Malai Paan

Name: Malai Paan
Total time: 28800 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 1 litre full fat milk; 1/4 cup mawa / khoya; 2 tsp powdered sugar; 1 tbsp finely chopped pistachios; 2 tbsp finely chopped dry nuts like cashews, almonds, chironji; 8-10 saffron strands, soaked in water

Archana Bhargava @arch1965

Kolkata

#Milk
#THC
A traditional north indian sweet , specially made during winters

Archana Bhargava @arch1965

Kolkata

#Milk
#THC
A traditional north indian sweet , specially made during winters

Saved

Ingredients

8 hours

4 persons

1 litrefull fat milk
1/4 cupmawa / khoya
2 tsppowdered sugar
1 tbspfinely chopped pistachios
2 tbspfinely chopped dry nuts like cashews, almonds, chironji
8-10saffron strands, soaked in water

Saved

Steps

8 hours

1

Put milk in a heavy bottomed kadai and switch on the gas and cook on low heat until one boil comes
2

Now remove the kadai from the gas. Place a heavy iron tawa on the gas and place the kadai over it. Cook on low heat for 4 hours without touching the milk, do not stir at all otherwise the layer of malai will break
3

When the milk cooks completely for 4hours then switch off the gas and let it cool down. Now with the help of a knife cut the layer of malai into four triangles and place them in a plate
4

Now again cook this milk for 4 hours, this time we will not get the white layer of malai, instead we get little brownish, take
5

Now take out the other layer triangles too and place all the triangles in a plate, in a bowl prepare the stuffing by adding mawa, powdered sugar and chopped dry nuts. Place the soaked saffron strands also
6

Now take one triangle and put some stuffing in the center
7

Now fold it inside from right and left side
8

Now fold it from the top, thus giving the shape of a paan, in the same prepare all the malai paans, these malai triangles are very soft so we have to handle them very gently
9

Garnish with chopped pistachios and saffron strands on top of the paans, arrange them in a serving plate, decorate with some cashews and almonds, serve chilled
10

You can keep them in the refrigerator for 2 days only, you can use different stuffing also, traditionally it is cooked on kande ki aanch and in a big paraat. And it is cooked all over night on low heat