Bread Rasmalai

Bread Rasmalai
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  • 2 liters milk
  • 1 cup sugar
  • 10 pieces of white bread
  • 4 Tbsp desi ghee
  • 4 ordinary barfis
  • Rose petals
  • A pinch of saffron
  • Badam for garnishing
  • Pistachio for garnishing
  • Chandi ka vark


  • With a small katori or with a tart mould cut out small rounds from the bread pieces, keep it aside.
  • Take half cup sugar and boil till a thin syrup is formed.
  • Boil milk and while thickening add the powdered barfi and the rest of the sugar.
  • The base dip of rasmalai is done.
  • Take a tava and heat it, on this heated tava saute the round bread pieces slightly brown on both sides.
  • Dip this sauteed bread pieces into the sugar syrup and simultaneously into the rasmalai dip; pour the remaining sugar syrup into the rasmalai mix now add the saffron strings and nuts (badam and pista cut into small pieces)
  • Transfer this into a serving dish and decorate with silver vark and with a few rose petals chill the rasmalai in a refrigerator before serving.