Bread Rasmalai

This is one of the easiest rasmalai recipe i came across recently.This milk based Indian sweets are too good to resist. This rich and creamy dessert is an ideal way to finish off your weekdays or weekend lunch. I prefer to slightly toast my bread with ghee for the beautiful aroma and flour. You can omit the step if you are not a fan of ghee. I usually make a quite large portion of the rabri and store in the fridge and enjoy them on my breakfast toast or waffle. The rabri will stay good for 3-4 days in a fridge. Overall, bread rasmalai is a quick fix for any desperate sweet tooth out there

Ingredients

4 slices white bread
2 tbsp condensed milk
2 cups whole milk
1/4 cup granulated white sugar
2 tbsp tsp ghee
3-4 strands saffron
1/4 tsp cardamom powder
2 tbsp chopped nuts(almonds and pistachios)


Methods

Cut off the brown edges of the white bread. You can use cookie cutter to cut off the white part

Melt ghee in a non stick pan, fry the chopped nuts. On the same frying pan, fry bread with the remaining ghee until golden approximately 20-25 seconds on each side.

In a wide heavy bottomed vessel, bring the milk and condensed milk to a boil. Reduce flame to medium and keep stirring until the milk reduced to half of the original quantity.

Soak saffron in a small bowl with 1 tbsp warm milk. Add the saffron milk into the reduced milk and. Stir. Add the granulated white sugar and continue to stir. This is call rabri.

Reduce heat to medium-low and keep stirring till the milk thickens. Add the cardamom powder and stir.

Remove from heat. Let it to cool completely and refrigerate.

Just before serving, arrange the ghee toasted bread on a serving plate and drizzle a generous amount of rabri and sprinkle with fry nuts


Notes

• Spoon the rabri over the bread just before serving to avoid the bread from becoming soggy.