Wishing You all a Wonderful Tamil New Year!
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.
When I read about this paan, I added it to the to do list for this BM. This recipe is absolutely not for beginners. I struggled a lot to remove the cream layer, so I stopped at making just one for the post. May be next time, I can do it better. The video I watched, the chef did it so easily, but trust me, it is not easy. It needs a lot of practice. After failing two attempts, I did onething which I felt was easier than the chef’s authentic method. Once the cream was formed, I gently removed all the milk so that the cream was at the bottom of the pan. Then once cool, I gently peeled it off the pan and I got one whole layer. But it had some holes so the filling came out. I sliced it into two, overlapped them and made my paan. But next time, I am going to chill the milk so that the malai layer is strong without any holes, and I am sure I can make it paper thin by that method. How much ever I struggled to make it, Sruti had it in one gulp and was asking for more. Lol! I said, next time dear! If I could go back in time, I would definitely make this for my Dad. He would love this for sure.
Makes One Gilouri
Ingredients:
Milk – 200 ml
Mawa – 1 tbs
Pistachios – 3
Cardamom Powder – a pinch
Ghee – 1/2 tsp
Sugar – 1 tsp
Saffron For Garnish
Procedure:
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.
Malai Paan / Malai Ki Gilouri – Indian Sweet Recipes
Ingredients
- 1 tbsp Mawa
- 3 Pistachios
- Cardamom Powder – a pinch
- 1/2 tsp Ghee
- 1 tsp Sugar
- Saffron For Garnish
- 200 ml Milk
Instructions
- 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.
Never heard that there is a sweet only with malai, thanks for posting!!!
Gayathri , kudos to you ! Seriously it is a very tough sweet to make . I had this paan in Lucknow and the minute you touch it .. it breaks , it is very fragile . I can’t even dream of making as it is very difficult to get the layers of malai intact . You are a master so you got the hang and could make one , but it is not everyone’s cup of cake !
Awesome pick !
What an interesting milk dessert Gayathri. It sounds so rich and decadent with malai and that yummy nut filling. I’m sure it tasted out of this world, which is why Sruthi asked for more 🙂
I have never heard the same of this Indian sweet and this is definitely a fabulous sweet Gayathri, wish i could give a try to this sweet though that malai part sounds bit tricky for me. Lovely sweet, thank you for the efforts you have put to bring this sweet.
Wow, what an unique recipe, never heard about it before, it’s really interesting to know the history of this sweet. Kudos to your efforts for keep on trying and it’s all worth the effort at the end, it looks so delicious and delicate !!!
Amazing sweet. I can understand how difficult it is to work with the cream layer. I can’t even think about this as the milk here would not give us a substantial cream layer. I might have to go with half and half or some such milk. But kudos to you and your perseverance.
I can see from pictures how difficult it is to work with cream layer. Hats off for making one even after the failed attempts. I would have goodbye after two failures but you are great Gayathri… Vida muyarchi. super
Intresting and makes me drool, makes the beautiful layers is really very tough and you nailed it!!
Omg first of all hats off to you for making this patience-testing sweet 🙂 You have nailed it gayathri , I am speechless on how much effort it must have taken.. You are rocking !!.. I did came across this sweet but didn’t attempt it as it needed a lot of patience .. you have great patience I must say, applause 🙂 these look so melt in mouth kind .Excellent !!.
That is surely such a tough one to make Gayathri, kudos on the beautifully done sweet!..gosh so much efforts required yaar..
Master of the milk sweet kitchen ! Kudos on making what looks like an impossible task to me and most others . Seriously rocking Gayatri
Hats off to you trying to fold milk cream into a paan shape. Thank you for introducing unique Indian sweet recipes to us.
Gayathri superb! My paati would love this! She is one who licks the yedu in the milk once it cools down! Stuffing that yedu with delicious nuts and malai! This one sure a paan fit for the royals! Beautifully done !
OMG Gayathri, you are a genius! You have made a masterpiece of a dish! It is so hard to handle a layer of malai and you have made a pan with fillings!! Hat’s off to your efforts!
OMG Gayathri. This is seriously a great find. My husband loves the malai that forms on top of the milk after boiling and he patienlty takes out the layer whole without breaking it to eat. Refrigerating the milk should definitely make it a little easier to handle. I am so going to make this for him.
First of all, hats off to your thorough research and efforts to put together this sinful dessert. I can never imagine myself to work with malai.
I was wondering what malai pan was until I read the post. i even thought you would use malai or some kind in the paan. Ignorant me. 🙂 That is seriously one tricky recipe to pull off.
Recipe looks so challenging.. as need patience for this.. Awesome hardwork.. Awesome dish
Did u use induction to cook the milk? What power and for how long for 200ml milk? Buffalo or cow milk?
Yes, I used induction to slow cook the milk. It takes 10-15 minutes on lowest to form thick skin on top