Thandai Malai Bread Roll

Thandai Malai Bread Roll is a fusion light dessert made with milk, sugar, saffron, bread and thandai mix.


  • Filling:
  • 1 tsp ghee
  • 20gms milk powder
  • 2 spoon sugar
  • 20 ml cream
  • 50 ml low fat milk
  • 2 tablespoon Thandai mix
  • Thin Rabdi( Saffron milk):
  • 1 litre low fat milk
  • 1 pinch saffron
  • 2 tbsp sugar
  • 4 white bread slice(unsalted)


  • Filling:
  • Add ghee, milk powder, sugar, fresh cream, thandai mix and milk in a medium pan and mix well .Turn on the heat.
  • Cook until the mixture starts to leave the sides of the pan.Turn off the heat.
  • Thin Rabdi ( saffron milk)
  • In a deep pan over medium heat add milk bring it to boil.
  • Add saffron and sugar cook in a low heat and keep stirring and scraping the sides of the pan .Cook the milk for 10-15 mins till it reduces.
  • Cut the sides of the bread and roll it using a rolling pin and keep it thin.
  • Keep a tbsp of filling on the side of the bread slice. Apply the milk on the sides of the bread and roll to make a cylinder.
  • Arrange them on a serving dish.
  • Pour thin rabdi over the top. The entire bread should be soaked in milk mixture. Refrigerate for at least 3-4 hours.
  • Garnish with almond and saffron. Serve chilled.

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