PREPARATION

1. Take a heavy skillet, add 1 litre milk and stir well.
2. Bring it to a boil.
3. Then, add 30 grams sugar, 25 grams almonds, 25 grams cashews and mix it well.
4. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.
5. It will take about 1 hour for the milk to thicken on a low heat.
6. Remove it from heat and keep aside.
7. Heat 1 tablespoon butter in a another heavy skillet, add 500 milliliters milk, 100 grams milk powder and mix it well.
8. Bring it to a boil.
9. Stir continuously until the mixture thickens.
10. Remove it from heat and keep aside.
11. In a bowl, add 50 milliliters warm milk, 10 - 12 saffron threads and mix it well.
12. Soak for 10 minutes.
13. Take a bread slice and cut it sides.
14. Flatten it with the help of a rolling pin.
15. Place the prepared khoa on it.
16. Roll it tightly.
17. Pour the prepared malai milk and saffron milk over it.
18. Garnish with pistachios.
19. Serve.

Bread Rasmalai

Servings -1 - 2

INGREDIENTS
Milk - 2 litres
Sugar - 100 grams
Cashews - 20 grams
Almonds - 20 grams
Pistachio - 20 grams
Saffron - 1/4 teaspoon
Bread