First, take two heavy-bottomed pans and pour 1/2 liter of milk into each. Boil the milk until it reduces by half, then lower the heat. In one pan, add 2 tablespoons of sugar, 2 drops of food color, a few saffron strands, and 1/2 teaspoon of cardamom powder. Mix well, remove from heat after 5 minutes, add chopped almonds, cool, and refrigerate. The milk for Rasmalai is ready.

Now, prepare the filling for the Rasmalai. In the pan where the milk is thickening, add milk powder and mix. Stir continuously on very low heat to make the filling. Add 2 drops of food color. When the filling reaches a consistency similar to khoya, add a pinch of cardamom powder, mix well, remove from heat, and let it cool.

While the filling cools, prepare the bread. Cut off the brown edges of the bread. Roll the bread slices thin and long with a rolling pin. Place 1 tablespoon of filling lengthwise on each slice, roll them up, and place them on a plate. Repeat for all rolls.

Cover the plate of prepared rolls with aluminum foil and refrigerate. Five minutes before serving, pour the chilled milk from the fridge over the rolls and sprinkle with chopped pistachios before serving.

Our quick Bread Rasmalai is ready, delicious and beautiful, just like the market-bought chenna Rasmalai.