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. Another version is available in Delhi as Daulat ki Chaat.
It takes eight hours to prepare 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.
^"THE LIGHTEST INDIAN DESSERT...MAKHAN MALAI". The Times of India. 15 March 2011. Archived from the original on 16 February 2013. Retrieved 24 January 2013.
^Tripathi, Vaishali (2016). Indian desi tadka. Onlinegatha. p. 66. ISBN 978-93-85818-00-4.
MakhanMalai (Hindi: मक्खन मलाई) or Malai Makkhan also called 'Malaiyo or Nimish is a sweet snack made from milk cream during the winters. This dessert...
It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken...
originating in New Delhi, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews. Spices such as red chili powder and garam masala...
cream (makhani is a Punjabi word for butter). Dal means lentils or pulses. Makhan is the Hindi word for butter. Makhani means buttery. Kundan Lal Jaggi and...
tradition of Hindu temples. Milk and its products like chhena, mawa, malai, makhan, ghee, rabdi are used abundantly in many of the Rajasthani sweets &...
Ofratas, crushed jaggery powder or sugar filled in, cooked with desi ghee and Makhan (butter). Bajhar Mani: pearl millet bread made in rural Sindh in winters...
jaggery called musti/mithai sometimes with sugar, and a chunk of desi ghee or Makhan (butter) on top, eaten mostly in winters, also offered to bride and bridegroom...
Global Information
