INSTANT STUFFED BREAD RASMALAI

 Want to try a different version of making Rasmalai at home? Bread Rasmalai is one recipe that is made by using Bread instead of Chenna. If you are still wondering how Rasmalai can be made using Bread, keep on reading. 

Bread Rasmalai is a quick & shortcut to the regular Rasmalai and can be made often for special occassions. It is a yummy milky sweet made by condensing milk with sugar and then dunkingn. 

Rasmalai is a popular Indian dessert/ mithai which is made from Chenna or Paneer. Soaked in rabri and then served chilled with lots of pistachios on top. 

Bread Rasmalai tastes yummy and can be made instantly. Bread rasmalai recipe is made with simple white bread. If you have been thinking that Rasmalai can only be prepared by the experts, you are wrong. The good old bread can actually be the main ingredient here for you. So next time when you have some leftover bread slices go for it. This recipe will surprise you with its deliciousness and you can try it at home without any difficulty. The recipe of Bread Rasmalai actually came to my mind on one fine day when my nephew called me and said that he is visiting me on lunch on his way. And I am a bit confused that what should I prepare as a dessert. I thought why not try something with  little twist by making bread the main ingredient.This is just a cheat version of the famous rasmalai sweet. It is a tasty Indian sweet but not exactly the same as a traditional one. But believe me, I was very happy when my nephew liked the dessert a lot and he didn't even realise that it's instant version of rasmalai. Even my hubby was too surprised and delighted after tasting this. This is now my family's favourite dessert.

 So when you have guests coming over and we don’t have enough time to make paneer, try this recipe since it doesn’t require that many ingredients. Easy to make and tastes yummy. Only I would suggest you keep it in the fridge for a couple of hours. Take it out before serving it to your guests and cool down your taste buds after a fiery meal. It is also a tasty fusion dessert for potluck/ dinner parties / Diwali get together

You might like the taste of authentic Bengali cuisine- Rasmalai but trust me as I say that the bread version is quite easy to prepare, leaving you with the same essence as before.

 So, try it out the way you love and treat yourself with its heavenly taste. 

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/DeTmg3dRTgM?feature=share

INGREDIENTS :

FOR Instant RABDI -

500 ml Milk

1/4 Cup Sugar ( according to your taste )

1/4 tsp Cardamom Powder

15-20 Saffron Strands

2 tbsp Custard Powder

Few drops Rose Water

Few drops of Yellow Food Colour 

FOR ASSEMBLING - 

6-8 White Bread slices

1 tbsp Powdered Sugar

1/2 Cup Milk Powder

1/4 Cup Milk 

1 tbsp sliced Almonds and Pistachios

METHOD :

For Making Instant RABDI -

STEP 2 - Take 1/4 cup room temperature milk and mix custard powder in it and keep aside.

STEP 3 - Put the remaining milk in a heavy bottom saucepan and keep it on stove on medium - high flame.

STEP 4 - Meanwhile take 2 tbsp of warm milk and soak the few strands of saffron. Mix it well and keep aside.

STEP 1 - Let the milk come to rolling boil. Once it starts boiling keep the flame to low and cook the milk till it starts thickening.

STEP 5 - Add cardamom powder, sugar, saffron milk to milk and give it a nice mix.

STEP 6 - Let the milk cook until sugar dissolves completely.

STEP 7 - Add custard powder mixture and mix it well to avoid lumps.

STEP 8 - Keep continuous stirring for 4-5 minutes which helps to avoid lumps or sticking to the bottom. 

STEP - Add few drops of rose water, yellow food colour and mix it. ( I missed the step of adding yellow colour ).

STEP 9 - Keep cooking until the mixture is slightly thick consistency. 

STEP 10 - Once done, let it transfer to another bowl and cool it completely. Put in a fridge and use chilled.

For Assembling Instant Rasmalai -

STEP 1 - In a small mixing bowl, add milk powder sugar and milk.

Do not add milk in one go, add in small batches. Mix it well to get a nice smooth and creamy consistency mixture.

STEP 2 - Take bread slices and remove the sides with sharp knife. ( see notes )

STEP 3 - Now take a slice of bread and generously apply the milk powder mixture on it. Spread it evenly.

STEP 4 - Sprinkle some pistachios and almonds slices. 

STEP 5 - Cover it with another slice of bread and press it gently.

STEP 6 - Likewise, assemble the rest of the bread slices. 

STEP 7 - Now cut each bread sandwich into four triangles.

STEP 8 -  Arrange the stuffed bread triangles on a serving plate.

STEP 9 - Pour over  generous amount of the chilled milk/ rabdi.

STEP 10 - Garnish with pista and almonds slices and sliver warq.

STEP 11 - Put them in refrigerator for about 1-2 hour and then serve chilled.

Our bread Rasmalai is ready to eat. Serve chilled and enjoy.

NOTES : * Do not throw the sides of breads. Make bread crumbs and use in other recipes.

* You can use wheat, oats, or any bread of your choice but I would recommend maida bread as it gives the best taste and texture.

* Adjust the flame as desired to suit your convenience. Do not use high flame because milk may overflow from the pan. 

* Rasmalai stays good in the fridge for 2 days.