Few days back I made Rasmalai. I goofed up with the “Ras” part and made it in excess. So, all the “malai” got over and I was remaining with the flavoured milk. Came up with this recipe which was a hit. All you need to make is bread-pockets with a khoya mixture stuffed in it and shallow fry. When you serve top this bread pocket with the flavoured milk and serve 🙂
Rasmalai Milk/Flavoured milk – 1cup
Sweet Bread – 4 Slices
Khoya/ evaporated milk – 100gms
Powdered sugar – 2tbsp
Assorted dry fruits – 1/4 cup finely chopped
Ghee/Clarified butter – 2tbsp(for shallow frying)
- In a pan, saute khoya for few minutes till it slightly melts
- Set aside to cool
- Add powdered sugar and chopped dry fruits and mix well.
- Now the stuffing is ready
- Trim the edges of all the bread slices
- Dab it with water both sides and flatten it with the help of a roller.
- Apply water to your palms and take a bread slice. Now place a small ball of the stuffing in the centre and shape the bread like a modak or any desired shape.
- Refrigerate it for 10 minutes
- In a non stick pan add ghee/clarified butter and allow it to heat
- Place these bread pockets and shallow fry it till they turn brown.
- Transfer it onto a tissue paper
- When you are ready to serve the dessert, place one bread pocket in a serving bowl and top it with the rasmalai leftover milk.
- Garnish it with kesar strands and serve.
- You can also deep fry the bread pockets if you wish to.
- Do not soak the bread pockets for long in the flavoured milk.It turns soggy.
- You can also serve the bread pockets with rabdi. This tastes good too.
- You can replace ghee with butter when you shallow fry 🙂