Sweeten your Valentine’s Day with a scrumptious dessert for you and your special someone. You don’t have to overdo with hearts and red and pink to make desserts (but if you want to, today’s the day!). This special day is extra special to me because it’s followed by our wedding anniversary two days later. Today let me share this happiness with the touch of sweet, Bread Rasmalai, a favourite dessert in our family.
Rasmalai is a popular Indian dessert with creamy sweet cheese dumplings. This classic dessert inspires me to make another lighter variant called Bread Rasmalai. You can call it a sister of the conventional Ras Malai.
Desserts are an integral part of our diet, whether or not we are on a diet!! Even if we are, we tend to find shortcuts and supplements to convince our calorie meters!!! Well, bread cannot replace cheese dumplings of course! But serve this dessert chilled and you wouldn’t notice much of a difference, it tastes as good as the original classic recipe. Trust me! Go ahead and try it right now .
On Valentine’s Day, indulge your sweet tooth with this special dessert recipe….
Enjoy the day!!
Step-by-Step process in making Bread Rasmalai:
There are main steps involved to prepare the base for bread rasmalai.
- Preparing Rabri or Thickened milk flavoured with cardamom
- Frying bread pieces
- Sugar syrup
- Fresh cream
- Nuts mixture
- Finally layering all of these together
Let’s go through each step:
- Rabri is thickened milk flavoured with cardamom and saffron, which is the base for bread rasmalai.
- To prepare rabri, boil milk in a heavy bottomed wide mouth vessel over medium heat. Keep stirring occasionally till the milk starts to thicken and reduces to half. This will take about 30 to 40 minutes.
- Half way through the boiling, add saffron strands and one tablespoon of sugar. You can also take 2 tbsp of warm milk, add saffron strands and crush it well and then add to the milk.
- Turn off the heat when the milk reduces to half and thickens.
- Add cardamom powder and the rabri is ready. Let it cool and refrigerate it.
- Trim the sides of the bread and cut into desired shape.
- Heat butter in a skillet over medium heat and shallow fry the bread pieces till they turn golden brown. Set them aside to cool.
- Add water to the sugar and bring it to boil over medium heat for about 10 minutes till you get a thick syrup. Turn off the heat and set it aside to cool.
- You can directly use store bought fresh cream.
- Grab all the different nuts you would like to include in your bread rasmalai.
- Finely chop cashews and pistacios.
- To remove the skin of almonds, soak in half cup of water and microwave for a minute. After 10 minutes, peel off the skin and then chop almonds. If you prefer to leave the skin on, chop it as it is.
- You can use raisins directly.
- All the basic ingredients are ready.
- Now you have to add all these ingredients layer by layer to prepare bread rasmalai.
Layering process for Bread Rasmalai:
- Now take a wide bowl and arrange all the bread pieces as shown below.
- Cover all the bread pieces with a layer of rabri.
- Drizzle a few drops of the sugar syrup and run along the bread pieces.
- For the next layer, add few drops of fresh cream.
- Finally add the nuts.
- Now follow another round of all the layers in the same order starting with bread, finally ending up with the nuts. Repeat till all the bread pieces are done layering.
- If you have made large quantity, you may have to continue for another round. Number of layers depends on the size of the bowl used and number of bread pieces. Make sure you follow the layering order.
- Refrigerate and serve chilled. Let the bread rasmali soak for at least 1 to 2 hours before serving.
- For Rabri:
- 1 litre milk
- 1 Tablespoon sugar
- Few Saffron strands
- ½ teaspoon Cardamom seeds crushed
- For frying bread:
- 4 slices Bread trim sides and cut into desired shape
- 2 to 3 Tablespoons Butter or Ghee Clarified butter
- For sugar syrup:
- ½ cup Sugar
- 1 cup Water
- Fresh Cream:
- 2 tablespoon fresh Cream
- Nut mixture:
- ¼ cup finely chopped cashes
- ¼ cup finely chopped pistachio
- ¼ cup finely chopped almonds
- ¼ cup raisins
- Rabri: Boil milk in a heavy bottomed wide mouth vessel over medium heat with constant stirring till the milk reduces to half. Half way through the boiling, add saffron strands and one tablespoon of sugar. Turn off heat, let it cool and refrigerate.
- Frying bread: Heat butter in a skillet over medium heat and shallow fry the bread pieces till they turn golden brown. Let them cool down.
- Sugar syrup: Add water to the sugar and bring it to boil over medium heat for 10 minutes till you get a thick syrup. Turn off the heat and let it cool.
- Take fresh cream in a bowl.
- Mix all the nuts together in a bowl.
- Layering: Start layering all the above prepared ingredients one by one.
- Now take a wide bowl, arrange all the fried bread pieces in a layer.
- Cover all the bread pieces with a layer of rabri.
- Next, drizzle a few drops of the syrup and run along the bread pieces.
- Now add few drops of fresh cream.
- Finally add the nuts to cover the whole layer of bread.
- Repeat the process starting with bread pieces and ending up with nuts till you are done with all the bread pieces.
- Refrigerate and serve chilled. Let it soak for at least 1 to 2 hours before serving.
Fresh cream is optional, you can avoid it if you want to cut down a few calories.
You can also avoid the sugar syrup step and add the sugar directly in the rabri.
Usually bread pieces are deep fried in ghee. So, if you want to try it out, feel free to do so. I prefer to shallow fry them so that I can eat them guilt-free:).
I mostly use whole wheat bread instead of white bread. I think it's a healthier option. Today I have used white bread to get the golden brown colour for my photos:).
Happy Cooking 🙂