Bread Malai Roll is an Indian sweet where white bread slices are stuffed with a thick rabdi and then dunked in flavourful reduced milk. Here is how to make it.
Try out these sweet recipes too – Aate ka Halwa, Balushahi, Malpua and Sandesh.
About This Recipe
Bread Malai Roll is an Indian sweet where bread slice is rolled thin using a rolling pin and is stuffed with cardamom and nuts flavored cream. It is then rolled and topped with creamy and mouthwatering Kesar Rabdi.
It is an easier version of the Bengali Malai Roll. Rabdi Malai Roll is very easy to make and it takes only a few minutes to bring it together.
This dessert tastes very similar to Rasmalai which is made with Paneer and needs extra effort. So 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 it for about 3 to 4 hours, as these Malai Rolls taste the best when served chilled.
Ingredients
Bread – You will need bread slices to make this Indian dessert. Use white milk bread for the best results.
Avoid using wheat bread or multigrain bread or any other forms of bread, because they will not give you the same taste and texture and it will not taste as great as white bread rolls.
For the Stuffing – The bread is stuffed with delicious sweet stuffing and then rolled to make a Bread Roll. This stuffing is prepared with ingredients such as ghee, milk powder, sugar, fresh cream, milk, cardamom powder, almond, and pistachios.
You can adjust the amount of sugar depending upon how sweet you want the roll to be.
Use full-fat cream milk, to make the best stuffing. You can even go for low fat or skim milk, but the stuffing won’t be as creamy as the full-fat one.
If you do not have cardamom powder, you can even crush the cardamom seeds from the green cardamom and add in the stuffing.
Slivered almonds and pistachios adds a nice bite, which makes it even more yummy.
For Rabdi – These bread rolls are topped with a nice creamy rabdi which is made with milk, saffron, sugar and rose water.
Always use full fat milk for Rabdi, the other milk options won’t give you the same results.
Saffron adds a nice hint of yellow colour along with adding a subtle flavour.
Rose water is optional, but it does adds a nice flavour which is highly recommended.
How to make Bread Malai Roll?
For the filling:
Add ghee, milk powder, sugar, fresh cream, and milk in a medium pan and mix well to make a lump-free batter. Switch on the heat.
Cook until the mixture starts to leave the sides of the pan. Keep stirring frequently while cooking. Add cardamom powder, almonds, and pistachios and mix well.
For the rabdi:
Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
Add saffron. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
Cook the milk for 40-45 mins till it is reduced. We need a thin rabdi for this recipe.
Add sugar and rose water and cook for another 3-4 minutes.
Assembly:
Cut the sides of the bread and roll it using a rolling pin. Roll the edges thinner than the centre.
Keep a tbsp of filling on the side of the bread slice.
Apply milk on the sides of the bread and roll to make a cylinder. Prepare all the slices in the same manner.
Arrange them on a serving dish.
Pour rabdi over the top. The entire bread should be soaked in rabdi for the best result. Refrigerate for at least 3-4 hours. Garnish with slivered dry fruits and saffron. Serve chilled.
You might also like
Recipe Card
Bread Malai Roll Recipe
Ingredients
For the filling:
- 1 tsp ghee
- ½ cup milk powder
- ¼ cup sugar
- ¼ cup heavy cream
- ½ cup full fat milk
- ¼ tsp cardamom powder
- 1 tbsp slivered almond
- 1 tbsp slivered pistachios
For rabdi:
- 1 litre full fat milk
- 1 pinch saffron
- 2 tbsp sugar
- ¼ tsp rose water
Assemble:
- 4 white bread slices
Instructions
For the filling:
- Add ghee, milk powder, sugar, fresh cream, and milk in a medium pan and mix well to make a lump-free batter. Switch on the heat.
- Cook until the mixture starts to leave the sides of the pan. Keep stirring frequently while cooking. Add cardamom powder, almonds, and pistachios and mix well.
- Cool the filling well.
For the rabdi:
- Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
- Add saffron. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
- Cook the milk for 40-45 mins till it is reduced. We need a thin rabdi for this recipe.
- Add sugar and rose water and cook for another 3-4 minutes.
Assemble:
- Cut the sides of the bread and roll it using a rolling pin. Roll the edges thinner than the center.
- Keep a tbsp of filling on the side of the bread slice.
- Apply milk on the sides of the bread and roll to make a cylinder. Prepare all the slices in the same manner.
- Arrange them on a serving dish.
- Pour rabdi over the top. The entire bread should be soaked in rabdi for the best result. Refrigerate for at least 3-4 hours. Garnish with slivered dry fruits and saffron. Serve chilled.
