Instant Bread Rasmalai 2 ways
Craving for a sweet tooth? Looking for a make ahead simple dessert? This rich creamy cold rasamali will save not only your valuable time, but will awestruck your tastebuds. Traditional sweet dessert tweaked to modern rushers.
I am from Chennai, Southern part of India. As a kid we grew up with lots of festivals and sweets. But this particular north Indian dish was convenient to buy from shops than make at home. Adayar Ananda bhavan Sweets is one of the biggest chain in our place and rasamalai is one of the most sold sweet in there. People really wait in queues to buy this sweet. What made this so special was the thick cream and the deliciously moist and soft balls in it. This is one of my grandmas (JAMA) favorite sweet.
Now, living in Sweden I couldn’t find such shop here to enjoy the sweet, so started my journey to make it on my own. Since time is of the essence, the authentic rasamalai is changed a bit to accustom our short time yet without missing on the flavor profile.
I have mentioned 2 ways to make this bread rasamali. First is the classic way which should be served immediately else the bread will become too soggy. The second is the toasted method which I came up with to avoid this soggy issue. I personally love the slightly to the teeth texture of the toasted bread rasamalai yet melts in your mouth.
Watch the video recipe here
Ingredients Required:
| Milk | 500 ml |
| Bread Slices | 2 |
| Sugar | 2-3 tbsp. |
| Saffron | Few strands |
| Cardamom powder | 1/2 tsp |
| Butter/ ghee | Optional |
| Nuts , chopped | Optional |
Directions
1. Heat milk in a heavy bottom pan/kadai.
2. Bring the milk to a boil and reduce to a medium flame.
3. Keep Stirring the milk occasionally until it thickens and reduces to half the quantity.
4. Meanwhile take about 2 tablespoon of the warm milk in a small container and soak few saffron strands for few minutes.
5. Now add the saffron milk, sugar and cardamom powder to the boiling milk and mix well.
6. While the milk in the pan/ kadai reduces on a medium flame, Carefully skim & stick the cream to the sides of the pan/ kadai.
7. Repeat the skimming and sticking the cream until the milk reduces to half and thickens or about 4-5 times.
8. Once the milk thickens scrape off the cream from the sides and mix it in.
9. Simmer the mixture for 5 more minutes and your delicious rabadi is ready.
10. Chill the rabadi for atleast 2 hours before use.
Method 1: Classic Bread Rasamalai.
1. Trim off the edges of the bread and cut into 4 pieces or into any fun shapes using a cutter.
2. Now gently dip the bread pieces in the chilled rabadi and place it on the serving dish.
3. Garnish with chopped nuts and serve immediately.
Method 2: Toasted Bread Rasamalai.
1. Trim off the edges of the bread and cut into 4 pieces or into any fun shapes using a cutter.
2. Butter the bread pieces and toast it on a griddle/ tawa/ toaster.
3. Now gently dip the toasted bread pieces in the chilled rabadi and place it on the serving dish (or) place the toasted bread on the serving dish and gently pour the chilled rabadi on the bread pieces.
4. Garnish with chopped nuts and serve.
Tips
1. Stirring the milk often from the bottom is very important to avoid burnt layer at the bottom of the pan.
2. Taste the rabadi before chilling and adjust the sugar if needed.
3. Classic bread rasamali must be served immediately to avoid soggy bread.
4. You could add the saffron milk and cardamom at the end, But I found that adding it in the beginning allows the cream to taste better.
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