DAULAT KI CHAAT
LUCKNOW FAMOUS MAKHAN MALAI / MALAIYYO / DAULAT KI CHAAT
BY SHWETA GALINDE
Makhan malai is one of Lucknow’s most famous dessert. Its airy, sweet, fluffy and cloud like consistency makes it disappear in your mouth in no time.
Makhan Malai or Malai Makkhan also called ‘Malaiyo or Nimish is a sweet snack made from milk cream during the winters. This dessert is prepared in many parts of Uttar Pradesh especially in cities of Kanpur, Varanasi and Lucknow.
The winter specialty is more than just a dish, rather it takes the epicure on a journey through the elaborate process that goes into the making of the dish..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.
INGREDIENTS
Full fat milk chilled – 100 ml
Dairy fresh cream collected at home – 200 ml
Lemon juice – few drops Silver leaf (chandi ka vark (optional)
Castor sugar – 80 grm or as per taste
baking soda – a pinch
Chopped pistachios / almonds for garnish (boiled & de skinned
Rose water / kewra water – 1 tsp
Cardamom powder- a pinch
Yellow food colour – a pinch
Saffron (Kesar) few strands
METHOD:
Take a bowl with cream, add baking soda + lemon juice and mix well.
Refrigerate for minimum 4 hrs .
Once cool, add castor sugar + kewra water+ cardamom powder + kesar + food colour and mix well .
Now whisk it in a bowl using electric beater for 3 to 4 mins , gradually keep adding 1 or 2 tbsp milk while whisking .
Chill in the fridge for a couple of hours. Serve it in mini bowls or ramekins .
Sprinkle some castor sugar and chopped pistachios on top.
Garnish with silver leaf (chandi ka vark) on top & serve immediately .
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