https://indianpedia.org/index.php?action=history&feed=atom&title=Makhan_malaiMakhan malai - Revision history2026-07-31T13:36:04ZRevision history for this page on the wikiMediaWiki 1.45.4https://indianpedia.org/index.php?title=Makhan_malai&diff=93228&oldid=prevCleanupBot at 21:35, 1 June 20212021-06-01T21:35:23Z<p></p>
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{{Infobox prepared food<br />
| name = Makhan malai<br />
| image = File:Malaiyo.jpg<br />
| caption = Malaiyo from Varanasi<br />
| alternate_name = Malaiyo<br />
| country = [[India]]<br />
| region = [[Uttar Pradesh]]<br />
| creator = <br />
| course = <br />
| type = <br />
| served = <br />
| main_ingredient = [[cream]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
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'''Makhan Malai''' ({{Lang-hi|<b>मक्खन मलाई</b>}}) or '''''Malai Makkhan''''' also called ''''''Malaiyo''''' or ''Nimish'' is a sweet [[snack]] made from milk cream<ref>{{cite news |title=THE LIGHTEST INDIAN DESSERT...MAKHAN MALAI |url=http://adayinlife.timesofindia.com/photoDisplay.php?photoId=153472sold |work=The Times of India |date=15 Mar 2011 |accessdate=2013-01-24 |archive-url=https://archive.is/20130216225231/http://adayinlife.timesofindia.com/photoDisplay.php?photoId=153472sold |archive-date=16 February 2013 |url-status=dead }}</ref> during the winters.<ref>{{Cite book|last=Tripathi|first=Vaishali|url=https://books.google.com/books?id=6c3ODAAAQBAJ|title=Indian desi tadka|date=2016|publisher=Onlinegatha|isbn=978-93-85818-00-4|location=|pages=66|language=en}}</ref><ref>[http://www.tripadvisor.in/LocationPhotos-g297684-d325084-Chowk-Lucknow_Uttar_Pradesh.html Malai Makhan: Lucknow] Trip Advisor.</ref> This dessert is prepared in many parts of [[Uttar Pradesh]] especially in cities of [[Kanpur]], [[Varanasi]] and [[Lucknow]].<br />
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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.<br />
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== References ==<br />
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<references /><br />
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[[Category:Indian snack foods]]<br />
[[Category:Uttar Pradeshi cuisine]]<br />
[[Category:Indian desserts]]<br />
[[Category:Culture of Lucknow]]<br />
[[Category:Culture of Varanasi]]<br />
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