Stuffed Bread Rasmalai | Easy Indian Dessert Recipe | Flavour Diary

Stuffed Bread Rasmalai easy indian dessert recipe


Today's recipe is quick and simple to make dessert recipe with little prep. This can be made a day head and store it in fridge and can be served to yourself or guest.Stuffed bread can be stored in air tight container in fridge and the flavoured Milk is stored in another container and while serving keep the stuffed bread in the bowl and pour the flavoured milk and serve.Bread Rasmalai tastes best when it is served chilled. 
This month MFB challenge is to make recipes for Eid. Traditionally for this Eid Ul Fitr Crown recipe is Sheer Khurma at our place and followed by Dahi Wada to serve the guests, who come to meet after Eid prayers. Sometimes we also serve Kubani ka Meetha, Shahi tukada and for savoury puffs, biscuits and any bite size samosa's for a change. And today's Stuffed Bread Rasmalai is one more recipe added to Sweet Dish list. The only time taking part for this recipe is prepare paneer and if you skip making panner and use koya(1/2cup) instead then its a 15min cooking time recipe serving 6+ people.Check out the ingredients and steps below.


Level: Easy
Cook Time:25mins
Straining Time: 30 mins
Cooling Time: minimum 30 mins
Serves: 6+

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Flavoured Milk
Milk: 2 cups(500ml)
Evaporated Milk: 1 tin (410 ml)
Sugar: 1/2 cup (to taste)
Safforn /kesar : 1 big pinch
Cardamom Powder: 1/2 teaspoon
Chopped Dry Fruits: 1/3 cup (As desired quantity)

Stuffing
Milk: 1 ltr
Lemon Juice: 2 tablespoons
 Custard Powder: 3 tablespoons
Cardamom Powder: 1/4 teaspoon
Milk Powder: 3 tablespoons
Milk : few tablespoons


Bread: 6+ bread slices

Directions

Preparing Stuffing:
Bring milk to boil and turn off the heat and let it rest for 5 mins and then add lemon/lime juice and turn the heat one and keep stirring. The whey gets separated from the solids in 3-4 mins.Take muslin cloth and drain the whey out and run under cold water for 2-3 secs. Squeeze out the excess water, hang it to the tap or keep it under some heavy weight for 20 mins or so.
Now take a pan and add paneer,sugar, cardamom powder, milk powder and milk and cook until all well combined and the forms lump. keep it aside for cooling.

Preparing Flavoured Milk:
Soak Saffron in 2 tablespoons of warm milk and keep it aside. 
Take a thick bottom pan and add milk and bring to boil and then add Evaporated Milk cook for 5 mins.
Now add saffron milk, cardamom powder, sugar, chopped nuts and cook for another 5 mins and keep it a side for cooling.And then keep it in fridge for chilling n until served. Take the malai (top milk layer) aside and use it while serving.

Serving:
Cut each bread slice in 4 small circles. Wet the sides of the circles with little water. Take one circle add the 1/4 teaspoon of stuffing, cover this with another bread circle and seal it  by  press the sides. Do this for rest of the bread circles.
Now for serving, take two stuffed bread circles  in a bowl and then pour the flavoured milk on top such that both the bread circles are covered with milk. And garnish with malai (this is optional step)

Note:
Smaller the Stuffed bread circle greater is the taste.
For stuffing you can use koya/mawa instead of paneer which will reduce the time n energy. 

#StuffedBreadRasmalai   is going to be part of #MFBC19

1 comment:

  1. This is such an innovative version of the rasmalai... love the filling and all the layers that go in to this dessert... total yum!

    ReplyDelete

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