Bread Rasmalai Recipe | Rasamalai Using Bread | Easy Sweet Recipes Using Bread | Easy Indian Dessert Recipe
A few days back I posted an easy version of rasamalai and here's even a dead easy version but here we will be using bread instead of paneer or rasagullas. This one will be a no fail, beginner friendly recipe that will not need any effort or extra work, you will have to just prepare the milk to pour over the bread pieces which is not a tough job actually. If you have the bread slices or bun pieces that will be more than enough you can make these in just minutes. This dessert will earn you praises for sure. Do try this next time when you wanna try something easy yet exotic, every bite of this dessert is so succulent and divine. Now lets see how to make this elegant and easy bread rasmalai.
INGREDIENTS
Total Preparation Time - 20 minutes (plus refrigeration for some minutes)
Makes dessert for 2 people
- Bread slices (or) Buns - 2 (any kind, I used sweet buns)
- Milk - 300 ml
- Sugar - 50 grams
- Saffron - A pinch
- Cardamom pods - 5
- Nuts - A handful (almonds & pistachios)
PREPARATION METHOD
Pour milk into a saucepan and place on flame. Add sugar, cardamom pods (crushed well), saffron strands into it. Bring to a boil, then simmer on a low flame. Stir occasionally and wait until it reduces to half of its original volume. Now add half of the chopped nuts and simmer on low flame for 2 to 3 minutes. Then remove from flame. Wait until it reaches room temperature then refrigerate it or use it.
Few minutes before serving cut bread slices into square shapes or the shapes of your choice. (If using a bun just slice them into halves and then cut them into squares)
Assemble the bread slices in a serving bowl and pour the chilled/room temperature rabdi (the simmered milk) over the bread pieces. Then garnish with remaining nuts and refrigerate for a few minutes and then serve.
TIP 1: Do not soak the bread slices too long as it will become very mushy.
TIP 2: If your bread pieces are too soft toast them for a few minutes on a tawa/pan and then use them. Or you can simply chill (i.e refrigerate) them to make them a little denser like I did.