Holi Special Colourful Malai Bread Rolls | Easy No-Fry Dessert Recipe

Rang Barse Thandai Cheesecake Rolls 🌈

🌈 Recipe :

Step 1: Make the Milk Base (in kadhai)

* Heat 1 L full-fat milk in a kadhai and bring it to a boil.Simmer on medium flame for 10–15 min, stirring in between, till the milk reduces slightly and becomes a little thick.
* Add 3–4 tbsp sugar (adjust to taste), 3–4 tbsp milk powder, ½ tsp cardamom powder, a few saffron strands, and 2 tbsp condensed milk (optional).
* Mix well and simmer for another 2–3 min till the milk turns lightly creamy (keep it pourable so the bread can soak).Switch off the flame and let the milk cool completely.

Step 2: Divide & Colour the Milk
Once cooled, divide the milk equally into 4 bowls.
* Pink: add ruhabza / rose syrup (to taste)
* Green: add pista paste (1–2 tsp)
* Blue: add blue pea tea (as needed for colour)
* Yellow: add saffron milk (2–3 tbsp)
Mix each bowl well and keep aside.

Step 3: Make the Stuffing
* In a bowl, whisk 100 g cream cheese till smooth.
* Add 2 tbsp thandai powder and 200 g khoya.
* Mix well till you get a soft, smooth stuffing.
* Transfer them into piping bag.

Step 4: Prepare the Bread Rolls
* Take fresh white sandwich bread slices and trim the edges.
* Lightly flatten each slice using a rolling pin.
* Place a portion of stuffing evenly on the bread and roll it tightly like a Swiss roll.

Step 5: Soak & Chill
* Dip each roll into the different flavoured milk bowls and let them soak for 5–7 min.
* Once soaked, transfer to a plate and refrigerate for 20–30 min.

Served chilled!
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