See Recipe In हिन्दी (Hindi)
Bread rasmalai recipe is made with simple white bread. If you have been thinking that Rasmalai can only be prepared by the experts, you are wrong. The good old bread can actually be the main ingredient here for you. This recipe will surprise you with its deliciousness and you can try it at home without any difficulty.
Also check these dessert recipes: Mango cheese rolls, Fruit Custard pudding, Nariyal ki barfi, Bread gulab jamun, Kesaria Meetha chaawal and Mitha dalia.
Read bread rasmalai recipe in Hindi
The recipe of Bread Rasmalai actually came to my mind on one fine Sunday. The idea of trying it out after a heavy biryani lunch just popped into my mind and here I am writing it out for you all to prepare. Believe me when I say that this milk based sweet dish is actually guilt free compared to Rasmalai made of Rasgulla. Bread rasmalai by Sanjeev Kapoor is my ultimate favourite.
Before delving into its recipe, let me brief you a little about Rasmalai. It is usually made from paneer, soaked to the core in rabdi and mixed well with dry fruits to give it an awesome flavour. However, here I have given the recipe a little twist by making bread the main ingredient.
You might like the taste of authentic Bengali cuisine- Rasmalai but trust me as I say that the bread version is quite easy to prepare, leaving you with the same essence as before. Follow the recipe and you might actually agree with me that it is less cumbersome.
The key to the recipe is obviously bread but 1 litre of milk added to it, has worked on its texture. To bring that sweetness in it, I have included cashew and almonds. The crumbled pieces of Pista have worked on its flavor. For colors, I have used a pinch of yellow food color but this is optional. If you are not a fan of food colors, you might just avoid it. However, do not forget to put chopped nuts (almonds, pista and cashew) to it because these are the flavor adders.
I have made other many innovative bread recipes like bread tokri, bread gulab jamun, bread rolls etc
As you go through the recipe, you will find that I have included two ways to prepare it- Stuffed Bread Rasmalai and without Stuffing. The difference is that, in the former one, I have made a sandwich with chopped nuts as the stuffing between two round bread pieces. So, try it out the way you love and treat yourself with its heavenly taste.
Since it is a dessert, I would suggest you keep it in the fridge for a couple of hours. Take it out before serving it to your guests and cool down your taste buds after a fiery meal.
Bread Rasmalai
Ingredients
Instructions
- Put milk in a heavy bottom pan and bring it to boil on high heat.
- Once it starts boiling keep the flame to low and cook the milk till it starts thickening and reduce to half.
- Keep on stirring in between so that it does not stick to the pan.
- Meanwhile take 2 tbsp of warm milk and soak the few strands of saffron. Mix it well and keep aside.
- When the milk reduces to half the quantity add sugar, cardamom powder, kesar milk, pinch of yellow food colour, some chopped nuts (almonds, pista and cashew) and reserve some chopped nuts for garnishing. Stir it till the sugar gets dissolve.
- Switch off the flame and let it cool down.
- Cut the bread round in shape with Cookie cutter, glass or With round Katori. I have used round katori to cut the bread slices.
- Two ways to make Bread Rasmalai:
- First way-Stuffed Bread Rasmalai:
- Take one piece of round bread and spread some chopped nuts onto it and put another round bread on top of it just like sandwich.
- Now put stuffed bread in a seving bowl and pour rasmalai on it.
- Garnish with chopped nuts and Kesar/Saffron.
- Second way-Without stuffing Bread Rasmalai:
- Take round bread and dip it with rasmalai entirely. Take out the dipped bread in a serving plate and pour some rasmalai from top.
- Garnish with chopped nuts and kesar/ Saffron.
- Serve Immediately or you can keep it in a refrigerator for 2-3 hrs to make chill. I prefer to keep in a fridge and then serve because cold bread rasmalai taste more delicious.
- Bread Rasmalai is ready to serve.
Video
Notes
Do not use brown bread to make Bread Rasmalai.
Nutrition
How to make Bread Rasmalai:
- Put milk in a heavy bottom pan and bring it to boil on high heat.
- Once it starts boiling keep the flame to low and cook the milk till it starts thickening and reduce to half.
- Keep on stirring in between so that it does not stick to the pan.
- Meanwhile take 2 tbsp of warm milk and soak the few strands of saffron. Mix it well and keep aside.
- When the milk reduces to half the quantity add sugar, cardamom powder, kesar milk, pinch of yellow food colour, some chopped nuts (almonds, pista and cashew) and reserve some chopped nuts for garnishing. Stir it till the sugar gets dissolve.
- Switch off the flame and let it cool down.
- Cut the bread round in shape with Cookie cutter, glass or With round Katori. I have used round katori to cut the bread slices.
Two ways to make Bread Rasmalai:
First way-Stuffed Bread Rasmalai:
- Take one piece of round bread and spread some chopped nuts onto it and put another round bread on top of it just like sandwich.
- Now put stuffed bread in a serving bowl and pour rasmalai on it.
- Garnish with chopped nuts and Kesar/Saffron.
Second way-Without stuffing Bread Rasmalai:
- Take round bread and dip it with rasmalai entirely. Take out the dipped bread in a serving plate and pour some rasmalai from top.
- Garnish with chopped nuts and kesar/ Saffron.
- Serve Immediately or you can keep it in a refrigerator for 2-3 hrs to make chill. I prefer to keep in a fridge and then serve because cold bread rasmalai taste more delicious.
- Bread Rasmalai is ready to serve.
Note:
- Adjust the flame as desired to suit your convenience. Do not use high flame because milk may overflow from the pan.
- Do not use brown bread to make Bread Rasmalai
See Recipe In हिन्दी (Hindi)
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