Quick Bread Rasmalai

Bread Rasmalai is a quick homemade variation inspired by the beloved Indian dessert Rasmalai.
It offers the rich flavors of the traditional sweet while replacing the homemade cheese dumplings with soft slices of bread.
A fragrant milk mixture flavored with cardamom and saffron soaks into the bread, creating a soft and creamy texture.
Chopped pistachios and almonds add color, crunch, and a beautiful finishing touch.
Perfect when you want an impressive Indian-inspired dessert without spending hours in the kitchen.
Ideal for celebrations, holidays, or sharing after a family meal.

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Olivia

Quick Bread Rasmalai

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Make this Bread Rasmalai in just 30 minutes with soft bread, saffron-cardamom milk, pistachios, and almonds. A simple Indian-inspired dessert perfect for celebrations or family gatherings.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Dessert

Cuisine: Indian

Calories: 246

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 6 slices white sandwich bread
• 4 cups whole milk
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cardamom
• 1 generous pinch saffron threads
• 2 tablespoons warm milk for soaking the saffron
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped almonds
• 1 teaspoon rose water optional
• 1/2 teaspoon vanilla extract optional
• Extra pistachios and saffron for garnish

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Equipment

Mixing Bowl

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09/11/2026 10:29 am GMT

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5 Quart Pot

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small soup pot

Cooking Instructions

 

1. Soak the saffron threads in 2 tablespoons of warm milk for about 5 minutes.
2. Pour the remaining milk into a heavy saucepan and bring it to a gentle simmer over medium heat.
3. Reduce the heat and simmer for 12-15 minutes, stirring frequently, until the milk reduces slightly and becomes creamier.
4. Add the sugar, cardamom, and saffron milk. Stir until the sugar completely dissolves.
5. Add the chopped pistachios and almonds and simmer for another 2-3 minutes.
6. Stir in the rose water or vanilla, if using. Remove from the heat and allow the milk mixture to cool.
7. Trim the crusts from the bread and cut each slice into a circle using a cookie cutter or glass.
8. Arrange the bread rounds in a shallow serving dish.
9. Pour the cooled saffron-cardamom milk generously over the bread, making sure each piece absorbs some of the mixture.
10. Garnish with pistachios, almonds, and saffron. Refrigerate for at least 1 hour and serve chilled.

Nutrition

Calories: 246kcalCarbohydrates: 33gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 20mgSodium: 183mgPotassium: 334mgFiber: 1gSugar: 21gVitamin A: 282IUVitamin C: 0.2mgCalcium: 271mgIron: 1mg

Notes

Use fresh but firm white bread so the pieces absorb the milk without immediately falling apart.
Pour the milk over the bread shortly before chilling to maintain some texture.
Do not boil the milk aggressively; a gentle simmer helps create a smooth, creamy consistency.
Rose water is optional but adds a traditional floral aroma.
Bread Rasmalai is best served well chilled and garnished just before serving.

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