Shahi Malai Bread Roll is a rich and indulgent Indian dessert that beautifully combines tradition with modern simplicity. Inspired by the grandeur of Mughlai cuisine, this dish reflects the essence of royal sweet treats that have been cherished for centuries. While traditional Indian sweets often involve slow-cooked milk-based desserts like rabdi, malai, and kheer, this delicacy offers a quick yet equally luxurious alternative. The concept of soaking bread in flavored milk or rabdi has evolved over time, creating a dessert that is effortless to make while preserving the richness and decadence of classic Indian mithai.
In many Indian households, sweets play a significant role in festive and celebratory occasions. From Holi and Diwali to weddings and special gatherings, desserts are a way to bring people together and create cherished memories. Shahi Malai Bread Roll, with its soft, creamy texture and aromatic flavors, perfectly embodies the spirit of Indian festivities. The combination of malai (cream), nuts, and fragrant spices like cardamom and saffron makes it an irresistible treat for all ages. It carries the same nostalgic comfort as traditional sweets while offering a contemporary twist, making it a popular choice for those looking for an easy yet impressive dessert.
This dessert’s appeal extends beyond festivals, as it is often served as a special homemade indulgence when guests arrive or as a quick fix to satisfy a sweet craving. The contrast of soft, milky bread rolls soaked in thick rabdi, topped with nuts and dried rose petals, makes it visually stunning and incredibly satisfying. Whether enjoyed warm or chilled, it captures the richness of Indian flavors in every bite, making it a timeless favorite among dessert lovers.
Ingredients
For the Bread Rolls:
• 6-8 Slices White Bread
• ¼ cup Chopped Almonds & Pistachios (For Stuffing)
For The Malai Stuffing:
• 1 tbsp Ghee
• ½ cup Whole Milk
• ¼ cup Milk Powder
• 2 tbsp Sugar
• ¼ cup Heavy Whipping Cream
• ½ tsp Cardamom Powder
For Rabdi Milk:
• 3-4 cups Whole Milk
• ¼ cup Sugar
• 2 tbsp Almond Powder
• 2 tbsp Milk Powder
• A pinch of saffron
• ½ tsp Cardamom Powder
• ½ tsp Kewra Water or Rose Water (optional, for extra richness)
For Garnishing:
• 2-3 tbsp Saffron-Infused Milk (5-6 saffron threads, soaked in a warm milk)
• 1-2 tbsp Slivered Almonds & Pistachios
• 1 tsp Dried Rose Petals
Method
For Rabdi Milk
1. In a heavy-bottom pan, pour whole milk and bring it to a boil.
2. Once boiling, lower the flame and add sugar, almond powder, kewra water or rose water, milk powder, saffron, and cardamom powder.
3. As the milk simmers, a layer of malai will form on top. Using a spatula, gently push this malai to the edges of the pan.
4. Keep repeating this process as more malai forms. Continue simmering until the milk reduces to half.
5. Turn off the heat, scrape the collected malai from the edges, and mix it back into the milk for a rich, laccha-textured rabdi.
Malai Stuffing
1. In a pan, heat ghee and add whole milk.
2. Mix in milk powder and sugar, stirring continuously until slightly thickened.
3. Add heavy whipping cream and cardamom powder, and cook until it reaches a soft, spreadable consistency. Let it cool.
For The Bread Rolls
1. Trim the edges of the bread slices and gently roll them flat with a rolling pin.
2. Spread a layer of malai stuffing on each slice and sprinkle chopped almonds & pistachios.
3. Roll the bread tightly into a cylinder shape and press the edges to seal.
Serve & Garnish
1. Arrange the bread rolls on a serving plate and pour the Laccha-style rabdi over them.
2. Drizzle with saffron-infused milk and garnish with slivered nuts and dried rose petals.
3. Serve chilled or at room temperature and enjoy!
Tips
• Use fresh, soft bread – It makes rolling easier and keeps the texture smooth.
• Lachha rabdi tip – Keep scraping and collecting the malai for a rich texture.
• Do not over soak the rolls – Pour the rabdi just before serving to prevent sogginess.
• Chill before serving – Letting the dish rest for 30 minutes enhances the flavors.
• For extra richness – Add a few drops of rose water or kewra essence to the rabdi.
- For the Bread Rolls:
- 6-8 Slices White Bread
- ¼ cup Chopped Almonds & Pistachios (For Stuffing)
- For The Malai Stuffing:
- 1 tbsp Ghee
- ½ cup Whole Milk
- ¼ cup Milk Powder
- 2 tbsp Sugar
- ¼ cup Heavy Whipping Cream
- ½ tsp Cardamom Powder
- For Rabdi Milk:
- 3-4 cups Whole Milk
- ¼ cup Sugar
- 2 tbsp Almond Powder
- 2 tbsp Milk Powder
- A pinch of saffron
- ½ tsp Cardamom Powder
- ½ tsp Kewra Water or Rose Water (optional, for extra richness)
- For Garnishing:
- 2-3 tbsp Saffron-Infused Milk (5-6 saffron threads, soaked in a warm milk)
- 1-2 tbsp Slivered Almonds & Pistachios
- 1 tsp Dried Rose Petals
- For Rabdi Milk
- In a heavy-bottom pan, pour whole milk and bring it to a boil.
- Once boiling, lower the flame and add sugar, almond powder, kewra water or rose water, milk powder, saffron, and cardamom powder.
- As the milk simmers, a layer of malai will form on top. Using a spatula, gently push this malai to the edges of the pan.
- Keep repeating this process as more malai forms. Continue simmering until the milk reduces to half.
- Turn off the heat, scrape the collected malai from the edges, and mix it back into the milk for a rich, laccha-textured rabdi.
- Malai Stuffing
- In a pan, heat ghee and add whole milk.
- Mix in milk powder and sugar, stirring continuously until slightly thickened.
- Add heavy whipping cream and cardamom powder, and cook until it reaches a soft, spreadable consistency. Let it cool.
- For The Bread Rolls
- Trim the edges of the bread slices and gently roll them flat with a rolling pin.
- Spread a layer of malai stuffing on each slice and sprinkle chopped almonds & pistachios.
- Roll the bread tightly into a cylinder shape and press the edges to seal.
- Serve & Garnish
- Arrange the bread rolls on a serving plate and pour the Laccha-style rabdi over them.
- Drizzle with saffron-infused milk and garnish with slivered nuts and dried rose petals.
- Serve chilled or at room temperature and enjoy!
Laccha rabdi tip – Keep scraping and collecting the malai for a rich texture.
Do not oversoak the rolls – Pour the rabdi just before serving to prevent sogginess.
Chill before serving – Letting the dish rest for 30 minutes enhances the flavors.
For extra richness – Add a few drops of rose water or kewra essence to the rabdi.
