Pineapple Rasmalai is a traditional Indian recipe for a classic dessert of bread soaked in milk with a pineapple filling that's served with a blend of milk, cream and pineapple and which is a common dish for Diwali. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pineapple Rasmalai.
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Ingredients:
1 loaf of white bread, cut into thick slices
120ml milk
For the Filling:
2 tbsp pineapple finely chopped
3 tbsp soft paneer, grated
1 tbsp powdered sugar
For the Rabdi:
120ml milk
120ml condensed milk
120ml double cream
5 tbsp pineapple crush
1 tbsp chopped pistachio nuts, to garnish
Method:
Use a round pastry cutter to cut rounds from the white bread slices.
Dip each circle of bread in the cold milk then set aside on a plate.
Combine all the filling ingredients together and spread a little over half the bread rounds.
Sandwich one topped and one untopped round of bread together (with the filling in the centre) and arrange on a serving dish.
Whisk together the milk, condensed milk, cream and pineapple crush. Pour this over the bread rounds then cover and transfer to the refrigerator to chill for at least 2 hours.
Garnish with the chopped pistachio nuts and serve.
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