Bread Rasmalai Recipe: Instant rasmalai: This is a quick version of the traditional rasmalai recipe, which is made with bread slices. Rasmalai is typically made with paneer or chenna that has been soaked in rabdi with dry fruits. This is an excellent Indian dessert recipe that can be easily served to surprise guests, and perhaps even children will enjoy it.
I can say that that morning coffee gave me a sweet start to my week, and thus I am here with something sweet to share with you. Bread Rasmalai is the name of today’s dish.
When you have guests coming over and don’t have much time to cook, this version of Rasmalai comes in handy.
It looks and tastes almost identical to traditional rasmalai. When I first made this, I didn’t tell him, and it was difficult for him to tell the difference. “It tastes really good,” I said. Since you asked me to point out the difference, I could only find one. The balls, in my opinion, are slightly less cheesy than regular rasmalai. I wouldn’t have known the difference if you hadn’t asked me.”
Essentially, this is a simplified version of the traditional Bengali dish rasamlai, which is made with chenna and rabdi. The taste of bread rasamlai may not be the same as the authentic rasamlai recipe, but it is certainly much easier and less time-consuming.
I had already prepared the authentic Bengali rasamlai recipe and was blown away by the response. I was also getting a lot of requests for an instant rasamlai, especially bread rasamlai and rasamlai or rabdi with condensed milk or milkmaid. As a result, I decided to combine them and share them as a single recipe. It is an excellent dessert recipe that will undoubtedly satisfy the craving for traditional rasmali. Furthermore, this recipe can be made with traditional rabdi rather than milkmaid rabdi.
In addition, some important tips and suggestions for a perfect rasamlai recipe are provided. To begin, always use fresh bread for this quick recipe. Soggy stale bread may dissolve in rabdi. Second, and perhaps most importantly, this recipe is ready in minutes. Soak the bread in rabdi for a few minutes before serving. Also, while the milk is heating up, add 2 tbsp of bread crumbs or cornflour paste to make thick rabdi. Finally, if you prefer not to use condensed milk or if it is too sweet for you. This recipe can also be made with evaporated milk and the appropriate amount of sugar.
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Bread Rasmalai Recipe Card:
Bread Rasmalai Recipe
- 4 cups full cream cows / buffalo milk
- 1 cup condensed milk / milkmaid
- 2 tbsp saffron milk
- 1/2 tsp cardamom powder
- 5 tbsp chopped dry fruits (pistachios, almonds, cashews)
- 5 slices bread (preferbly white sandwich bread)
Step-by-step instructions for making bread rasmalai:
- First, heat thick cow or buffalo milk in a large nonstick skillet.
- Stir occasionally to prevent the milk from sticking to the bottom of the vessel and coming to a boil.
- In addition, 1 cup of condensed milk should be added.
- Bring the milk to a boil while stirring constantly.
- Reduce the flame to medium as well. Stick it to the sides of the vessel once a layer of cream has formed over the milk.
- Stir from the bottom of the vessel to prevent the milk from burning.
- Bring the milk back to a boil.
- and repeat the gathering of cream to the sides of the kadai for at least 3 -5 times, or until the milk is reduced to one-third.
- Mix in the cardamom powder and saffron milk.
- Give it a good stir and bring the milk back to a boil.
- Scrape the cream off the sides as well. and give it a good shake
- Additionally, simmer for 2 minutes.
- Allow it to cool to room temperature before chilling for 2 hours.
- Now, using a cookie cutter or a glass, cut the bread into round pieces.
- Dip both sides of the bread into the rabdi.
- And transfer to a plate Pour 2-3 tbsp of rabdi into each plate.
- Serve garnished with chopped dried fruits.
- Finally, serve the rasmalai bread chilled or hot.
- First, serve the bread rasmalai right away because the bread becomes too soggy and chewy after soaking in rabdi.
- Furthermore, use only white bread for the best colour and flavour.
- Additionally, make rabdi on a low to medium heat, otherwise the milk will burn and taste bitter.
- Use evaporated milk instead of condensed milk and add sugar to taste.
- Finally, when made with fresh bread, bread rasmalai tastes fantastic.
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