Bread Malai Roll

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.

As the new year just started, festivals for this year are lined up one after another.

And the most important part of these festivals are sweets. Gifting or feeding mithai or sweets to each other, is a way of celebrating any festival or special occasion in India.

While there are many traditional Indian sweets and desserts that are a must during this time, there are many fusion sweets that is becoming popular with the time.

One of them is this BREAD MALAI ROLL.

Bread stuffed with delicious cardamom flavored cream and then topped with creamy Rabdi, this dessert will surely be a hit at your dining table.

And believe me, once you make it, your friends and family will ask for more and more.

Therefore, make sure that you make it a little extra because none will just stop at one.

What is Bread Malai Roll?

It is an Indian sweet where bread 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. This Rabdi Malai Roll is very easy to make and will surely satisfy your taste buds.

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 this for about 3 to 4 hours, as these Malai Rolls taste the best when served chilled.

Ingredients

Can I make Malai Roll using wheat bread?

I would recommend you to use only white bread.

Avoid using the 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.

Step By Step Recipe

For the filling:

Mix ghee, milk powder, sugar, fresh cream, and milk to make a lump-free batter. Switch on the heat.

Cook until the mixture starts to leave the sides of the pan. 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.

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. Refrigerate for at least 3-4 hours. Garnish with slivered dry fruits and saffron. Serve chilled.