Rabri Bread Rolls Recipe
Rabri/Rabdi Bread Rolls is a unique delicious Indian sweet that can be prepared for any special occasion. This dessert is the simplest and most efficient method to wow your guests with little effort. This recipe is an instant version of traditional rabdi. Many avoid making the Rabdi Bread Rolls at home for fear of not getting it right. However, you can now make this simple Rabdi Bread Rolls recipe at home this Diwali because it only requires a few ingredients. Learn how to make Rabdi Bread Rolls at home using Nestlé MILKMAID.
- Servings - 10
- Preparation - 5 Min
- Cooking - 15 Min
- ½ tin (200gms)Nestlé MILKMAID
- 1 ltrNestlé a+ Nourish Milk
- 100 gmsPaneer, grated & mashed
- 10Fresh bread slices
- 5Cardamom (Elaichi)
- 1 tspGhee
- According to tasteSalt
How to make Rabri Bread Rolls
- Take a heavy bottom pan and add little water to avoid sticking of milk to the bottom of the pan. Boil 1 litre milk with cardamom, MILKMAID and grated paneer till mixture reduces to half. Let it cool.
- Lightly roast all dry fruits in ghee and then chop them roughly once cooled down. Add a pinch of salt.
- Remove corners from the bread slices and flatten the breads with a rolling pin to make them a little thin. Then spread the rabri mix on them and roll the slices just like you roll a swiss roll. In the end drizzle some MILKMAID on top of the bread rolls and garnish with roasted nuts.
To make this fun for kids, you can add some chopped pieces of chocolates in the rabri base, roll the bread with the base, and add some grated chocolate on top.
Tips on how to make Rabri Bread Rolls
- To make this recipe, use fresh bread. If the bread is past its prime, it will crumble and fail to roll properly.
- You can experiment garnishing the Rabdi Bread Rolls with nuts, chocolate, saffron or anything of your choice.
- Why should water be added to the pan?
Water is added to a pan to prevent milk from sticking to the sides and burning.
- Can I add the bread without cutting its side?
Since the sides of the bread are hard, adding them in the recipe might not be a good idea