Bread Ras Malai Recipe | How to Make Bread Ras Malai

Bread Ras Malai #Recipe

Bread Ras Malai is a cheat's version of the conventional Ras Malai we all know. It tastes as good and is comparatively easier and quicker to make.

There are a few sweets I always relish. They are the ones prepared by my mother. They bring good memories from good old childhood days. No matter how much I try but I can't replicate the taste to the T. I think that's the magic of mom's hand that add a special touch to every dish prepared by her. One of them is this Bread Ras Malai. I have tried it on my own a couple of times now and have nearly replicated the taste!

I am an absolute lover of Ras Malai. I can unabashedly gorge on it. As a child, I was not very big on sweets, but for this sweet dish, I would never say 'no'. But, having Ras Malai was a pleasure which I enjoyed only in restaurant or in a wedding party until my mom came up with this version. Its best to use white bread for this one as wheat bread won't really taste that good.

For those, you do not know what Ras Malai is, check this

Bread Ras Malai Recipe

Ingredients:

1-litre full-fat milk
4 tbsp sugar or to taste.
a few strands of saffron
2 cardamom pod seeds crushed.
Almond and pistachios flakes to garnish.
4-6 Slices of good quality white bread.

Serves 4-6:

Process:

1. In a tablespoon of milk add the saffron and set aside. In a non-stick deep pan boil rest of the milk. When it comes to a boil lower the heat on medium and let it simmer till it is reduced to about 3/4th of the original volume, stirring at small intervals. It will take about 10-15 minutes.

2. Now stir in the sugar and stir. Add the saffron and cardamom and let it simmer for another 5 minutes.

3. When the milk reaches the desired consistency turn off the heat and let it cool down to room temperature. Refrigerate it till needed.

4. Using a cookie cutter, cut out rounds off the bread slices. One large slice will give 2 pieces of bread. Place them in the serving bowl and pour cold prepared milk mixture over it. Garnish it with almond and pistachios flakes.

5. Let it sit for 5 minutes so that the bread pieces soak in all the flavours from the milk mixture. Serve chilled.

Notes:

1. Check the sweetness of the milk mixture before adding all the sugar and adjust according to your taste.

2. For a thicker consistency, cook it for a little longer.

3. It is always better to prepare this dish while preparing daily meal. Only making this might seem tedious and time taking. I always put it on one of the burners and by the time I am done with rest of the cooking, it is ready.

A bowl for you too! Enjoy!

You can also check out other Indian milk-based desserts recipes I have posted here -

The Classic Indian Kheer

Almond Kheer

Thank you for stopping by! Cheers!

Chocolate Chip Cookie Trifle | How to Make Chocolate Chip Cookie Trifle from Scratch | Party Dessert Ideas

Chocolate Chip Cookie Trifle #Recipes

Chocolate Chip Cookie Trifle is a layered dessert that can be whipped up in minutes if you have some chocolate chip cookies and fresh whipped cream at hand. It's simple yet delicious and when served in individual glasses, it looks quite pretty too.

Yesterday, we had a small get-together at my place. It was an occasion to bid a formal farewell to our friend T who is going back to India for good and to convey our heartfelt wishes to N, who is a to be a mother!

Our get-togethers are not just about meeting one another but also about food. It gives us an opportunity to flaunt our culinary talent :-)!

The menu was long and varied. Of course, there were contributions from all of them. We talked, ate and played, talked, ate and played and by the end of the day, we were exhausted as if we were back from a long day of tedious work. But, it was a fun day and thank you, friends, for making that happen. Before sharing anything else I will like to share the menu which goes like this:

Lemonade, Kiwi Panna,Orange Juice, Onion Bhaji, Mint flavoured potato puffs, Savoury Semolina Cake, Shakarpare, Vegetable Paneer Lasagna (At least I intended to make that, but the outcome was different, but my friends said it tasted good and I believe them!), Chocolate Cupcakes, Vanilla Cupcakes and my Chocolate-y Trifle! On top of these, there were lots of chocolates!

Well, I am sure you will say that is quite a menu and I agree. Here are some pictures too!

Now coming back to the recipe of my Chocolate-y Trifle which actually Chocolate Chip Cookie Trifle. I got this recipe from my elder sister and have tried a couple of times before. My DH loved it too. So, instead of experimenting something on my friends (which I usually do), I went for the safer bet.

This is a very easy recipe and if you love chocolate, it's for you!

Chocolate Chip Cookie Trifle

Ingredients:

300 ml fresh cream.
1/4 cup icing sugar or finely powdered sugar.
less than 1/2 cup of grated chocolate.
200 gm chocolate chip cookies.
4 glace cherries cut in half for decoration.

For ganache :

100 ml cream
100 gm chocolate.
1 tsp oil (optional)

The measures will vary according to the size of bowls you are using. I made them in individual small glass bowls and I got 8 servings with these measurements.

Process:

1. Put the cookies in a ziplock bag and run the rolling pin over it so that they are coarsely crushed. Keep it aside.

2. Whip the fresh cream and sugar until stiff.

3. For ganache, melt the chocolate either in a microwave or by putting in in a heatproof vessel and placing it over hot boiling water. When melted add the cream and oil if using and stirring well till everything is well incorporated. Keep it aside.

4. Now take the bowls u are using and line it first with the cookie mixture and then a layer of the whipped fresh cream. You can use an icing bag to make a layer of cream or use a spoon. Then line it with grated chocolate. Again put a cookie mixture followed by cream and top it with ganache. You can make as many layers as possible. Top it with a glaced cherry.

5. Keep it in the fridge for a day (See notes). The cookie mixture must absorb the moisture of cream and lose its crunchiness. Take it out of fridge 10 mins before serving.

Notes:

1. It is always better to make it a day in advance.

2. If you are making it on the same day. Keep it in the freezer for 45 mins and then take it out for an hour. Keep it back in the fridge until needed. The temperature difference it will face will make the process faster.

3. While making the layer of cream, if the cream stick and is not spreading evenly then take a cup of hot water and dip a clean spoon into it and then smoothen the cream with it. Dip it in hot water as many times as necessary.

Here are some more chocolate dessert ideas for you to check out.

Eggless Chocolate Molten Lava Cake
Coffee and Chocolate Pudding

Sending this to Lets Celebrate Sweets-Chocolate. This event is the brain child of Nivedita.

Enjoy! Thank you for stopping by! Cheers!