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  1. Bread malai pista roll
    Ingredients:
    White Bread sliced 6-10
    For the malai stuffing:
    Milk powder 1 cup
    Milk 1 cup
    1tsp butter
    1tsp pistachio butter optional
    Small cardamom and cinnamon for aroma.
    For the roshmalai/rabri mixture:
    1 cup sugar
    3 cup milk/2 cup evaporated milk
    2tbsp milk powder
    Lots of chopped pistachios and almonds
    1 cardamom
    Cooking method:
    In a pan, add butter, milk powder, milk/evaporated milk, and mix well. Cook on medium low heat for a few minutes before adding in the pistachio cream.
    Then mix again until combined and cook until thicker consistency.
    Take it off the heat and set it aside.
    Now roll out the soft white bread, cut the sides.
    And then place a tosp of the filling inside then roll it out, place it in a serving plate. Repeat and do the same for all the breads.
    In a pot add sugar, water and cook until amber color. Add milk, milk powder and cook it low and slow until cooked down to half consistency not too thick because we want the bread to soak up the malai sauce.
    Now add lots of chopped almonds and pistachios and cook for a few more minutes before pouring it over the malai bread rolls. Garnish with some more pistachios and almonds, raisins and saffron! And enjoy chilled ♥️

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