Friends, if you are also crazy about traditional Rasmalai, but it takes hours to make, then Bread Rasmalai is perfect for you. This is a super-quick, super-easy and exactly the same tasting version of the original Bengali Rasmalai. There is no need to knead the chenna or fry the pakodas; just in 15-20 minutes hot or cold sweets are ready. The specialty of Bread Rasmalai is that the pieces of plain bread absorb the condensed sweet milk so well that it tastes exactly like real Rasmalai.

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As soon as the fragrance of saffron-cardamom and chopped nuts are added on top, a festival like atmosphere is created in the house. If it is served hot in winter, the fun doubles. Nowadays many people want to eat healthy, so we can make it low calorie and nutritious as well. If you use whole wheat bread instead of white bread, low-fat milk instead of full cream milk, and jaggery or stevia instead of sugar, then this sweet becomes light and effective, yet there is no reduction in taste. If you want to feed it to guests coming for New Year celebrations, then the recipe is very easy.

Ingredients for Homemade Bread Rasmalai Recipe in 20 Minutes-

White bread – 8 slices (or normal bread will also work)

Milk (low fat or toned milk) – 1 liter

To sweeten – 3-4 tbsp jaggery powder or stevia or monk fruit sweetener (as per choice)

Cardamom powder – ½ tsp

Saffron – 10-12 threads (soaked in hot milk for 5 minutes)

For thickening – 1 tbsp finely ground oats or 1 tsp cornflour (optional)

For garnishing – chopped almonds, pistachios, cashews (total 2-3 tbsp)

Very easy way to make, step-by-step:

1. First of all, pour 1 liter milk in a heavy bottomed pan or pan and heat it. As soon as it boils, reduce the flame.


2. Cook the milk on low flame for 15-20 minutes while stirring continuously so that it thickens a bit and becomes like raw rabri. If it is low fat milk it may take a little more time, be patient.


3. When the milk reduces to half or starts getting thickened, add your chosen sweet (jaggery/stevia), cardamom powder and soaked saffron in it. Mix well and taste and adjust sweetness as per your requirement.


4. If you want even more thickness, add 1 tablespoon ground oats or cornflour dissolved in a little cold milk and cook for 2-3 minutes more. Then turn off the gas.


5. Now cut off the edges (brown part) of all the slices of bread and throw them away. Cut each slice into a round shape with a glass or cookie cutter, this will make pieces exactly like real Rasmalai. (If you don’t want to cut a round shape, then a square or triangular shape will also work.)


6. Take a wide and shallow vessel or tray. Arrange all the round pieces of bread in a single layer.


7. Now the condensed sweet milk prepared should be lukewarm (not very hot). Pour it slowly over the bread so that all the pieces get immersed properly.


8. Press gently with a spoon so that the bread absorbs the milk properly. Within 10-15 minutes the bread will rise and become soft and spongy.


9. Sprinkle chopped almonds, pistachios and a little more saffron on top.


10. Keep it in the fridge for 1-2 hours so that it cools down properly and the taste becomes even better. If you want to eat it now, then serve it lukewarm – both ways taste amazing.

That’s it, your delicious, healthy and quick bread rasmalai is ready. Be it a festival or unexpected guests, or you just feel like eating something sweet, this recipe will always be useful. Prepare it with lots of love and saffron, and feed it to everyone and get praise.