Malai Ki Chaat
Boil the
milk add in the saffron and simmer the milk till it reduces by almost half,
stirring it occasionally...then add sugar and cardamom and simmer for a few
more minutes and let it cool at room temperature. Cover and keep it in the
fridge overnight. To keep the chilled milk, cool all the time while we churn
the MALAI out of it.... put some chilled water or ice cubes in a bowl and keep
the chilled milk pot in it, be careful to select a bowl in which the pot fits
well. Now with the help of an electric stick hand blender churn the milk, the
milk will start becoming frothy and the MALAI will start collecting on top of
the milk. Churn it for about 5 -10 minutes till the Cloud of frothy MALAY
becomes dense. With the help of a spoon, put the Churned frothy MALAI in an individual
bowl, garnish it with edible silver leaf and pistachios, and serve it
immediately.
INGREDIENTS
|
Recipe Card |
|||
|
Sl No |
Ingredient |
Qty |
Uom |
|
1 |
Malai |
0.25 |
Kg |
|
2 |
Sugar |
0.50 |
Kg |
|
3 |
Milkmaid |
0.50 |
Kg |
|
4 |
Cardamom |
0.3 |
Kg |
|
5 |
Pistachio |
0.10 |
Kg |
|
6 |
Saffron |
0.25 |
Nos |
|
7 |
Maida |
0.50 |
Kg |
|
8 |
Milk |
0.50 |
Ltr |
|
9 |
Almond |
0.5 |
Kg |
|
10 |
Ghee |
0.25 |
Ltr |
