Learn how to make quick and easy Bread Rasmalai recipe with detailed step by step pictures. Quick and delicious dessert Bread Rasmalai made in a few minutes with staple kitchen ingredients!
Bread Rasmalai is a quick and easy Indian style dessert made with milk bread and whole milk. Traditionally Rasmalai is made with milk solids, where the milk is curdled, kneaded well, and cooked in sugar syrup. The whole process is very time consuming and not exactly beginner friendly. This cheat’s version of Rasmalai made using bread is equally tasty, but with very minimal effort and time. The making of “ras” or the milk-based syrup is similar to the original Rasmalai preparation and toasted bread is used instead of the “malai”. It hits the right spot for sudden dessert cravings and can be made in a jiffy!
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Ingredients
Milk Bread is the main ingredient for making Bread Rasmalai. While brown bread also works, it is preferable to use sweet bread for best results.
Full Fat Milk is used to make the Ras along with some Condensed Milk for added richness.
Sugar is used to sweeten the milk and can be adjusted according to taste preferences. Cardamom Powder is added for the aroma and to give authentic Indian touch to this simple dessert. Saffron is added for the beautiful golden hue and fragrance.
Dry fruits like Almonds & Pistachios are slivered to be added as garnish on top.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a heavy bottomed pan, add full fat milk and bring it to a slow boil. Cook on low flame, scrapping at the edges and bottom making sure it doesn’t change color. Add the milk solids back to the boiling milk.
After 5 minutes, add condensed milk and continue to cook on low flame.
Add a large pinch of Saffron strands and cook the milk on low flame until it begins to thicken a bit.
In 10-12 minutes, when the milk is thickening add Cardamom powder and mix well.
Cook for 5 more minutes and then add sugar. Mix well and remove from heat.
The Ras is ready, it should thick and creamy. Once its at room temperature, keep it refrigerated until the dessert is ready to be served.
Cut small circles of milk bread using a lid with sharp edges or a cookie cutter.
Heat a pan with a teaspoon of ghee and toast the bread slices until they are golden brown on both sides.
To assemble the Bread Rasmalai, place the toasted bread slices on a serving plate. Gently pour the chilled Ras on top. Garnish with slivered almonds and pistachios.
Recipe Notes
- It is important to assemble the Bread Rasmalai only when you are ready to serve it. Else the bread absorbs the Ras and becomes soggy.
- Keeping the Ras chilled will enhance the taste of this dessert.
Top Tip
For milk-based desserts its best to use full fat milk or whole milk as it becomes thick on cooking and adds to the richness.
Always scrap the sides of the pan and add the milk solids back into the boiling milk to enhance the texture and flavor of the Ras.
Slow boiling the milk is very important as it needs to simmer without burning at the bottom for the rich Ras to be prepared.
Toasting the milk bread in some ghee, adds to the overall flavor and keeps the bread crisp too.
Always assemble the Bread Rasamalai only when it is ready to be served to avoid the bread becoming soggy.
Substitutions & Variations
It is optional to use condensed milk and can be replaced with additional 1-1.5 tablespoon of sugar however condensed milk gives additional caramel-like flavor to the Ras.
Saffron is optional and can be skipped if not available.
Milk bread or any sweet flavored bread works well for this recipe but if needed it can be replaced with brown bread too.
Storage & Serving Suggestions
The Ras needed for making Bread Rasmalai can be prepared ahead of time and stored in refrigerator for upto 2 days in an airtight container. Once the dessert is assembled it is recommended to serve it immediately and not be put away. Garnishing the dessert with slivered almonds and pistachios enhances the texture and overall flavor. You can also add roasted almonds & pistachios on top.
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📖 Recipe
Bread Rasmalai
Equipment
- Thick Bottomed Pan
- Small Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 4 slices Milk Bread
- 3 cups Full Fat Milk
- 2 tablespoon Condensed Milk
- ⅛ cup Sugar
- ¼ teaspoon Cardamom Powder
- 2 teaspoon Ghee
- 5 Pistachios Slivered
- 5 Almonds Slivered
Instructions
- In a heavy bottomed pan, add full fat milk and bring it to a slow boil. Cook on low flame, scrapping at the edges and bottom making sure it doesn’t change color. Add the milk solids back to the boiling milk.
- After 5 minutes, add condensed milk and continue to cook on low flame.
- Add a large pinch of Saffron strands and cook the milk on low flame until it begins to thicken a bit.
- In 10-12 minutes, when the milk is thickening add Cardamom powder and mix well.
- Cook for 5 more minutes and then add sugar. Mix well and remove from heat.
- The Ras is ready, it should thick and creamy. Once its at room temperature, keep it refrigerated until the dessert is ready to be served.
- Cut small circles of milk bread using a lid with sharp edges or a cookie cutter.
- Heat a pan with a teaspoon of ghee and toast the bread slices until they are golden brown on both sides.
- To assemble the Bread Rasmalai, place the toasted bread slices on a serving plate. Gently pour the chilled Ras on top. Garnish with slivered almonds and pistachios.
Notes
- It is important to assemble the Bread Rasmalai only when you are ready to serve it. Else the bread absorbs the Ras and becomes soggy.
- Keeping the Ras chilled will enhance the taste of this dessert.
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