Instant Bread Rasmalai

Instant Bread Rasmalai is an awesomely delicious, creamy, juicy and palatable stopgap for the traditional rasmalai sweet dish of India. It is an easy to make dessert dish, absolutely pinch-hitter for sudden sweet cravings after late night dinners, or heavy meal or any time during the day when you feel the need to quench your sweet tooth!


Rasmalai is a very popular Bengali (Indian) dessert. ‘Ras’ (रस) means juice and ‘malai’ means fresh cream. In this dish, ‘Malai’ ( मलाई ) is flattened cottage cheese balls cooked in sugar syrup and then later soaked in rich thick and creamy milk syrup known as ‘ras’.

Rasmalai, a very popular Bengali delicacy is prepared from cottage cheese patties cooked in sugar syrup and soaked in rich and creamy thickened milk, flavoured with saffron and cardamom powder. Traditionally whole milk is boiled for a long time stirring regularly until milk reduces to almost one third of its original quantity. Rasmalai is considered as royal sweet in India, often served in weddings and other parties, it is one of the most preferred dessert during festive season. It tastes best when served chillied and garnished with dry fruits.

Let’s tweak it.

Bread Rasmalai is the tweaked version of traditional Rasmalai. Instead of cottage cheese balls, bread slices are used for soaking in saffron flavored thick milk. It’s then garnished with chopped nuts. I love Rasmalai like anything and bread Rasmalai has become one of my favorite sweets for the past few years. One of the primary reasons for this is that making it is much faster and fuss-free. And it tastes really good.


  1. Rabri is thickened milk flavoured with cardamom and saffron, which is the base for bread rasmalai.
  2. To prepare rabri, boil milk in a heavy bottomed wide mouth vessel over medium heat. Keep stirring occasionally till the milk starts to thicken and reduces to half. This will take about 30 to 40 minutes.
  3. Half way through the boiling, add saffron strands and one tablespoon of sugar. You can also take 2 tbsp of warm milk, add saffron strands and crush it well and then add to the milk.
  4. Turn off the heat when the milk reduces to half and thickens.
  5. Add cardamom powder and the rabri is ready. Let it cool and refrigerate it.
  6. Before serving just add the bread slices and serve immediately.


You can serve this dessert warm or chilled. The Bread slices would start absorbing the milk and would become soggy after a while. So, I would recommend adding the bread slices 2 minutes prior to the time of serving.

Which milk is best to make Rabri?

Always use full cream/whole milk to make rabri. The low fat or fat free ones will not give you good results.


Rabri stays good in the refrigerator in an airtight container for about a week.Before serving just add the bread slices and enjoy.



4 cup full fat milk
1/4 cup sugar
3 green cardamon, powdered
20 strands of saffron
1 tsp kewra water
10 slice white bread


  1. Bring whole milk to boil in a heavy bottom pan.
  2. Allow it to reduce by 1/2 and keep stirring in intervals
  3. Add the sugar, saffron , cardamon powder and simmer for 10 mins.
  4. Finally add kewra water and turn off the flame.
  5. Allow it to cool completely and refrigerate for 2 hrs.
  6. Cut the bread slices into circle. Before serving, dip the bread pieces in the rabdi and add some more rabdi and enjoy!

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