Malai Bread Toast

Name: Malai Bread Toast
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 slices bread (white or milk bread); 0.5 cup fresh cream (thick malai); 2 tbsp milk; 2 tbsp sugar; 2 pcs green cardamom (seeds crushed); 5 pcs saffron (strands, soaked in 1 tbsp warm milk from the measured milk); 1 tbsp ghee (for toasting); 1 tbsp pistachios (finely chopped)

RATING

4.5/5(118)

TASTE SCORE

8/10

Crisp toasted bread topped with a rich malai mixture that turns lightly golden at the edges. This simple Indian tea-time treat comes together fast and tastes best served warm with chai.

PREP

10m

COOK

12m

SERVES

1 PIECE

251 cal

SERVINGS

INGREDIENTS

For 4 servings

4 slicesbread · white or milk bread½ cupfresh cream · thick malai2 tbspmilk2 tbspsugar2 pcsgreen cardamom · seeds crushed5 pcssaffron · strands, soaked in 1 tbsp warm milk from the measured milk1 tbspghee · for toasting1 tbsppistachios · finely chopped

NUTRITION · PER SERVING

251

CALORIES · 1 PIECE

Protein4g · 6%

Carbs22g · 35%

Fat16g · 57%

Fiber1g

Sugar9g

Saturated fat10g

Cholesterol46mg

Sodium152mg

Potassium100mg

Phosphorus65mg

How we calculate →

METHOD · 6 STEPS

prep · ~5 min
Prepare the saffron and cardamom.
Soak the saffron in 1 tablespoon of the measured milk for a few minutes. Crush the cardamom seeds to a fine powder.
mix · ~3 min
Make the malai topping.
1.Add fresh cream to a bowl.
2.Mix in the remaining milk and sugar until smooth.
3.Stir in the soaked saffron with its milk.
4.Add the crushed cardamom and mix well.
assemble · ~2 min
Spread the topping on the bread.
Lay the bread slices on a plate and spread the malai mixture evenly over one side of each slice.
fry · ~8 min
Toast the bread on a tawa.
1.Heat a tawa or flat pan over low to medium heat.
2.Add a little ghee and place the bread slices topping-side up on the pan.
3.Cover and cook until the base turns crisp and golden, 2 to 3 minutes.
4.Cook uncovered for 1 more minute until the malai looks lightly set and the edges turn golden.
garnish · ~1 min
Garnish with pistachios.
Sprinkle the chopped pistachios over the hot toast right after taking it off the pan.
serve · ~1 min
Serve warm.
Serve the malai bread toast right away while the bread is crisp and the topping is soft.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the heat low to medium so the bread crisps before the malai topping scorches.
2
Use thick fresh cream; if your malai mix looks runny, chill it briefly before spreading.
3
Spread the topping right to the corners in a thin, even layer so it sets uniformly.
4
Cover the pan only for the first part of cooking to help the malai gently set on top.
5
Toast in a heavy tawa if possible; it gives steadier heat and reduces hot spots.
6
Add pistachios as soon as the toast comes off the pan so they stick to the warm topping.
7
Serve immediately, since the crisp base softens quickly once the malai sits on the bread.