Bread rasmalai

Name: Bread rasmalai
Cuisine: Indian
Ingredients: 1 ltr full fat milk; as required Saffron few strands dissolved in 1 tbsp milk; 200 ml Condensed milk –; 1/2tsp rose water; 1/2tsp cardamom powder; 2 tbsp thinly sliced pista; 1-2 drops yellow food colour [ optional ]; 2 tbsp thinly sliced badam; 1tsp vanilla custard powder mixed well with 2 tbsp milk; 6 or 7 Bread slices –

Swati Surana @cook_23331390

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Bread Rasmalai is an easy to make, instant rasmalai recipe. Even though it's taste and texture cannot be compared with the authentic, traditional rasmalai prepared with rasgulla, it can satisfy our sweet cravings quickly. It takes very less time to prepare. Also it is an yummy sweet recipe that can be prepared using leftover bread slices. Kids would love it for sure. This bread rasmalai tastes the best when served chilled.

Swati Surana @cook_23331390

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Ingredients

1 ltr full fat milk
as required Saffron few strands dissolved in 1 tbsp milk
200 ml Condensed milk –
1/2tsp rose water
1/2tsp cardamom powder
2 tbspthinly sliced pista
1-2drops yellow food colour [ optional ]
2 tbspthinly sliced badam
1tsp vanilla custard powder mixed well with 2 tbsp milk
6 or 7Bread slices –

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Steps

1

Heat 1 litre full fat milk in a heavy bottom pan.
Add saffron and cook on medium heat for 10 mins on medium flame.
Keep stirring in between.
Add 200 ml condensed milk.
2

Add 1/2 tsp rose water + 1/2 tsp cardamom powder thinly sliced almonds + 2 tbsp pista and mix well.
Off the flame and immediately add 1 tsp custard + 2 tbsp milk and mix well.
Add colour if you want.
Bring it to room temperature and refrigerate till chilled.
Trim the edges of bread slice.
3

Slice into sny shape using knife or use a mould.
Take a serving bowl,pour little chilled ras.
Place the bread slices.
Pour over more ras.
Let it soak for just 40 to 60 seconds.[ not more ]
Garnish with dry fruits
Serve immediately.
Delicious easy bread rasmalai ready in minutes. Serve it always cold!
4

NOTE
I have used condensed milk,you can replace it with 50 grms sugar.
Adding custard powder gives a nice consistency to the ras and also adds to the flavour.
Chill the rabri until serving time. Also do not pre-soak bread, just add it while serving.
You can even toast the bread slightly in ghee then add it to the rabri.
You can also 1 tbsp milk powder for thickness and flavour.
Instead of custard powder we can use milk powder.