(Daulat ki Chaat | Malaiyo): Fluffy Saffron-Flavoured Milk Foam
50 mins
Cooking Time
Intermediate
Difficulty
7
Ingredients
Veg
Diet
Makhan Malai, know by different names in different parts of India such as Daulat ki Chaat in Delhi, Nimish in Lucknow, Makhan Malai in Kanpur, or Malaiyo in Varanasi, is a delicate North Indian winter dessert and one of the top sweets in India. It is celebrated for its luscious, saffron-scented milk foam. The secret lies in patiently reducing full-fat milk until it transforms into an airy, melt-in-the-mouth treat. Subtly spiced with cardamom and showered with chopped pistachios, each spoonful of Makhan Malai is like tasting clouds—light, dreamy, and utterly irresistible. While it takes some elbow grease to whip up, the blissful results are well worth the effort, making it a standout among traditional dessert recipes.
Ingredients
UNITSIngredients
1 LFull-fat milk
200 mLFresh cream
100 gGranulated sugar
1/2 tspGreen cardamom powder
a pinchSaffron strands
1 tspRosewater
for garnishChopped pistachios
Follow
Directions
Description - Step 1
Boil The Milk
Pour the milk into a large, heavy-bottomed pot. Bring it to a boil over medium heat, stirring regularly to prevent the milk from sticking to the bottom of the pot.
Description - Step 2
Add Sugar And Flavourings
Once the milk has come to a boil, lower the heat and stir in the sugar, cardamom powder, and saffron strands. Let the milk simmer gently for 3-5 minutes to allow the sugar to dissolve and the flavours to infuse.
Description - Step 3
Cool And Chill The Milk
Take the milk off the heat and let it cool to room temperature. This allows the saffron to release its colour and aroma into the milk. Once cooled, transfer the milk to a bowl, cover, and chill in the refrigerator for at least 2 hours or overnight. Chilling thickens the milk slightly.
Description - Step 4
Whisk The Mixture
Once chilled, pour the thickened milk into a wide bowl or tray. Add the fresh cream and begin whisking the mixture using a rotary egg beater or electric whisk. Whisk at high speed for 10-15 minutes or until the milk has doubled in volume and transformed into a light, airy foam. The foam should have stiff peaks.
Description - Step 5
Add Rosewater (Optional)
If using, gently fold the rosewater into the foam, taking care not to overwork the delicate bubbles. The rosewater lends a lovely floral fragrance.
Description - Step 6
Chill And Serve
Spoon or pour the saffron milk foam into individual serving bowls. Chill the bowls in the refrigerator for at least an hour to firm up the foam. The colder the Makhan Malai, the better the flavour and texture.
Description - Step 7
Garnish And Enjoy
Just before serving, sprinkle each bowl generously with chopped pistachios. Serve the Makhan Malai chilled, savouring each spoonful of the delicate saffron-scented milk foam. Enjoy this dreamy winter speciality!
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North Indian cuisine
Intermediate
Dessert
