Diwali spl Malai Sandwich

By Ranveer Brar · 180 min

Ingredients

Instructions

1. Make the sugar syrup: simmer water, sugar and green cardamom on medium heat for 10-12 minutes, then set aside.
2. Make the rasmalai mixture: bring milk to a quick boil with a pinch of cardamom powder, then stir in powdered sugar and saffron water.
3. Add the bread slices to the milk and cook for 2-3 minutes until the bread has absorbed the milk. Move the bread to a tray and set it aside.
4. Stir the milk powder into the milk, then add the bread slices again and mix well.
5. Transfer the mixture to a bowl and blend it into a smooth paste with a hand blender. Set aside.
6. Make the cham cham dough: mash the paneer in a bowl until smooth, then add refined flour and baking soda and mix well.
7. Add the remaining refined flour and the semolina powder, then knead into a smooth dough.
8. Shape the dough into small lemon-sized balls.
9. Cook the balls in the sugar syrup for 10-12 minutes until cooked through, then transfer to a tray, pour the syrup over them and chill in the fridge for a while.
10. To assemble, layer the cham cham with the rasmalai mixture and place the soaked bread on top.
11. Garnish with tutti frutti, almond slivers, silver vark, sliced pistachios, candied cherry halves and fresh rose petals, then serve.

Summarized from Ranveer Brar's video. Watch it for the details.

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