Makhan malai facts for kids
Malaiyo from Varanasi
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| Alternative names | Malaiyo |
|---|---|
| Place of origin | India |
| Region or state | Uttar Pradesh |
| Main ingredients | cream |
Makhan Malai (Hindi: मक्खन मलाई), also called Malai Makkhan, 'Malaiyo, or Nimish, is a delicious sweet snack. It is made from milk cream and is a special treat enjoyed mostly during the cold winter months. This unique dessert is very popular in many parts of Uttar Pradesh in India. You can find it especially in cities like Kanpur, Varanasi, and Lucknow. A similar version of this sweet is also available in Delhi, where it is known as Daulat ki Chaat.
Contents
How Makhan Malai is Made
Making Makhan Malai is a long and careful process. It takes about eight hours to prepare this creamy dessert! The preparation usually begins the day before it is served.
Boiling the Milk and Cream
The first step involves boiling fresh cow milk in a very large pot, often called a cauldron. After the milk boils, fresh cream is added to it. The mixture is then boiled again. Once it has boiled for the second time, the milk and cream mixture is taken off the heat and allowed to cool down.
The Night Sky's Special Touch
This next part is one of the most important steps in making Makhan Malai. The cooled milk mixture is left outside under the open sky for about four to five hours. During this time, it is exposed to the cool night air and dew. This exposure to the dew is a key reason why Makhan Malai can only be made in winter. If it were made in summer, the heat would melt the butter, and the dessert would not turn out correctly.
Churning and Flavoring
After spending time under the night sky, the dew-exposed milk is brought inside. In the morning, it is churned for about three hours. This churning process makes the mixture light and fluffy. Finally, powdered sugar, a little yellow food coloring, and cardamom powder are added. These ingredients give Makhan Malai its final sweet taste and pleasant aroma.
