Malai Paan

 

Malai paan

Lucknow might be known as the city of Nawabs but for foodies like us, it is the culinary haven of succulent kebabs, aromatic biryanis, chaats and other lip-smacking delicacies that can only be found in the capital city of Uttar Pradesh. The city's rich history of Mughals crawls into the culinary heritage in the form of slow-cooking techniques to make mouth-watering dishes that are simply irresistible. Malai paan, malai ki gilori or Balai ki gilori, call it whatever you like but this heavenly treat from the streets of Lucknow is sure to get you drooling at the first bite

Introduction

Malai Paan or Balai ki Gilouri is a delicate sweet made with paper thin malai filled with mishri and dry fruits. Nowadays mawa is also used in filling and according to Chef Ranveer, this is available only in Lucknow. During 1800s when paan was prohibited during Nawab’s rule, this Balai ki Gilouri was made to replicate paan. Though it is a dessert, it was served just like paan decorated with silver varq.

History

As we all know that Lucknow is famous for their paans. It is said that when nawab Ashf ud daula visited Lucknow, he started having paan. He liked it on so extend that he started consuming it extensively. Sooner it became his habit. To break his habit, the malai pan was invented. After tasting it for the first time, it overwhelmed him. From that moment he stopped consuming other paans. That’s how this malai paan got its way to get famous. The sad part is that somehow this heavenly treat lost its existence. But now we all can make it at home and enjoy its amazing taste. I am pretty sure once you have it then from next time everyone will stop consuming other paans too. So lets move ahead by knowing how it is made.

Recipe

Ingredients

·         Milk – 200 ml

·         Mawa – 1 tbs

·         Pistachios – 3

·         Cardamom Powder – a pinch

·         Ghee – 1/2 tsp

·         Sugar – 1 tsp

·         Saffron For Garnish

 

Method

·         In a heavy bottomed pan, bring milk to boil.

·         Reduce flame to low and allow the cream to form as a fine layer on top. Do not stir milk.

·         Once the cream is thick enough, remove it gently with a spatula or slotted spoon. It is quite tricky.

·         Instead, you can refrigerate the milk at this stage so that the cream thickens and easy to remove.

·         Roast mawa, sugar and pistachios in ghee for a few minutes.

·         Take the cream, spread it out on a plate, place some filling inside and fold it as you fold a paan.

·         Garnish with saffron, silver varq and pistachios and serve immediately or serve it chilled.