Bread Malai Roll

Bread Malai Roll is an Indian sweet where white bread slices are stuffed with rich and flavorful stuffing and then dunked in thin reduced milk. The bread soaks up all the flavor and becomes super delicious (vegetarian).

Try out these sweet recipes too – Aate ka Halwa, Balushahi, Malpua, and Sandesh.

Jump to:

• About Bread Malai Roll
• Ingredients
• How To Make Bread Malai Roll
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Bread Malai Roll

Bread Malai Roll is an Indian sweet where bread slice is rolled thin and stuffed with cardamom and nuts-flavored stuffing. It is then rolled into a cylinder and topped with creamy and delicious rabdi (reduced flavored milk).

It is an easier version of the Bengali malai roll, where fresh chenna (Indian cottage cheese) is stuffed with a rich filling and rolled into cylinders.

If you are a fan of rasmalai, you will love this dessert too. Make sure you refrigerate it for about 3 to 4 hours, as these malai rolls taste the best when served chilled.

This recipe is vegetarian and can be easily doubled or tripled.

Ingredients

Bread – You will need bread slices to make this Indian dessert. Use white sandwich bread or soft and slightly sweet bread for the best results.

Avoid using wheat bread, multigrain bread, or sourdough because they will not give you the same taste and texture.

For The Stuffing – The bread is stuffed with a delicious sweet stuffing made using ghee, milk powder, sugar, heavy cream, whole milk, ground cardamom, almond, and pistachios.

Adjust the amount of sugar depending on how sweet you want the rolls to be.

For The Rabdi – These malai bread rolls are topped with a rich, creamy rabdi (reduced milk) made with whole milk, saffron, sugar, and rose water.

Saffron adds a nice hint of yellow color and a subtle flavor. It is optional but highly recommended. Rosewater is also optional, but it does add a nice flavor to the rabdi.

How To Make Bread Malai Roll

Make The Filling

Add

• 1 teaspoon ghee
• ½ cup milk powder
• ¼ cup sugar
• ¼ cup heavy cream
• ½ cup whole milk (full-fat milk)

to a medium size pan and mix well to make a lump-free batter.

Switch on the heat.

Cook on medium heat until the mixture starts leaving the pan’s sides (15-20 minutes). Keep frequently stirring while cooking.

Add ¼ teaspoon ground cardamom, 1 tablespoon slivered almonds, and 1 tablespoon slivered pistachios and mix well. Remove the pan from heat and set it aside.

Make The Rabdi

Transfer 1-liter whole milk to a heavy bottom pan and bring it to a boil over medium heat.

Add 1 pinch of saffron strands to the pan and reduce the heat to low.

Cook the milk for 40-45 mins until it is reduced to less than half. Keep stirring and scraping the sides of the pan after every 10-12 minutes.

We need a thin rabdi for this recipe.

Add 2 tablespoon sugar, and ¼ teaspoon rose water and cook for another 3-4 minutes.

Remove the pan from the heat and set it aside. If you like your dessert very sweet, then add more sugar.

Assembling Bread Malai Roll

Cut the sides of the bread and roll it using a rolling pin. Roll the edges thinner than the center.

Keep a tablespoon of cooled filling on one side of the bread slice.

Brush milk on the sides of the bread and roll tightly to make a cylinder. Prepare all the slices in the same manner.

Arrange them on a deep serving dish.

Pour rabdi over the bread rolls. The rolls must be covered with rabdi for the best result. Refrigerate for at least 3-4 hours. Garnish with slivered nuts and saffron. Serve chilled.

Storage Suggestions

You can keep the rolls in an airtight container in the refrigerator for up to 3 days. If the container is not tightly closed, the dessert will absorb the smell of the fridge and will taste weird.

This dessert cannot be frozen. Although to make the process faster, you can make the rabdi beforehand and freeze it for up to a month. Just thaw it and use it in this recipe.

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