Makhan Malai / Nimish
A phantom bubble made by winter morning dew! A mysterious airy dessert that disappears the moment you put it in your mouth
Description
A delicate North Indian dessert like in Lucknow, exposing milk and heavy cream to winter night dew overnight, churning for hours early next morning, collecting only the 'foam'.
Restaurants serving Makhan Malai / Nimish
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milk
- Heavy cream
- Sugar
- Saffron
- Cardamom
- Pistachios
- Edible silver foil(Vark)
Instructions
- Mix milk and heavy cream, boil, cool, leave 'outdoors in winter (exposed to night dew)' overnight (*Dew moisture and cold air improve foaming).
- Early next morning, churn vigorously for hours with a special wooden churner.
- Massive fluffy 'foam' generates on the surface; scoop only the foam into a bowl. Garnish with powdered sugar, saffron liquid, cardamom powder, silver foil, crushed pistachios to finish.
Learn more Spice, substitutes, tips
Key spices
Saffron、Cardamom
Substitutes at Japanese supermarkets
(Irreplaceable due to foam made under unique climate conditions)
Pairing
Warm milk、Light mouthfeel before meals
Trivia
[Hardcore] Called 'Daulat Ki Chaat' in Delhi, 'Nimish' or 'Makhan Malai' in Lucknow. Sold only for a few winter months and restricted morning hours, a 'phantom sweet' desired by food maniacs.
Eating tips & etiquette
[Unique Eating] Since the foam vanishes as temp rises, buy it at early winter morning stalls, instantly tasting the fleeting melt-in-the-mouth sensation like eating clouds!
Allergen
Dairy, Tree nuts