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
- Mix of almond and cashew
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.