Malaiyo (also spelled Malaiyyo or Maliyoo) is a delicate, frothy, winter-special dessert, found primarily in the streets of Varanasi (Banaras), Uttar Pradesh, during the winter months. It is also known as Makhan Malai in Lucknow and Kanpur, or Daulat ki Chaat in Delhi.
Malaiyo An authentic dessert found only in Varanasi,during winters mostly. Made from milk,saffron,cardamom & pistachios. The best part is the frothy foam on the top garnished with saffron & chopped pistachios,which immediately melts in your mouth. After you finish the froth,you get a refill of pistachio-milk.
Malai (Hindi: मलाई) is a type of clotted cream, originating from the Indian subcontinent. It is used in the cuisine of the Indian subcontinent, especially in sweets from the Indian subcontinent. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then cooling it.
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.
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What is called malai in English?
This Indian cream is made when you heat and cool non-homogenized whole milk and then skim off the fatty layer – resulting in a thick and yellowy clotted cream. In fact, in English, you might call malai simply “cream.”
Malai is rich in fats, proteins, and lactic acid, making it a great natural moisturizer. Benefits include: The fats in malai lock in moisture, keeping the skin soft and supple. The lactic acid gently exfoliates, helping remove dead skin cells and brightening the complexion.
I generally use Creme Fraiche or Greek yogurt ( depending upon the recipe) . They are widely available here in Europe , and have worked well for me as substitutes for malai.
If you want to make Malai, you need a quite good amount of fat content in milk. To serve this purpose, I find "whole milk" is the best solution. Whole milk has the highest amount of fat content among others. You can even try 3.25% milk too.
Full-cream milk, malai, and rich sweets like rabri are creamy delights but high in cholesterol. Daily consumption can quietly add to fat levels in the body.
It tasted like egg nog, thick and creamy, but had the texture of airy foam – it was that light. Within the milk there was lots of cardamom, giving it a lovely flavor and on top were a few slivers of pistachio nuts. I really thought I was eating soap suds, but it was creamy, buttery, and full of cardamom.
The most famous sweet in India is arguably Gulab Jamun, deep-fried milk-solid balls soaked in a rose/cardamom-infused sugar syrup, beloved nationwide for festivals and celebrations. Other top contenders for fame include Jalebi (fried, syrupy coils), Kaju Katli (cashew fudge), Rasgulla (syrup-soaked cheese balls), and various Laddu (sweet balls), but Gulab Jamun consistently tops lists for its iconic status.
Contrary to popular belief, malai can aid in weight management when consumed in moderation. The high-fat content in malai imparts satiety, which reduces unnecessary cravings. Moreover, the presence of conjugated linoleic acid (CLA) in malai has been linked to improved metabolism and the breakdown of body fat.
If you find yourself in need of a tasty whipped topping, but without the cream to whip, rather than make a less-than-essential trip to the grocery store or go without whipped cream altogether, you can, in fact, substitute whole milk or half-and-half for heavy cream.
Begin by heating the milk on medium-low heat in a large pan or pot until it starts to boil and becomes foamy. You will then start to see creamy fats rising to the top. Use a slotted spoon to remove these fats and place them in a clean, airtight container.
