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During the cold months, Varanasi's narrow roads are adorned with the wonderful winter treat known as Malaiyo, also called Nimish or Malaiyyo. This kind of dessert reflects the atmosphere of the winter morning in the Holy City where skilful vendors transform the fresh, thick flowing pure milk into the shape of clouds. The dish, which is topped with pistachios, almonds, and saffron, is unique for its ethereal texture, which is lighter than whipped cream yet more substantial than foam. This tasty dish is normally taken in small clay cups during the winter months and is therefore perfect for those cold winter evenings. Learning Malaiyo could be the ideal challenge for you, whether you're remembering a trip to Banaras or you're just trying to impress friends and family.
Key Ingredients
A few key elements are required to make real Banarasi street-style malaiyo:
- Milk: For a creamier texture and a deeper flavour, use full-fat milk.
- Sugar: You can change the sweetness to suit your tastes.
- Saffron: A tiny teaspoon of saffron gives colour and a rich scent.
- Cardamom: The fragrant warmth comes from ground cardamom seeds.
- Chopped nuts: Almonds and pistachios for decoration.
The secret to achieving that street vendor flavour is to buy high-quality components. Although fresh milk produces the greatest results, you can save time by using store-bought cream instead. Choosing high-quality strands of saffron will give the malaiyo its distinctive golden colour and rich flavour.
Preparation Of The Milk
Start by making the milk, which is the foundation of malaiyo. In a heavy-bottomed pan, bring 1 litre of full-fat milk to a boil over low to medium heat. To keep it from sticking to the bottom, stir from time to time. Keep the milk simmering until it has reduced to around one-third of its initial volume. The milk thickens as a result of this process, enhancing its flavour and creaminess. After the milk has decreased, allow it to cool somewhat before adding the cardamom, sugar, and saffron strands that have been steeped in a tablespoon of warm milk. To fully mix all the ingredients, give it a good stir. Then, allow it to cool completely and store it in the refrigerator for the night. The creamy consistency that is vital to malaiyo is established by chilling yours.
Whipping Of The Mixture
To achieve a fluffy texture, whip the cold milk using a hand whisk, electric mixer, or even an Indian "chakla" (hand blender). Here's an expert tip to keep it foamy: beat it in a cold bowl. Slowly whisk at first, then gradually pick up the speed. Make sure you keep doing this until whipped cream-like soft peaks appear. In order to achieve that feeling of lightness and airiness, air must be added to the mixture. You can change the consistency of the mixture by adding a little fresh milk if it's too thick. Taste and adjust the sweetness if needed when you reach the desired fluff.
Serving
It's time to serve your malaiyo once it has been expertly whipped! Small, earthen bowls or cups are used in the traditional manner. This maintains the coolness and, at the same time, makes it look so much better. Gently transfer the malaiyo into the serving dishes of your choice, and top each portion with a few strands of saffron and some finely chopped nuts. For the most wonderful experience, serve right away so that your guests can savour the lovely foaminess of malaiyo. Although Malaiyo is best eaten fresh, it can be kept in the fridge for up to four hours, though this may cause the texture to somewhat deteriorate. Just before serving, scatter more chopped nuts and saffron threads on top. For a traditional Banarasi breakfast, serve it with hot masala chai.
Image Credit: Wikimedia Commons
This dessert makes you feel you’ve created something since you are replicating a well-known delicacy, although equally, it also informs you of the rich variety of Indian foods sold on the street. Don't be afraid to try different toppings or flavours, and enjoy the chance to share your creations with others.
