 Malaiyo from Varanasi | |
| Alternative names | Malaiyo |
|---|---|
| Place of origin | India |
| Region or state | Uttar Pradesh |
| Main ingredients | cream |
Makhan Malai (Hindi: मक्खन मलाई) or Malai Makkhan also called 'Malaiyo or Nimish is a sweet snack made from milk cream[1] during the winters.[2][3] This dessert is prepared in many parts of Uttar Pradesh especially in cities of Kanpur, Varanasi and Lucknow.
It takes eight hours to prepare for the dessert. Preparation starts a day before with cow milk being boiled in a huge cauldron. Then, fresh cream is added and the milk is boiled again and allowed to cool under the sky. This is perhaps the most important step when the milk is exposed to dew and remains in the open for four to five hours. This is the only reason why it cannot be prepared in the summer. The heat will melt the butter. Next, dew-exposed milk is churned for three hours in the morning. Powdered sugar, yellow color, and cardamom powder are added to give it the final flavor.
References[edit | edit source]
- ↑ "THE LIGHTEST INDIAN DESSERT...MAKHAN MALAI". The Times of India. 15 March 2011. Retrieved 24 January 2013.
{{cite news}}: CS1 maint: deprecated archival service (link) - ↑ Tripathi, Vaishali (2016). Indian desi tadka. Onlinegatha. p. 66. ISBN 978-93-85818-00-4.
- ↑ Malai Makhan: Lucknow Trip Advisor.
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