What's life without a sweet touch. Desserts are an integral part of our diet, well..whether or not we are on a diet!! Even if we are, we tend to find shortcuts and supplements to convince our calorie meters !!!
I have always wanted to try out Bengali sweets at home, but yet to break bread with one...However, when I chanced upon this simple to make Rasmalai recipe on TV, albeit with a twist, I knew this was my near breakthrough. Though the recipe calls for plain white bread, I tried it with brown bread just to see how different it would turn out (and because that's what I had at home!!). Must say that the results were quite pleasing and I am not that easily pleased :)
Original recipe courtesy : http://www.zeekhanakhazana.com/recipes/bread-rasmalai.html
BROWN BREAD RASMALAI
I have always wanted to try out Bengali sweets at home, but yet to break bread with one...However, when I chanced upon this simple to make Rasmalai recipe on TV, albeit with a twist, I knew this was my near breakthrough. Though the recipe calls for plain white bread, I tried it with brown bread just to see how different it would turn out (and because that's what I had at home!!). Must say that the results were quite pleasing and I am not that easily pleased :)
Original recipe courtesy : http://www.zeekhanakhazana.com/recipes/bread-rasmalai.html
BROWN BREAD RASMALAI
Ingredients :
Brown bread slices - 7 to 8
Almond powder - 1/2 cup
Milk - 3 to 4 tbsps + 1 1/2 cups
Condensed Milk - 2 1/2 tbsps
Saffron strands - a few
Almond flakes - for garnishing
Almond powder - 1/2 cup
Milk - 3 to 4 tbsps + 1 1/2 cups
Condensed Milk - 2 1/2 tbsps
Saffron strands - a few
Almond flakes - for garnishing
Method :
1. Trim the edges of the bread slices and blend to a powder in a mixer.
2. Transfer the mixture to a bowl and add the almond powder and 3 to 4 tbsps milk. Mix gently. Take small portions of this mix in hand and make medium sized rasmalais. Keep aside.
3. Heat a pan and add 1 1/2 cups milk along with the saffron strands. Simmer on low to medium heat. After about 7-8 minutes, stir in the condensed milk and keep stirring till slightly thicker. Remove and let cool.
4. Just before serving, arrange the bread rasmalais on a serving plate or bowl and gently pour the milk syrup on top. Decorate with almond flakes and serve. (Best served chilled).
2. Transfer the mixture to a bowl and add the almond powder and 3 to 4 tbsps milk. Mix gently. Take small portions of this mix in hand and make medium sized rasmalais. Keep aside.
3. Heat a pan and add 1 1/2 cups milk along with the saffron strands. Simmer on low to medium heat. After about 7-8 minutes, stir in the condensed milk and keep stirring till slightly thicker. Remove and let cool.
4. Just before serving, arrange the bread rasmalais on a serving plate or bowl and gently pour the milk syrup on top. Decorate with almond flakes and serve. (Best served chilled).
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