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Loading...A classic Indian dessert from the northern plains, made by slowly simmering full-cream milk until it thickens into silky ribbons of layered malai. Sweetened lightly, scented with cardamom and saffron, and finished with crunchy pistachios, it is a celebratory sweet often served with warm fried breads or enjoyed on its own.
Prep Time10 mins
Cook Time75 mins
Total Time85 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 265 kcalCalories
- 13 gFat
- 7 gSaturated Fat
- 26 gCarbs
- 1 gFiber
- 25 gSugar
- 10 gProtein
- 115 mgSodium
- 380 mgPotassium
- 310 mgCalcium
- 0.4 mgIron
- 2 mgVitamin C
- 145 mcgVitamin A
Ingredients
For the milk reduction
- 1 liter (about 4 cups) full-fat whole milk
- 3 tablespoons sugar, or to taste
- 1/4 teaspoon green cardamom powder
- A pinch of saffron strands soaked in 1 tablespoon warm milk
For the garnish
- 2 tablespoons raw pistachios, finely sliced
- 1 tablespoon blanched almonds, finely sliced
- 1/4 teaspoon dried rose petals, optional
- 1/4 teaspoon kewra or rose water, optional
Directions
- Pour the milk into a wide, heavy-bottomed non-stick pan and set over medium heat. Bring it to a gentle boil, then immediately lower the heat to a steady simmer.
- Allow the milk to reduce undisturbed for 8-10 minutes until a thick creamy layer (malai) forms on the surface. Gently push this layer toward the edge of the pan with a flat spatula and let fresh cream keep forming.
- Once the milk has reduced to roughly two-thirds, stir gently every few minutes with a wooden spatula, scraping the bottom and sides so the milk does not scorch or stick.
- Continue simmering on low for 45-60 minutes more, until the milk thickens to about one-quarter of its original volume and coats the back of the spoon heavily. The mixture should look glossy and pale ivory.
- Add the sugar, cardamom powder, and saffron-infused milk. Stir carefully for 4-5 minutes until the sugar dissolves and the milk thickens again to a soft, spoonable consistency.
- Take the pan off the heat and stir in the kewra or rose water if using. Cool the mixture to room temperature, then chill for at least 2 hours so the layers set and the flavor deepens.
- Spoon the chilled thickened milk into small clay pots or glass bowls, top generously with sliced pistachios and almonds, and scatter dried rose petals over each serving before presenting.
Cook’s Notes
- Use a wide, heavy-bottomed pan so the milk reduces faster and you get maximum surface area for forming the signature malai ribbons.
- Never stop scraping the bottom while simmering; milk solids brown quickly and can ruin the pale ivory color of the sweet.
- The dish is traditionally served chilled in unglazed earthen pots called kulhads, which absorb extra moisture and add a subtle earthy aroma.
- For a richer version, add 2 tablespoons of khoya (reduced milk solids) at the end along with the sugar.
- Leftover thickened milk sweet keeps well refrigerated in an airtight container for up to 3 days; garnish only just before serving so the nuts stay crunchy.
