Bread Rashmalai

This Bread Rashmalai recipe is made with white bread. It’s so yummy and delicious dessert. I love it so much.

Before going to its method, let me brief you somewhat about Rasmalai. It is normally produced using paneer, deeply drenched in thick milk and blended well with dry organic products to give it a wonderful flavor. Anyhow, here I have given the formula a little curve by making bread the major ingredient.

You may like the flavor of reliable Bengali food Rasmalai, however, trust me as I state that the bread form is very simple to get ready. Trail the recipe and you may really agree with me that it is less massive.

Bread Rashmalai

Recipe by ShailaCuisine: Begali, AshianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 4 cups full cream milk.

• 1 cup of condensed milk.

• 2 tbsp saffron for garnish.

• ½ tsp cardamom powder.

• 2 tbsp dry fruits, pistachios, almonds, cashews.

• 5 round cuts bread, ideally white sandwich bread.

Directions

• Take a wide substantial bottomed vessel, oil it with little ghee and include consolidated milk + milk. Heat to the point of boiling and decrease to medium fire. Continue blending till the milk begins thickening and decreased to half.
• Then add sugar and continue mixing.
• Keep in dim flame and mix it till it decreases in volume. Fry the nuts in ghee and add it to the milk and mix well. Include cardamom powder and give a fast blend.
• When the milk is thick turn it off and refrigerates it. In the interim, take bread cuts, trim the corners. Take a little cover and press it tenderly on the bread cuts into little circles. At the season of serving to take a bowl to include the milk and drop the bread rounds.
• Delectable simple Bread Rashmalai prepared in minutes. Serve it constantly cold!

Notes

• Chill the thick milk until the serving time. Don’t pre-drench bread, simply include it while serving.
• You can even toast the bread marginally in ghee at that point add it to the thick milk.

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