Bread malai roll is an Indian sweet where white bread slices are stuffed with a rich and flavorful stuffing and then dunked in thin reduced milk. The bread soaks up all the flavor and becomes super delicious. Here is how to make it.
Try out these sweet recipes too – Aate ka Halwa, Balushahi, Malpua, and Sandesh.
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About This Recipe
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 mouthwatering 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. Malai bread roll is very easy to make and it takes only a few minutes to bring it together.
If you are a fan of rasmalai, then you will love this dessert 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 sandwich bread or any other 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 Rabdi – These malai bread rolls are topped with a rich and creamy rabdi (reduced milk) made with whole milk, saffron, sugar, and rose water.
Saffron adds a nice hint of yellow color along with adding 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 tsp ghee, ½ cup milk powder, ¼ cup sugar, ¼ cup heavy cream, and ½ cup whole (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 to leave the sides of the pan (15-20 minutes). Keep stirring frequently while cooking. Add ¼ tsp ground cardamom, 1 tbsp slivered almonds, and 1 tbsp slivered pistachios and mix well. Remove the pan from heat and set it aside.
Make The Rabdi
Transfer 1 liter whole (full fat) 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 tbsp sugar and ¼ tsp 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 tbsp 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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Recipe Card
Bread Malai Roll Recipe
Ingredients
For The Filling
- 1 teaspoon ghee
- ½ cup milk powder
- ¼ cup sugar
- ¼ cup heavy cream
- ½ cup whole milk
- ¼ teaspoon ground cardamom
- 1 tablespoon slivered almond
- 1 tablespoon slivered pistachios
For The Rabdi
- 1 litre whole milk
- 1 pinch saffron
- 2 tablespoons sugar (or more according to your taste)
- ¼ teaspoon rose water
Assembly
- 4 white sandwich bread slices
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 tbsp 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.
