Bread Roll Malai

Bread Roll Malai is a quick and easy Indian dessert with sandwich bread and whole milk, that looks fancy enough to wow your guests with very minimal effort. This sweet indulgence is creamy, rich and melts in your mouth. Takes roughly 30 minutes from start to finish.

Bread Roll Malai is a quick version of the famous Indian dessert – Rasmalai. The flavored milk base is the same. Instead of making fresh cheese for Rasmalai, you will use sandwich bread.

Satisfy your sweet craving almost instantly with this Bread Roll Malai.

What is Bread Roll Malai

Creamy thick khoya/mawa (solid milk) is spread on sandwich bread. It is then rolled to seal tight. 

A creamy flavored milk which we call malai milk is prepared by simmer milk and it’s flavored with cardamom and nuts. 

The warm malai milk is then poured on the filled rolled bread. Allow the bread to soak the milk for about 5 minutes and it’s ready to serve.  

What is Khoya and what to use as Substitute 

Khoya/Mawa is use a lot in Indian sweets. It is prepared by simmering whole milk for long time until it thickens and turns creamy and then turns into a smooth dough. 

It is easily available in any Indian store, in the frozen aisle. A good substitute would be to use powdered milk. Cooking powdered milk with whole milk and little bit of ghee can form into a smooth dough of khoya/mawa. 

Using saffron in Bread Roll Malai

Most people prefer to use saffron for such Indian sweets. I didn’t have any, so I didn’t use. If you want to use saffron, add some to the milk while simmering it.

Ingredients for Bread Roll Malai

• Sandwich white bread – You can definitely use brown bread too!
• Whole Milk
• Heavy Cream – To thicken the malai faster, I use heavy cream with whole milk.
• Solid Milk (Khoya) – It is easily available in Indian stores in the frozen aisle.
• Green cardamoms for flavor
• Sugar
• Mix of almond and cashew
• Raisins

Preparing the Malai

Typically, malai is prepared by simmering whole milk with sugar until it reduces to half.

I make it slightly different to fasten the process. I mix whole milk, heavy cream and little bit of solid milk (khoya).

The KEY THING to remember here is that you don’t want to thicken the malai too much. It should be creamy and flavorful but it should be runny so the bread can soak the milk.

Can I use brown bread?

YES! Absolutely. It will just a little different but still tasty.

For a quick Indian dessert this Bread Roll Malai is on the top of my list. Not that it can substitute Rasmalai but it definitely is a good hack when you want to make it fuss free.

Bread Roll Malai

Yield: serves 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Quick and easy Indian dessert with sandwich bread and whole milk, that looks fancy enough to wow your guests with very minimal effort. This sweet indulgence is creamy, rich and melts in your mouth. Takes roughly 30 minutes from start to finish.

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Ingredients

• 150 ml heavy cream
• 370 ml whole milk
• 6.25 oz (177 g) khoya/mawa (solid milk)
• 4 slices of sandwich bread (not stale bread)
• 1/3 cup mix of almond and cashew
• 2 tablespoons raisins (Soaking in water for some time will help to plump it up)
• 6 green cardamoms
• 3 tablespoons sugar

Instructions

1. Grate the khoya to a non-stick skillet, sprinkle 1 and ½ tablespoons sugar, 2 tablespoons milk and give it mix. Stir it around for 10 minutes in medium heat. It will soften down and then comes together like a dough without sticking to the pan.
2. Take it off once done and keep it aside to be used later.
3. To the same skillet, pour the milk and the heavy cream along with rest of the sugar, crushed cardamoms and give a mix. Let it simmer in medium heat for 10 minutes.
4. Then add 1/3rd of the khoya mixture to the skillet and stir around to incorporate the khoya to the milk. It will make it creamier. Simmer for 5 minutes.
5. Add some of the chopped nuts and soaked raisins, give a mix and keep it aside to cool down a little bit. The malai milk is ready.
6. In the meantime, slice the sides off the breads. And roll it gently to thin it out.
7. If the khoya mixture looks dry, add couple tablespoons of the flavored milk to soften the texture. Spread 1 and ½ tablespoons of the khoya mixture on one end of the bread, and dab water at the other end of the bread. Roll it firmly and press a little to seal it tight. Then slice in half using a bread knife (watch the video)
8. Layer the bread roll seam side down on a serving platter.
9. The malai milk should be little hot when you pour it on the bread roll. So, if it feels cold, just warm it up and then pour it on the bread roll. Scatter rest of the chopped nuts and soaked raisins on top and enjoy it.