Bread Rasmalai
Soft bread rounds soaked in creamy saffron and cardamom flavoured milk, finished with pistachios and saffron.
Ingredients
- 500 ml full-fat milk
- 3 tbsp milk powder
- 3 tbsp sugar or to taste
- 10 –12 saffron strands
- 3 –4 green cardamoms crushed
- 4 –5 soft white bread slices
- 2 tbsp chopped pistachios
- A few saffron strands for garnish
Instructions
- Lightly crush the saffron strands.
- Heat milk in a heavy-bottomed saucepan.
- Add milk powder and sugar and whisk until smooth.
- Add crushed cardamom and saffron.
- Cook over medium-low heat, stirring frequently, until the milk is slightly thick and creamy.
- Remove from heat.
- Remove the crusts from the bread slices.
- Cut the bread into round discs using a cutter or small bowl.
- Place the bread rounds in serving bowls.
- Pour the saffron milk generously over the bread.
- Garnish with chopped pistachios and saffron strands.
- Refrigerate for at least 1 hour and serve chilled.