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A slice of moist Ras Malai Nut Bread with nuts and glaze sits on a plate, a forkful missing; more cake pieces temptingly rest on a tray in the background.
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Ras Malai Nut Bread

Ras Malai Nut Bread is an Indian fusion dessert soaked in saffron–cardamom milk with nuts. Soft, flavorful, and easy to make ahead - a show-stopping treat for any celebration.
Prep Time45 minutes
Cook Time35 minutes
Refrigerate Overnight12 hours
Total Time13 hours 20 minutes
Course: Dessert
Cuisine: Indian Fusion
Diet: Vegetarian
Servings: 10 slices
Author: Nisha Kapur

Ingredients

For Saffron Milk (used in batter)

  • 1/4 cup whole milk
  • 2 pinches saffron strands

For Ras Malai Nut Bread

  • 1 1/4 cup all-purpose flour
  • 1/2 cup mawa powder dry milk powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cardamom powder
  • 1/2 cup whole-milk yogurt
  • 1/3 cup oil
  • 1 tbsp ghee melted
  • 6 tbsp sugar
  • add saffron milk prepared above
  • 2 tbsp pistachios chopped
  • 2 tbsp almonds chopped

For Ras Malai Milk (saffron cardamom milk with nuts for soaking)

  • 12 ounces evaporated milk
  • 1/2 cup whole milk
  • 2 pinches saffron strands
  • 2 1/2 tbsp sugar
  • 2 green cardamoms seeds crushed
  • 1 tbsp pistachios chopped
  • 1 tbsp almonds chopped
  • 1/8 tsp cardamom powder at the end

Garnish

  • 1-2 tbsp edible dry rose petals
  • Spoon reserved milk over each slice and garnish with a few rose petals

Instructions

  • Make the Saffron Milk. Warm milk in a small pot, then add a couple of pinches of saffron. Once the milk is hot (not boiling), turn off the heat and let the saffron bloom and cool while you prepare the bread.
  • Make the Ras Malai Nut Bread. In one bowl, combine flour, mawa powder, baking soda, baking powder, cardamom, and salt. In another bowl, whisk together yogurt, oil, melted ghee, sugar, and the cooled saffron milk. Add dry to wet ingredients and mix until just combined - don’t overmix. Fold in chopped pistachios and almonds, then transfer the batter to a greased 8x5” loaf pan. Bake at 350°F for 30–35 minutes, until golden on top.
  • Make the Saffron Cardamom Milk with Nuts. In a pot, combine milk and evaporated milk over medium heat. Once warm, add saffron, sugar, chopped nuts, and cardamom. Simmer for 8–10 minutes, whisking occasionally. Turn off the heat and let it cool.
  • Soak & Refrigerate. Once the nut bread has slightly cooled, poke holes all over and pour half the warm saffron cardamom milk on top. Cover tightly and refrigerate overnight with the remaining milk mixture.
  • The next day, thin the reserved milk with a bit of fresh milk, slice the nut bread, drizzle the milk over each piece, and enjoy!

Nutrition

Calories: 268kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 238mg | Potassium: 213mg | Fiber: 1g | Sugar: 15g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg