Love having rasmalai, you'll love this easiest recipe which will transport you to the rasmalai heaven. A little history, rasmalai was first made by a Bangladeshi Sweet Master in the late 1800’s by soaking spongy confections made out of chena(milk curds) and dowsed into flavoured milk which was typically made with lots of saffron and cardamom and sold in large quantities during the months of Diwali. Here I have made with bread and filled it with milk curds and mixed nuts for that creamy melt in your mouth texture and it is dowsed in sweet saffron and cardamom milk, topped with pistachios, dried rose petals and saffron. It is an absolute crowd pleaser! This has the warmth, aroma and floral notes and is perfect for Diwali gatherings or early holiday gatherings.
Instant Bread Rasmalai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3-4
Ingredients:
For the milk mixture:
2 cups milk
1/2 cup condensed milk
1 cup evaporated milk
1 tsp cardamom powder
1 tsp rose water
1 pinch saffron
For the Filling:
1/4 cup finely chopped mixed nuts
1/4 cup khoya (milk curds)
6 slices of bread (cut into 12 circles using a cutter)
1 tsp milk
1 tsp condensed milk
Instructions:
In a medium sized pot combined the milk, condensed milk, evaporated milk, cardamom powder, rose water and saffron. Cook on medium heat until reduced into 1/2 and let it cool on the side.
Meanwhile for the filling in a bowl add the khoya, mixed nuts, condensed milk and milk. Using the palm of your hands knead the mixture until it is all combined.
For the assembly, flatten the bread cutouts with fingers by gently pressing them down and add the filling. Seal the bread with help of water and fork.
Place the filled bread circles into the bowl and pour the milk mixture on top. Let it chill in the fridge and serve. Garnish with slivered almonds, pistachios and rose petals.
