Learn how to make quick and delicious bread rasmalai at home using simple milk, sugar, saffron and bread slices. This instant dessert satisfies your sweet cravings in minutes and tastes amazing when served chilled.
Bread Rasmalai is an easy to make, instant rasmalai recipe. Even though its taste and texture cannot be compared with the authentic, traditional rasmalai prepared with rasgulla, it can satisfy our sweet cravings quickly. It takes very less time to prepare. Also it an yummy sweeet recipe that can be prepared using leftover bread slices. Kids would love it for sure.
Last week I made it using some left over dry bread slices at home. As I had already shared an instant rasmalai recipe using store bought rasgolla and condensed milk, I did not use condensed milk in this recipe. I just used sugar, nuts and prepared rabri in its usual method. This bread rasmalai tastes the best when served chilled. Friends, you can try this easy rasmalai recipe with bread for your kids and family to serve a quick dessert for an occasion or weekends. Ok, lets see how to make bread rasmalai recipe with step by step pictures and video.
Check out my Gulab Jamun and Shahi Tukda.
Quick Notes for US & Abroad Kitchens
- Bread Choice: Use 1 to 2 days old white sandwich bread (such as Pepperidge Farm, Nature’s Own or store brand white bread). Extremely fresh bread gets too soggy quickly, while 1 to 2 day old bread holds its shape nicely when dipped in rabri.
- Milk Selection: Whole milk or homogenized vitamin D milk works best to get rich, creamy rabri. Avoid skim or 1% milk as they do not thicken easily.
- Stove Temperature: When reducing milk in a wide stainless steel or non-stick pan on electric or glass-top stoves, maintain medium heat and stir regularly so the milk doesn’t scorch at the bottom.
- Serving Tip: Dip the bread rounds in the warm rabri just 15 to 20 minutes before serving, or chill them in the refrigerator so they absorb the flavors without breaking apart.
Bread Rasmalai Recipe (Instant)
Ingredients
1 cup – 250ml
- 6 nos Bread slices
- 2 cups Full fat milk (approx. 500 ml / 17 fl oz / 1/2 litre)
- 2 – 3 tbsp Sugar (adjust based on your taste)
- ½ tsp Cardamom powder
- a few Saffron threads
- 2 tbsp Chopped nuts (cashews and badam)
Instructions
- Heat 2 cups of milk in a wide kadai. Boil till it reduces to 1.5 cups. Scrape the sides, collect the skin and add it back to the kadai while the milk boils. Stir at regular intervals to avoid overflowing.
- After the milk is reduced, add sugar, chopped nuts, saffron threads and cardamom powder. Mix well. Boil till milk reduces to 1 cup. So total milk should be half the quantity of original measure. Now check the taste. Add more sugar if needed and mix well. When you pour the milk, it should be slightly thick. Remove from the flame and let it become warm. Milk becomes thicker when it cools down, so do not reduce it too much.
- Now take the bread slices. Cut into round shape with a lid. Remove the sides. Dip the bread slice in thickened milk.
- Pour some thick milk over the bread. Remove in a plate. Garnish with chopped nuts. Refrigerate for an hour and serve chilled.
- Enjoy this easy, instant bread rasmalai as a quick dessert at home!
Video
Notes
- Do not use very dry and old bread. Using fresh bread is also not advisable because it may dissolve in milk due to its softness. Use 2 days old bread for best taste.
- Adjust the quantity of sugar as per taste. You can also add at the end before dipping bread slices to increase the sweetness.
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Try this easy, instant bread rasmalai and enjoy a quick dessert at home!
