Name: Easy No-Bake Bread Rasgulla: A Quick & Delicious Indian Dessert
Prep time: 5 min
Cook time: 300 min
Total time: 305 min
Ingredients: 4 slices Bread (white); 1 cup Sugar; 1/2 cup Water; 6 drops Rose Essence; 4-6 drops Food Coloring (liquid red food coloring, red); 2 tbsp Coconut (shredded); 1 tbsp Pistachios (chopped, finely)

Easy No-Bake Bread Rasgulla: A Quick & Delicious Indian Dessert

5 hours 5 minutes

1369 reads

4 from 5 votes

Fusion

About Easy No-Bake Bread Rasgulla: A Quick & Delicious Indian Dessert

Satisfy your sweet tooth with this incredibly simple Bread Rasgulla recipe! A delightful fusion of traditional Indian rasgulla and modern convenience, this no-bake dessert is ready in minutes. Using soft white bread as a base, it captures the essence of the classic sweet treat without the lengthy cooking process.

Imagine the soft, spongy texture of bread infused with aromatic rose essence and a touch of vibrant red. It's the perfect treat for unexpected guests, potlucks, or simply indulging in a quick and delicious dessert anytime.

Prepare these ahead and store them in the refrigerator for up to 3-4 days for an effortless and delightful treat whenever a sweet craving hits. Get ready to impress!

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Recipe Time & More

Prep5

Cook5

Total5 5

Calories39 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

For the Bread Rasgulla:

For Garnishing:

▢ 2 tbsp Coconut shredded
▢ 1 tbsp Pistachios chopped, finely

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Instructions

Prepare the Bread Cubes

Use a small round cookie cutter or a similar-sized object (like a bottle cap) to cut 9 small, even squares from each slice of bread. You should end up with approximately 36 bread cubes.

Make the Sugar Syrup

In a small saucepan, combine the sugar and water. Heat over medium heat, stirring constantly until the sugar dissolves completely. Remove from heat.

Flavor the Syrup

Stir in the rose essence and red food coloring. Mix well until evenly distributed. Let it cool slightly.

Assemble the Rasgulla

Pair the bread cubes to create small sandwiches. Gently dip each sandwich into the sugar syrup, ensuring it is fully coated.

Garnish and Chill

Place the soaked bread rasgullas on a plate. Sprinkle generously with shredded coconut and top each with a few finely chopped pistachios.

Refrigerate and Serve

Refrigerate for at least 10 minutes to allow the flavors to meld and the rasgullas to chill. Serve chilled and enjoy!

Recipe Notes

Expert Tips for Perfect Bread Rasgulla:

For best results, use soft, fresh white bread. Stale bread will not absorb the syrup as well.
Adjust the amount of food coloring to your desired intensity of color.
If you don't have pistachios, you can garnish with other nuts like chopped almonds or cashews.
Feel free to experiment with other flavorings like cardamom or saffron in the syrup for a unique twist.