Monday, November 4, 2013



I always look for dishes which are relatively easy to make, yet delicious. One such that I have added to my collection is Bread Rasmalai, which many will be familiar with. This is a much simpler version of the popular Bengali/Indian sweet, Rasmalai. In this method, bread slices dipped in rabri are used instead of paneer. When I made this dish it came out very well and was much appreciated by my family.

I used our KMF Nandini Full Cream milk which has 6.2 % fat. You can vary the sugar as per your taste but I have used 1/2 cup sugar.

  • Bread, 6 slices
  • Milk, 1 litre or 1000 ml
  • Sugar, 1/2 cup or to taste
  • Saffron, 6-8 strands
  • Cardamom powder, 1/2 tsp
  • Ghee, 1 tsp
  • Assorted Nuts ( Pistas, Cashews, Badam), chopped, 2 tbsp,

Soak and crush the saffron strands in about 2 tbsp of warm milk. Keep aside.
Roast the nuts in ghee and keep aside 
Boil the milk in a wide and heavy bottomed vessel. After it is boiled, reduce the heat.
Keep stirring from time to time and condense the milk until it is reduced to half the quantity.
Now add the sugar, saffron soaked in milk, and cardamom powder and mix it well.
Allow the milk to boil for another few minutes.
This condensed mixture is called "rabri"
Switch off the flame and let the rabri cool completely and then refrigerate it.
Trim the sides of the bread slices
Cut the bread into rounds using a cutter
If you choose to do so, you can lightly toast the bread roundels in a little ghee (optional)
Keep the rounds of bread in a serving dish
Pour the refrigerated rabri on it making sure it is properly immersed and soaked for about 5 minutes.
Garnish with the roasted nuts and serve chilled.

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