Bread Malai Roll Recipe – Easy to make Instant Malai Roll – 30 minutes Festive Dessert Recipe

Bread Malai Roll is a delightful, quick, and easy Indian sweet dish where sandwich bread slices are rolled and stuffed with mawa (solid milk) filling and then dunked into a creamy and mouth watering flavourful reduced milk. Tastes best when served chilled or at room temperature.

This bread malai roll is so easy to make and yet looks so exotic! A final garnish of chopped nuts and dried rose petals makes it look more seductive.

When made from scratch, it is ready in under 30 minutes from start to finish. That makes it a perfect dessert to satisfy your sweet instant cravings.

#malairoll #breadmalairoll #indiandessert

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Servings: 8 rolls
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For The Filling
☛ 1/2 cup whole milk
☛ 1/2 cup milk powder
☛ 1 teaspoon ghee
☛ 2 tablespoons sugar, or to taste
☛ 3 tablespoons malai (homemade cream) or heavy cream
☛ 1/4 teaspoon ground cardamom
☛ 2 tablespoons almonds and cashews, crushed or chopped slivered almond

For The Rabdi
☛ 3 cups whole milk (use 5 cups, if not using milk powder)
☛ 1/2 cups milk powder
☛ 1/2 teaspoon + 7-8 saffron strands
☛ 1/4 cups sugar, or according to your taste
☛ 1/2 teaspoon rose water (optional)
☛ 1/2 teaspoon ground cardamom
☛ 1 tablespoon almonds and cashews, chopped
☛ 1 tablespoon pistachios, chopped

For Assembling
☛ 6 large or 8 medium-sized white sandwich bread slices
☛ Saffron milk
☛ dried rose petals
☛ Chopped almonds, cashews, and pistachios

Make The Filling
1. To a medium-sized pan, add milk, milk powder, and whisk well to make a lump-free mixture. Once the mixture is smooth, turn on the heat.
2. Add 1 teaspoon ghee and mix well. Keep stirring and cook for 2 minutes on low heat.
3. Now add milk cream and mix again. I am using homemade milk cream, but you can also use store-bought heavy cream.
4. Once the cream is mixed, add sugar mix well. Cook until sugar dissolves completely. After that, add cardamom powder, chopped or coarsely powdered almonds, and cashews.
5. Mix well and cook on low heat for 10-12 minutes or until the mixture has thickened and stars leave the sides of the pan. Turn off the heat, and transfer this filling to a mixing bowl and set it aside to cool completely.
Make The Reduced Flavoured Milk (Rabdi)
1. Add 3 cups of full cream milk to a heavy bottom or a non-stick pan. Now add 1/2 cup milk powder to the pan and whisk well to remove the lumps.
2. Once the mixture is lump-free, stir the milk and let it boil on medium-high heat. When the mixture comes to a boil, add saffron strands to it. Cook on medium-low heat until milk is reduced to half. Keep stirring and scraping the sides of the pan to prevent the milk from sticking to the pan.
3. Once the milk is almost half, we will make the saffron milk for serving. To make saffron milk, add 7-8 saffron strands to a bowl and add the hot milk to the bowl.
4. Stir well and keep this aside for 10 minutes. Add 1/4 cup sugar, 1/2 teaspoon cardamom powder, 1 tablespoon chopped almonds and cashews, and 1 tablespoon chopped pistachios. Mix well and cook for 3-4 minutes on medium heat.
5. Turn off the heat and add 1 teaspoon of rose water to the milk. Now mix everything well and transfer the rabri to a bowl. Keep it aside to cool completely.
Assemble The Rolls
1. Trim the sides of the bread slice and roll it using a rolling pin to thin it out.
2. Place about 1 tablespoon of mawa filling on one side of the bread and shape it into a log. Then roll it tightly to make a cylinder. Seal it from the edges. You can also use a dab of water or milk at the other end of the bread to seal it. Make all the rolls, in the same manner, using the rest of the bread slices.
3. Arrange bread rolls closure side down in a serving dish. Pour rabdi over the top to soak the bread slices. Drizzle with saffron milk.
4. Garnish the top with chopped nuts and dried rose petals. Serve at room temperature or serve it chilled. To serve chilled, refrigerate bread malai rolls for 1-2 hours.

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