Bread Rasmalai is a delicious and instant version of traditional rasmalai made with bread slices instead of chhena (paneer). It is a simple and elegant Indian dessert that uses milk, sugar, cardamom, and bread to create a creamy and flavourful treat.
What is Bread Rasmalai?
Bread Rasmalai is a shortcut version of traditional Bengali rasmalai. Instead of preparing chhena and forming rasmalai discs, bread slices are cut into round shapes and soaked in a thickened milk mixture flavored with saffron, cardamom, and dry fruits.
This instant dessert is rich, creamy, and incredibly satisfying – and the best part? You don’t need any fancy ingredients or hours in the kitchen.
Ingredients for Bread Rasmalai
Here’s what you’ll need:
- White bread slices – 6 (edges trimmed)
- Full cream milk – 1 liter
- Sugar – 5 to 6 tbsp (adjust to taste)
- Cardamom powder – ½ tsp
- Saffron strands – a pinch (soaked in 1 tbsp warm milk)
- Chopped almonds and pistachios – 2 to 3 tbsp
- Rose water – ½ tsp (optional)
- Silver leaf (chandi ka warq) – for garnish (optional)
How to Make Bread Rasmalai – Step-by-Step Recipe
Step 1: Prepare the Rabri (Thickened Milk)
- Pour 1 liter of full cream milk into a heavy-bottomed pan.
- Bring it to a boil, then simmer on low flame.
- Stir occasionally and reduce the milk to half its quantity.
- Add sugar, cardamom powder, and saffron milk.
- Mix in the chopped nuts and continue simmering for 5–10 more minutes.
- Switch off the flame and let the rabri cool to room temperature.
Tip: For a richer flavor, add a spoon of condensed milk after turning off the heat.
Step 2: Prepare the Bread
- Take white bread slices and trim the edges.
- Use a cookie cutter or a small bowl to cut round pieces.
- Optionally, lightly toast them on a dry pan for a firmer texture.
Step 3: Assemble the Bread Rasmalai
- Arrange the bread pieces on a serving plate or tray.
- Pour the cooled rabri generously over the bread slices.
- Garnish with more chopped nuts, saffron strands, and rose petals or silver leaf.
Optional: Refrigerate for 1–2 hours before serving for a chilled dessert.
Tips for Perfect Bread Rasmalai
- Use white or milk bread for best results; avoid multigrain or whole wheat.
- Slightly toast bread to avoid it turning soggy too quickly.
- Always cool the rabri before pouring over bread to preserve texture.
- Let it sit for at least 30 minutes before serving so the bread absorbs the flavors.
- For a restaurant-style look, serve in small ramekins or dessert glasses.
Bread Rasmalai vs. Traditional Rasmalai
| Feature | Bread Rasmalai | Traditional Rasmalai |
|---|---|---|
| Base | Bread slices | Chhena (paneer) |
| Preparation Time | 20–30 minutes | 2–3 hours |
| Texture | Soft, slightly spongy | Milky, soft |
| Effort | Easy | Medium to High |
Nutritional Information (Per Serving)
- Calories: ~250 kcal
- Protein: 6g
- Carbs: 28g
- Fat: 12g
- Sugar: 18g
Bread Rasmalai is proof that you don’t need to spend hours in the kitchen to create a luxurious dessert. With just a few slices of bread, milk, and basic pantry ingredients, you can recreate the magic of traditional rasmalai in no time.
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