Bread Rasmalai Recipe

Bread Rasmalai Recipe
  • White Milk bread slices 8
  • Sweetened condensed milk reduced 4 cups
  • Chenna crumbled 1 cup
  • Powdered sugar 3-4 tablespoons
  • Saffron (kesar) for garnishing 1 teaspoon
  • Pistachios blanched and chopped 3 teaspoons
  • Oil for shallow frying
  • Heat reduced milk in a deep non-stick pan till it comes to a boil. Keep stirring once a while.
  • Take chhena on a plate and rub well with your palms till it becomes smooth. Add powdered sugar, mix and rub again.
  • Add saffron to the milk, stir to mix and heat further. Add 1 teaspoon pistachios, stir well and switch off the heat.
  • Add the remaining pistachios to chhena mixture and mix well.
  • Discard edges of the bread and dampen them. Squeeze out the excess the water.
  • Place a bread slices on a worktop. Put a spoonful of chhena mixture in the centre, cover with another slices and press the edges to seal using some water. Similarly prepare the remaining.
  • Heat oil in a non-stick pan. Place prepared bread sandwiches on it and shallow-fry till light golden. Drain on absorbent paper.
  • Place the milk back on heat and put the fried bread sandwiches in it. Soak them well and bring to boil. Refrigerate till chilled.
  • Serve chilled garnished with saffron strands.
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