Kesari Bread Recipe – Authentic Indian Milk Bread Dessert

Last Updated on 4 months by Neha Deshmukh

Kesari Bread Recipe – Authentic Indian Milk Bread Dessert

Hey everyone! If you’re looking for a dessert that’s comforting, subtly sweet, and bursting with Indian flavors, you have to try Kesari Bread. It’s a classic for a reason – it’s unbelievably delicious and surprisingly easy to make. I remember my grandmother making this for special occasions, and the aroma of cardamom and ghee always filled the house with warmth. Now, I’m so excited to share her recipe with you!

Why You’ll Love This Recipe

This Kesari Bread isn’t just a dessert; it’s a hug in a bowl. It’s a beautiful blend of textures – soft, milky bread soaked in fragrant syrup, and topped with crunchy nuts. It’s perfect for a cozy night in, a festive gathering, or just when you need a little something sweet. Plus, it’s a fantastic way to use up slightly stale bread!

Ingredients

Here’s what you’ll need to create this magic:

• 9 bread slices
• 2.5 cups milk (about 600ml)
• 0.75-1 cup sugar (150-200g) – adjust to your sweetness preference!
• 1 pinch kesari color (mixed with milk)
• 0.25 tsp cardamom powder
• Oil for frying
• 1 tbsp ghee
• 10 raisins
• A few cashew nuts
• A few pistachios
• A few toasted almonds

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Kesari Color: This is what gives Kesari Bread its signature golden hue and a subtle, unique flavor. It’s derived from saffron, though it’s a more affordable alternative. You can find it at most Indian grocery stores.
• Ghee: Don’t skimp on the ghee! It adds a richness and aroma that butter just can’t replicate. It’s a staple in Indian cooking for a reason.
• Cardamom: This spice is the heart of many Indian desserts. A little goes a long way, so start with ¼ tsp and adjust to your liking. Freshly ground cardamom is always best, if you can manage it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the bread. Trim the edges off the bread slices and cut them diagonally. This helps them absorb the syrup beautifully. Then, air-dry them under a fan for about 15-20 minutes. This is a little trick I learned to prevent them from becoming overly oily when fried.
2. Heat up your oil for frying – you want it on low heat. Gently deep-fry the bread pieces until they’re golden brown. Don’t overcrowd the pan! Once fried, drain them on paper towels and set aside.
3. In a separate pan, melt the ghee. Fry the cashew nuts and raisins separately until they turn golden brown. Be careful, they burn quickly! Set these aside for garnish.
4. Now, let’s get the milk going. Boil the milk with a pinch of kesari color until it’s slightly thickened. Keep it at room temperature while you prepare the syrup.
5. Time for the sugar syrup! In a saucepan, dissolve the sugar in water with the cardamom powder. Bring it to a boil and cook until it reaches a sticky consistency – it shouldn’t be too thin or too thick. A good test is to take a tiny drop and see if it forms a soft ball.
6. Gently add the fried bread pieces to the warm sugar syrup. Cook for 2-3 minutes, allowing them to soak up all that delicious flavor.
7. Pour the room-temperature milk into the bread mixture. Simmer uncovered, stirring gently, until it reaches a semi-solid consistency. This usually takes about 5-7 minutes.
8. Finally, garnish with the fried nuts, pistachios, and toasted almonds. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t rush the syrup: Getting the sugar syrup consistency right is key. Patience is your friend here!
• Low and slow frying: Frying the bread on low heat ensures it gets golden brown without burning.
• Room temperature milk: Adding room temperature milk prevents the mixture from becoming lumpy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegetable oil instead of ghee. It works beautifully!
• Gluten-Free Adaptation: Use your favorite gluten-free bread. Just be mindful that it might absorb the syrup a little faster.
• Spice Level: My friend loves adding a tiny pinch of nutmeg along with the cardamom for an extra layer of warmth. Feel free to experiment!
• Festival Adaptations: During Diwali, I like to add a sprinkle of edible silver leaf (vark) for a festive touch. For Holi, a few strands of saffron make it extra special.

Serving Suggestions

Kesari Bread is wonderful on its own, but it’s also lovely with a scoop of vanilla ice cream or a dollop of fresh cream. A sprinkle of chopped pistachios always adds a nice touch.

Storage Instructions

Leftover Kesari Bread can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit, so you can gently warm it up with a splash of milk before serving.

FAQs

Let’s answer some common questions:

• What type of bread works best for Kesari Bread? White bread is traditional, but you can use brioche or challah for a richer flavor.
• Can I make Kesari Bread ahead of time? Yes! You can prepare it a day in advance and store it in the fridge.
• How do I achieve the perfect sugar syrup consistency? The one-string consistency is what you’re aiming for. A drop of syrup should form a soft ball when cooled.
• What is Kesari color and where can I find it? It’s a food coloring that gives a saffron-like hue and flavor. You can find it at Indian grocery stores or online.
• Can I use different nuts for garnish? Absolutely! Walnuts, pecans, or even a mix of your favorites would be delicious.

Enjoy making this delightful Indian dessert! I hope it brings as much joy to your table as it does to mine.