I bet...at the first glance that looks like milk made Rasmalai right ;) I absolutely love rasmalai but I also know how much effort it takes to make the dumplings; something that does not suit my impatient nature as I want my desserts in a jiffy. I was so amazed when I came across this recipe in a weekly magazine. Hard to believe that it was made from bread!!!! And the recipe (slightly tweaked) is unbelievably quick and easy that it took me not more than 15 minutes to actually put this together.
Well, bread cannot replace milk made dumplings of course! But serve this dessert chilled and you wouldn't notice much of a difference. Trust me! So go ahead and try it right now :)
Bread Rasmalai - Recipe
(Source: Adapted from Gulf News Friday Magazine)
- Milk bread - 8 slices, crust removed
- Nestle condensed milk - 100 gm
- Full cream milk - 250 ml
- Saffron - a pinch
- Almond powder - 1 tsp
- Nuts (Almond and Pista slivers) - to garnish
- Soak bread in water for 10 minutes. Remove and gently squeeze out the excess water.
- Gently close you fist and form a ball out of this soaked bread. Flatten it slightly on the top. Do this with all the slices. Set aside in a deep bowl or serving dish.
- In a pan, bring the condensed milk and milk to a boil. Add the saffron and allow it to simmer for 2 minutes.
- Take it off the flame and stir in the almond powder.
- Pour this hot milk over the bread dumplings gently. Refrigerate for at least 8 hours and serve chilled, garnished with some nuts.