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Shahi Malai Bread Roll
Binjal Pandya

Shahi Malai Bread Roll

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3 -4
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

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
 

  1. For Rabdi Milk
  2. In a heavy-bottom pan, pour whole milk and bring it to a boil.
  3. Once boiling, lower the flame and add sugar, almond powder, kewra water or rose water, milk powder, saffron, and cardamom powder.
  4. 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.
  5. Keep repeating this process as more malai forms. Continue simmering until the milk reduces to half.
  6. Turn off the heat, scrape the collected malai from the edges, and mix it back into the milk for a rich, laccha-textured rabdi.
  7. Malai Stuffing
  8. In a pan, heat ghee and add whole milk.
  9. Mix in milk powder and sugar, stirring continuously until slightly thickened.
  10. Add heavy whipping cream and cardamom powder, and cook until it reaches a soft, spreadable consistency. Let it cool.
  11. For The Bread Rolls
  12. Trim the edges of the bread slices and gently roll them flat with a rolling pin.
  13. Spread a layer of malai stuffing on each slice and sprinkle chopped almonds & pistachios.
  14. Roll the bread tightly into a cylinder shape and press the edges to seal.
  15. Serve & Garnish
  16. Arrange the bread rolls on a serving plate and pour the Laccha-style rabdi over them.
  17. Drizzle with saffron-infused milk and garnish with slivered nuts and dried rose petals.
  18. Serve chilled or at room temperature and enjoy!

Notes

  • Use fresh, soft bread, It makes rolling easier and keeps the texture smooth.
  • 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.