I will not claim that this creamy sweet dessert is low in calories. However, I will vouch that they are truly pieces of happiness if you like sweet stuff to end your meal. Just one piece will do……….and it is definitely lower in calories than the traditional rasamalai! Instead of condensed milk, you can add sugar (in fact you can control amount of sugar to be used). Go for whole wheat bread for an even healthier option. The best part of this dessert is that you can make the sweet milk at least 2 days in advance; fry the nuts and cut the bread slices a couple of days earlier too.
Preparation time: 15 minutes
Cooking time: 20 minutes
500 ml full cream milk
250 g sweetened condensed milk
600 g thickened cream
Generous pinch of saffron, crushed
1 teaspoon cardamom powder or 1 teaspoon rose essence
6 slices white bread
Q.B.B. Pure Ghee for frying
20 g cashew nuts
20 g almonds
20 g pistachios
- Grease a heavy bottomed pan with Q.B.B. Pure Ghee lightly and pour in the milk and condensed milk.
- Bring to a boil over medium low heat of 15 minutes, stirring the milk frequently to ensure it does not burn.
- Turn off heat. Add the cream, saffron strands and cardamom powder. Stir well and keep aside to cool.
- Store this thick sweet milk in an airtight container in the refrigerator for almost 2 hours before serving.
- In the meanwhile, heat Q.B.B. Pure Ghee and fry the cashew nuts, almonds and pistachios in batches on low heat until they turn light golden. Transfer to a plate lined with paper kitchen towels to blot off excess ghee. Let it cool before chopping them finely. Set aside.
- Trim the crusts of the bread slices and discard. Using a round cookie cutter, cut small circles of the bread slices.
- To serve, pour a ladle of the prepared sweet milk into a dessert dish. Drop 2-3 rounds of the bread and sprinkle the chopped nuts.
- Serve immediately.