Mango-Bread Rasmalai

INGREDIENTS

  2 liter milk
• 16 slices of bread
• 1 cup of mango puree
• 2 tbsp sugar (adjust according to your taste)
• 4 tablespoons butterscotch custard powder
• 1 large spoon almond (finely chopped)
• 1 large spoon of cashew (finely chopped)
• 7-8 saffron threads (for garnish)

PREPARATIONS
1. First of all, wash the mangoes and peel them well. Cut the mango into pieces and make thick paste without adding water.

2. Secondly, boil milk in a heavy  pan on a high flame. When it boils lower the flame and keep stirring from time to time.

3. To make custard milk, take a small bowl and mix 4 tablespoons butterscotch custard powder with 1⁄2 cup cold milk and stir until the mixture becomes a smooth mixture without any lump.

4. Add custard milk to this boiled milk and keep stirring.

5. Cook milk on slow flame for 5-6 minutes. Keep stirring in the middle.

6. Then add sugar to it and cook for 3-4 minutes until it gets a little thick. Keep stirring in the middle.

7. Now turn off the fire and let it cool down completely.

8. After this add mango paste to it and mix all ingredients well.

9. To cool down this rich custard-based instant rasmalai, refrigerate for about 1-2 hours.

10. Now place the bread slice on a flat plate and cut into round shape with a cutter or glass or bowl.

11. Similarly make 16 bread shells and roast it with little butter on a tawa till crisp.

12. Now organize these in serving bowls or plates.

13. Add cold instant mango rasmalai to completely cover on bread.

14. Now sprinkle some chopped almonds and cashews on it.

15. Put some slices of saffron over the bread rasmalai and you can add some finely chopped mango slices to garnish.

16. Keep it in the refrigerator for an hour.

17. Finally, serve cold mango rasmalai or instant rasmalai and enjoy!!

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