Go Back
Print Recipe

Bread Rasmalai

Indulge your sweet tooth with this special Bread rasmalai recipe, which is a lighter variant of the conventional rasmalai. It is creamy, nutty and rich in taste.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: Indian
Servings: 8 servings
Author: Padma


  • 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.


All the ingredients must be cold or at room temperature when finally arranging the layers of bread rasmalai, otherwise bread becomes soggy.
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:).