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
Milk – 200 ml
Mawa – 1 tbs
Pistachios – 3
Cardamom Powder – a pinch
Ghee – 1/2 tsp
Sugar – 1 tsp
Saffron For Garnish
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.