Bread Malai Roll (Recipe)

This is an Indian sweet where bread is rolled thin using a rolling pin and is stuffed with cardamom and nuts flavoured Mawa. It is then rolled and topped with creamy and mouth-watering Rabdi. This Bread Malai Roll is extremely easy to make and will surely satisfy your taste buds.

This dessert tastes similar to Rasmalai which is made with Chena and needs extra effort. If you love Rasmalai, and want to make a simpler version, try this and I am sure you will love this one too.

Make sure that you refrigerate this for about 3 to 4 hours, as these Bread Malai Rolls taste the best when served chilled.

Serving: 6 persons

Ingredients:

• 4 tbsp Mawa (Kheer/Khoya)
• 4 tbsp Chopped Nuts of your choice
• 6 slices White Bread
• 1 litre Full-fat Milk
• 250g Full-fat Cream
• 1.5 cups Sugar (adjust to taste)
• 4-8 strands Saffron (soaked in warm milk)
• 4-6 pods Cardamon

Method:

For bread rolls: Take breads and trim the brown edges of bread. With the help of rolling pin, roll all over the bread to make it flat and thin. Now, add Mawa paste (Mix Mawa with few drops of water and make paste) and little bit of chopped nuts in the centre of the bread. Slowly roll the bread and close the edges. (It will look like chamcham). Keep aside.

For Rabdi: Boil milk. Then add cream, cardamoms and boil it till it reduces to half or three fourth (remember to stir in between). Now add sugar and boil it for 5 minutes. Cool it for a while.

Assembly: Take serving bowl, put bread rolls. Pour rabdi on it. Add saffron on it (it gives a yellowish tinge and good flavour to it). Garnish with chopped nuts or sprinkles. Chill for at least 1 hour. Don’t soak the bread for too long else it will get mushy in milk.

So make your festive mood sweeter by making this recipe. Enjoy!