How to Make Special Makhan Malai: A Royal Winter Delight

Makhan Malai, also known as Daulat ki Chaat in Delhi, Nimish in Lucknow, and Malai Makkhan in Varanasi, is a delicate and airy winter dessert. This traditional dish is made by whipping milk and cream, incorporating the winter dew, and flavoring it with saffron, cardamom, and nuts.

In this blog, we will take you through the step-by-step process of making Special Makhan Malai at home.

What Makes Makhan Malai Special?

Makhan Malai is unique because of its cloud-like texture and ethereal taste. The dessert is traditionally prepared by leaving milk out overnight to absorb winter dew, which helps in creating its fluffy, foamy consistency. The natural chill of winter plays a key role in setting this dish apart from other milk-based sweets.

Ingredients Required

For the Base

1 liter full-fat milk
½ cup fresh cream
¼ cup powdered sugar (adjust as per taste)
¼ teaspoon cardamom powder
A few strands of saffron (soaked in warm milk)
1 tablespoon rose water or Kewra essence

For Garnishing

8-10 almonds (chopped)
8-10 pistachios (chopped)
1 teaspoon silver vark (optional, for decoration)
A pinch of edible saffron dust (for a golden touch)

Step-by-Step Recipe to Make Special Makhan Malai

Step 1: Boiling and Preparing the Milk

Take full-fat milk in a heavy-bottomed pan and bring it to a boil.
Lower the flame and let it simmer until it reduces to ¾ of its original quantity. Stir occasionally to prevent burning.
Add fresh cream and mix well. This will enhance the richness and texture of Makhan Malai.
Let the milk cool down to room temperature.

Step 2: Infusing Flavor and Chilling the Milk

Add saffron-infused milk, cardamom powder, and rose water/Kewra essence to the cooled milk.
Transfer the milk to a wide, shallow dish to maximize exposure to air.
Cover the dish lightly with a muslin cloth and place it in a cold, open area overnight to allow the winter dew to settle. If you live in a warm climate, refrigerate the milk overnight.

Step 3: Whipping and Creating the Fluffy Texture

In the morning, you will notice a thin layer of frothy cream on the surface of the milk.
Using a hand whisk or electric beater, start whipping the mixture in circular motions. This will help incorporate air and give it a light, airy texture.
Keep whipping for 8-10 minutes until it turns into a fluffy, frothy foam.

Step 4: Assembling and Garnishing

Carefully transfer the whipped frothy mixture onto a serving plate or bowl.
Sprinkle powdered sugar gently on top to add mild sweetness.
Garnish with chopped almonds, pistachios, and silver vark.
Add a pinch of saffron dust to enhance the golden look.

Serving Suggestions

Serve Makhan Malai chilled for the best taste and texture.
Pair it with hot gulab jamuns or jalebis for an indulgent experience.
It can also be stored in the refrigerator for up to 24 hours, but it tastes best when freshly prepared.

Tips for Perfect Makhan Malai

✔ Use full-fat milk to get the creamiest texture.
✔ Prepare it during winter to achieve the natural fluffy texture. If making in warm weather, use a refrigerator overnight.
✔ Whip gently and avoid overmixing to maintain the airy texture.
✔ Use saffron and cardamom sparingly to balance flavors without overpowering the dish.

FAQs about the blog...

What is Makhan Malai?
- Makhan Malai is a traditional Indian winter dessert made from churned butter, milk, saffron, and cardamom, known for its airy, frothy texture.
What ingredients are needed to make special Makhan Malai?
- The key ingredients include full-cream milk, fresh cream, saffron, cardamom, sugar, and dry fruits like pistachios and almonds.
How long does it take to prepare Makhan Malai?
- The preparation takes about 6–8 hours, as the milk mixture needs to be left overnight in a cold environment to develop its signature texture.
What is the secret to getting the perfect fluffy texture?
- The key is to aerate the cream mixture by whisking or churning it in the early morning when the temperature is low, allowing natural dew to help form its frothy consistency.
Can I make Makhan Malai without saffron?
- Yes, but saffron adds a rich flavor and a beautiful golden hue. If you don't have saffron, you can use a little turmeric for color.
Is Makhan Malai the same as Daulat ki Chaat?
- Yes, Makhan Malai is known by different names in various regions, such as Daulat ki Chaat in Delhi and Malaiyo in Varanasi.
Can I store Makhan Malai for later use?
- Makhan Malai is best consumed fresh, but it can be stored in the refrigerator for a few hours. However, it may lose its airy texture over time.
Can I make Makhan Malai without a cold winter environment?
- Yes, you can simulate the cold by using an air-conditioned room or placing the mixture in a refrigerator before whisking it.
What are the best toppings for Makhan Malai?
- Traditionally, it is garnished with silver vark (edible silver leaf), crushed pistachios, almonds, and rose petals for added flavor and presentation.
Can I make a vegan version of Makhan Malai?

A vegan version can be attempted using coconut milk and plant-based cream, but the texture may not be exactly the same as the traditional dairy-based version.

Final Thoughts

Makhan Malai is more than just a dessert—it’s a winter-time royal indulgence with a rich history and an even richer taste. Whether you make it for a festival or a special gathering, this delicate dish is sure to impress everyone with its heavenly texture and subtle sweetness.

Sizzle and Spoon

Friday, February 7, 2025