Bread Malai Roll

4.41 from 5 votes

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).

Bread Malai Roll served in a bowl.
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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.

Try out these sweet recipes too

Ingredients

Bread Malai Roll 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 delicious sweet stuffing made using ghee, milk powder, granulated white sugar, unsweetened 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 granulated white sugar
  • ¼ cup unsweetened 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.

Ghee, milk powder, sugar, fresh cream, and milk heating in a pan.

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.

Cardamom powder, almonds, and pistachios added to reduced milk.

Make The Rabdi

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

Milk for making rabdi heating in a pan.

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.

Saffron added to the pan.

We need a thin rabdi for this recipe.

Milk reduced to make rabdi.

Add 2 tablespoon granulated white 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.

Sugar and rose water added to the rabdi.

Assembling Bread Malai Roll

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

Bread slice rolled.

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

Small amount of filling kept at the edge 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.

Bread rolled.

Arrange them on a deep serving dish.

Bread rolls arranged on a 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.

Ready bread malai roll.

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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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.
4.41 from 5 votes

Bread Malai Roll Recipe

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.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 people

Ingredients 

For The Filling

  • 1 teaspoon ghee
  • ½ cup milk powder
  • ¼ cup sugar
  • ¼ cup unsweetened heavy cream
  • ½ cup whole milk (full-fat cream)
  • ¼ teaspoon ground cardamom
  • 1 tablespoon slivered almond
  • 1 tablespoon slivered pistachios

For The Rabdi

  • 1 litre whole milk (full-fat milk)
  • 1 pinch saffron (optional)
  • 2 tablespoons sugar (or more according to your taste)
  • ¼ teaspoon rose water

Assembly

  • 4 white sandwich bread slices
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Instructions 

Make The Filling

  • Stir together ghee, milk powder, sugar, heavy cream, and whole milk in a medium-size pan to make a lump-free batter. Switch on the heat.
  • Cook on medium heat until the mixture starts to leave the sides of the pan (10-15 mins). Keep stirring frequently while cooking.
  • Add ground cardamom, slivered almonds, and slivered pistachios and mix well. Remove the pan from heat and set it aside.

Make The Rabdi

  • Add whole milk to a heavy bottom pan. Bring the milk to a boil over high heat.
  • Add 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.
  • Add sugar and rose water and cook for another 3-4 minutes. Remove the pan from the heat and set it aside.

Assemble The Rolls

  • Cut the sides of the bread and roll it using a rolling pin. Roll the edges thinner than the center.
  • Keep a tablespoon of 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 top. The entire bread should be soaked in rabdi for the best result. Refrigerate for at least 3-4 hours. Garnish with slivered nuts and saffron. Serve chilled.

Notes

Use fresh bread to make this recipe. If the bread is old, it will crumble and not roll properly.
Use the bread which is soft and slightly sweet to make this dish.
Remove the ends of the bread nicely. Any thick piece will not taste good.

Nutrition

Calories: 128kcal, Carbohydrates: 18g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 83mg, Potassium: 70mg, Fiber: 1g, Sugar: 11g, Vitamin A: 134IU, Calcium: 47mg, Iron: 1mg
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