How to make Instant Rasmalai | Mango Bread Rasmalai Recipe:

• First, wash the mangoes and peel them nicely. Chop the mangoes into pieces and grind them into a thick paste without using water.
• Secondly, boil the milk in a heavy bottom pan on high flame. Once it comes to a boil then low the flame and stir the milk with a ladle. Don’t burn the milk.
• To make the custard milk, take a small bowl and mix 4 tsp of butterscotch custard powder with ½ cup of cold milk and stir until the mixture turns into a smooth blend without any lumps.
• Add the custard milk to this boiled milk and stir continuously.
• Cook the milk for 5-6 minutes on low flame. Keep stirring occasionally.
• Then add sugar to it and cook it for 3-4 minutes until it becomes a slightly thick consistency. Stir in between.
• Now switch off the flame and allow it to cool down completely.
• After that, add mango paste and mix well all the ingredients.
• To chill this rich custard-based instant rasmalai, refrigerate for about 1-2 hours.
• Now place the bread slice on a flat plate and cut it into a round shape using a cutter or glass or Katori.
• Similarly, make 16 bread roundels and keep them aside.
• Now arrange them in the serving bowl or plate.
• Pour the chilled instant mango rasmalai over the bread to coat them completely.
• Now sprinkle some chopped almonds and cashew nuts.
• Spring some saffron strands over the bread rasmalai and you can also add some finely chopped mango pieces for garnish.
• Refrigerate it for an hour.
• Finally, serve the chilled Mango Rasmalai or instant rasmalai and enjoy!!!