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 Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
1 cup = 250ml ; 1 tbsp = 15ml
- 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
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.
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.