Pumpkin Halwa/ Kaddu ka halwa: An easy and exotic dessert made with the goodness of pumpkin, milk and flavoured with cardamom.
7 Cups Burfi: One of the easy Indian sweets made with basic ingredients. It is one of the most preferred desserts during festival season and special occasions in south India.
Wheat Payasam: A delicious, healthy creamy dreamy dessert made with whole wheat berries, sweetened with jaggery and flavoured with cardamom.
Sweet Pongal: Classic south Indian sweet prepared with rice, moong dal, jaggery, dry fruits, ghee and flavoured with cardamom and edible camphor.
📖 Recipe Card
- First of all in a deep bottom pan add milk and condensed milk, mix until well combined.2 Cups Whole Milk (Full Fat Milk), 1 Cup Condensed Milk
- Bring milk mixture to boil on medium heat. Keep stirring regularly.
- Add saffron strands and continue to boil.A big pinch Saffron
- 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 ⅓ of its original quantity.
- Finally add cardamom powder, almonds, cashew nuts and pistachios.¼ Teaspoon Cardamom Powder, 1 Teaspoon Almond, 1 Teaspoon Cashewnut, 1 Teaspoon 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.6 slices White Bread
- 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.
KEEP IN TOUCH
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more