The deliciously creamy malai or balai is a favourite breakfast accompaniment in winters in North India. But do you know, there is something called Paratwali Malai or Pakki Malai available in the old city of Lucknow?
WHAT
We have you intrigued, don’t we? Paratwali Malai is your everyday malai, but with layers. Simple, right? Not quite. Because setting this malai is no ordinary task at all – if anything, it is pretty laborious and needs to be carried out with utmost precision.
HOW
Traditionally, this malai is made on dung-burning stoves or firewood. To begin with, milk is simmered on a low flame and once it starts to boil, the creamy top layer is carefully taken off and set in vessels with broad bottoms. Layer upon layer, the cream is set and thus, the parats or the different layers of the cream, come into being. This process is repeated till the last possible layer is achieved, which can take anything between 4 to 6 hours.
One can admire the beautifully crafted layers of the malai before devouring it – the malai is exquisite in taste and has a lovely lightness to its texture.
HAVE IT WITH…
You can have this malai as you deem fit – a dollop in your Kashmiri chai, as an accompaniment to your paratha or with bajra roti and jaggery – it is yours for the taking!
WHERE
Many small shanties in old Lucknow, including some Kashmiri Chai vendors , in the by-lanes of Nakkhas and Chowk.
Timings: 7.30 am to Noon and 6.30 p.m. to 11.00 p.m.
