Bread malai toast is a sweet and rich sandwich made with bread and malai a flavor party that leaves you wanting more, a culinary adventure in every single mouthful. It is also known as malai cheeni toast or kheer toast, is a delightfully sweet and simple Indian dessert that’s perfect for satisfying a sugar craving. The beauty of malai toast lies in its simplicity. It’s a recipe that celebrates the transformation of everyday ingredients into something truly extraordinary. The step by step procedure with a detailed video recipe.
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Malai toast hails from India, where it’s a beloved street food and a cherished comfort food in many households. Its name itself is a delightful clue to its essence “malai” refers to the thick, clotted cream that forms on top of boiled milk or creamy milk with milk powder and cream, while “toast” speaks to the humble yet essential bread base. Malai toasted bread drizzled with rich, creamy malai. It is a delicious and versatile dessert that can be customised to your liking. Malai toast is a great way to use up leftover bread.
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While delicious, bread malai toast is a fairly high-calorie and sugar-laden dessert. If you’re watching your diet, you can opt for smaller portions or use healthier alternatives like whole-wheat bread and natural sweeteners. Bread malai toast is a popular street food and breakfast dish in India, particularly in Kolkata where it originated. It’s often enjoyed during festivals and celebrations, and many families have their own unique way of preparing it.
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Tips for a perfect bread malai toast recipe:
- Make sure to mix well milk powder and all other ingredients without lumps before you switch on the fire.
- You can use full-fat milk to make your own malai. Simply simmer the milk over low heat for an hour, until a thick layer of cream forms on top.
- You can adjust the sugar amount to your taste.
- If the malai mixture seems too thick, add a spoonful of milk to thin it out.
- Just melt the sugar little bit sticky is enough.
- Do not crowd the kadai while frying bread slices. Fry until golden and crisp.
- Do not soak the bread slices in sugar syrup just dip and remove it. Little bit crispness enhances the taste of malai toast.
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Bread malai toast recipe video:
Bread malai toast recipe card:
- Milk powder – 1 cup
- Sugar powder – 2 tablespoons
- Desiccated coconut – 2 tablespoons
- Cream – 1/4 cup
- Milk – 1 cup
- Sugar – 1 cup
- Water – 1/2 cup
- Crushed cardamom – 2
- Bread slices – 7
- Ghee – 1/4 cup
- Oil – 1/2 cup
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Add a cup of milk powder, 2 tablespoons of sugar powder, 2 tablespoons of desiccated coconut.
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Add 1/4 cup of cream and 1 cup of milk (boiled and set at room temperature).
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Mix well without lumps. Now switch on the fire.
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Stir continuously until the malai thickens.
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When it turns to medium thick consistency and forms khova.
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Then switch off the fire. Let it cool completely.
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Add 1 cup of sugar, 1/2 cup of water and 2 crushed cardamom.
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Stir and just melt the sugar and it will be a little stick consistency set aside.
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Take 7 bread slices cut the edges.
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And each slices cut into 4 pieces and set aside.
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Heat a pan over a medium flame add 1/4 cup of ghee and 1/2 cup of oil.
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When the oil gets heated add bread slices.
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Fry on both sides until it turns into light golden and crisp.
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Fry the remaining bread slices on batches.
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Dip fried bread slices in sugar syrup for a minute.
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Remove and take into a strainer excess sugar syrup will be filtered.
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Take one bread slice spread a tablespoon of khova/malai and cover with another bread slice.
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The bread malai toast sandwich is ready.
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Similarly, make all the malai sandwiches and enjoy the day.
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Serve immediately or refrigerate store and can serve up to a week.
- Make sure to mix well milk powder and all other ingredients without lumps before you switch on the fire.
- You can use full-fat milk to make your own malai. Simply simmer the milk over low heat for an hour, until a thick layer of cream forms on top.
- You can adjust the sugar amount to your taste.
- If the malai mixture seems too thick, add a spoonful of milk to thin it out.
- Just melt the sugar little bit sticky is enough.
- Do not crowd the kadai while frying bread slices. Fry until golden and crisp.
- Do not soak the bread slices in sugar syrup just dip and remove it. Little bit crispness enhances the taste of malai toast.
Step by step procedure for bread malai toast recipe:
Instant malai:
Add a cup of milk powder, 2 tablespoons of sugar powder, 2 tablespoons of desiccated coconut.
Add 1/4 cup of cream and 1 cup of milk (boiled and set at room temperature).
Mix well without lumps. Now switch on the fire.
Stir continuously until the malai thickens.
When it turns to medium thick consistency and forms khova.
Then switch off the fire. Let it cool completely.
Sugar Syrup:
Add 1 cup of sugar, 1/2 cup of water and 2 crushed cardamom.
Stir and just melt the sugar and it will be a little stick consistency set aside.
Deep frying bread:
Take 7 bread slices cut the edges.
And each slices cut into 4 pieces and set aside.
Heat a pan over a medium flame add 1/4 cup of ghee and 1/2 cup of oil.
When the oil gets heated add bread slices.
Fry on both sides until it turns into light golden and crisp.
Fry the remaining bread slices on batches.
Bread malai spread:
Dip fried bread slices in sugar syrup for a minute.
Remove and take into a strainer excess sugar syrup will be filtered.
Take one bread slice spread a tablespoon of khova/malai and cover with another bread slice.
Bread malai toast sandwich is ready.
Similarly make all the malai sandwiches and enjoy the day.
Serve immediately or refrigerate store and can serve up to a week.
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