Malai Makhan Magic: A Winter Treat from the Streets of Kanpur

Reflecting on my Kanpur days, I remember a time when life was easy and the world could be measured in joyful rides on my Activa. Winters were magical—a season to savour, where every corner held a delightful surprise. Among all the treats, one stood out: a Kulhad filled with fluffy clouds of creamy Malai Makhan, topped with saffron threads and pistachios.

I found myself irresistibly drawn to every pushcart, each visit an exploration of flavours. With each bite, I fell even deeper in love. The creamy texture would melt in my mouth, disappearing before I could fully savour it, leaving me craving more. Malai Makhan wasn’t just a dessert; it was an addiction, a cherished daily ritual that I never wanted to end.

If you ever get the chance to indulge, don’t miss the saffron-flavored cold milk, topped with fluffy milk foam and a drizzle of Rabri. One glass will keep your spirits high well into the evening.

This beloved dessert goes by many names—Malai Makhan, Malaiyyo, Nimish, or Daulat ki Chaat (in Delhi)—and it carries the essence of Uttar Pradesh. Each city, from Kanpur to Lucknow to Varanasi, adds its own unique flair, but the love for this creamy indulgence is universal.