Bread Rasmalai Recipe | Kunal Kapur Recipes

Bread Rasmalai 

Makes 12nos 

Ingredients

Milk (full fat) - 1 lt

Condensed milk - ½ cup

Cashewnuts sliced - handful

Almond sliced - handful

Pista sliced - handful

Cardamom powder - ½ tsp 

Saffron - a generous pinch 

Yellow food colour - a pinch  

Rose water - 1tbsp

Kewra water - 1tbsp

Bread slices - 12nos 

For Stuffing 

Khoya - ½ cup

Cardamom powder - ½ tsp

Pista chopped - 2tbsp

Method 

Pour milk into a pan and bring it to a boil. Add condensed milk, cashewnuts, almonds, pista, cardamom powder, saffron, yellow food colour and cook the milk till 2/3rd of the milk remains. Remove and cool it completely. Put in in a fridge will it is chilled. 

Cut the bread into small discs, use the sides to make bread crumbs to use in other recipes.

Mix together Hoya, cardamom powder and pista. Place a spoonful on to a bread disc and place the other bread on top. Wet the sides of the bread with some milk and using a fork press it down to seal it.

Place the stuffed bread on to a serving plate and pour over the chilled milk. Garnish with chopped pista and serve it immediately.