Bread Rasmalai

Bread Rasmalai is an instant variety of rasmalai which is easy to prepare and taste good. Here I used bread topped with rabri made using cornflour which is an instant rabri recipe.

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Rabri
Shahi Tukda

Preparation time: 5mins

Cook time: 10mins

Total time: 15mins

Serves: 4

Cuisine: Indian

Type: Sweet

Author:  Nivi Marshal

Ingredients:

Full fat milk –  ¼ liter

Sugar – 2 tbsp

Corn flour- 1tbsp

Cardamom powder – ¼ tsp (optional)

Saffron strands – 4-5 strand (optional)

Almonds – 1 tbsp blanched and chopped

Pistachios - 1 tbsp blanched and chopped

Bread – 4 slices

Bread_Rasamalai

How to prepare Bread Rasmalai:

• In a non-stick pan add the milk and bring to boil. Once boiled reduce the flame and keep stirring occasionally to prevent burning.
• Boil some water and add the almonds and pistachios, remove from flame and rest for sometimes. This will help to peel the skin easily, chop the nuts and keep aside.
• In a small bowl add 2 tbsp of hot milk and add the saffron strands in it.
• Mix corn flour in a 2tbsp of milk without any lumps. Once the milk reduces for 2mins add the corn flour mixture, sugar, saffron milk and cardamom powder. Continue to cook till the milk thickens.
• Finally add the chopped and cool down the rabri. Refer the link for preparing Rabri without using cornflour.
• Cut the bread slices into round pieces with the help of cookie cutter or glass. Dip both side in prepared rabri and arrange in a serving bowl.
• Pour a tbsp of rabri over the bread slices, garnish with nuts and serve immediately.