Ingredients
Equipment
Mixing Bowl
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09/11/2026 10:29 am GMT
Mixing bowl
5 Quart Pot
$39.99
$28.99
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09/11/2026 06:28 am GMT
small soup pot
Cooking Instructions
- Soak the saffron threads in 2 tablespoons of warm milk for about 5 minutes.
- Pour the remaining milk into a heavy saucepan and bring it to a gentle simmer over medium heat.
- Reduce the heat and simmer for 12-15 minutes, stirring frequently, until the milk reduces slightly and becomes creamier.
- Add the sugar, cardamom, and saffron milk. Stir until the sugar completely dissolves.
- Add the chopped pistachios and almonds and simmer for another 2-3 minutes.
- Stir in the rose water or vanilla, if using. Remove from the heat and allow the milk mixture to cool.
- Trim the crusts from the bread and cut each slice into a circle using a cookie cutter or glass.
- Arrange the bread rounds in a shallow serving dish.
- Pour the cooled saffron-cardamom milk generously over the bread, making sure each piece absorbs some of the mixture.
- Garnish with pistachios, almonds, and saffron. Refrigerate for at least 1 hour and serve chilled.
Nutrition
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.
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.