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Green cardamom, also known as green elaichi, is a prized spice cherished for its aromatic flavor and distinct sweetness. Often called the "queen of spices," it is a key ingredient in both sweet and savory dishes, enhancing teas, desserts, curries, and more with its unique fragrance.

Beyond its culinary significance, green cardamom boasts numerous health benefits. Rich in antioxidants, it aids digestion, freshens breath, and helps combat nausea. Its natural oils also possess anti-inflammatory and detoxifying properties, making it a favored choice in traditional medicine.

Whether added to a steaming cup of chai or used to elevate festive desserts, green cardamom brings a touch of luxury to every dish. Its versatile nature and rich legacy in global cuisines make it an indispensable addition to kitchens and cultural traditions worldwide.

Malai Dudh

Main Ingredients

For Malai Dudh:

1 liter Full-fat milk
4 tablespoons Sugar (adjust to taste)
4-5 Green cardamoms (lightly crushed)
10-12 Saffron strands (optional)
1 tablespoon chopped nuts (almonds, pistachios – optional)
1 teaspoon Rose water or kewra essence (optional)
Water (as needed for kneading)
Oil (for deep frying)

Instruction

Step 1 - Boil and Reduce the Milk

Boil the milk: In a heavy-bottomed kadai or pan, bring the full-fat milk to a boil over medium heat.
Simmer and stir: Lower the flame and let the milk simmer. Stir frequently to prevent it from sticking to the bottom.
Scrape the sides: Keep scraping the malai (cream) that forms on the sides of the pan back into the milk. This builds the creamy texture.

Step 2 - Flavor the Milk

Add cardamom: After the milk has reduced to about half, add the crushed green cardamoms.
Add saffron: If using saffron, soak it in 1 tablespoon of warm milk and then add it to the pan.
Add sugar: Stir in the sugar and mix well until completely dissolved.

Step 3 - Final Touches/p>

Check consistency: Continue to simmer until the milk becomes thick and creamy.
Add rose water: Switch off the flame and add rose water or kewra essence for a floral aroma (optional).
Cool down: Let the malai dudh cool to room temperature. You can serve it warm or chilled as per your preference.

Step 4 - Garnish and Serve

Garnish: Pour into serving bowls or glasses and garnish with chopped nuts and a few strands of saffron for a rich look.
Serving Suggestions: Serve warm during winters and chilled in summer. Perfect as a festive or after-meal dessert.

Tips for the Perfect Malai Dudh

Use Full-fat Milk: For best results, always use full-cream milk to get a rich, creamy consistency.
Don’t Rush: Slow simmering and constant scraping of the malai ensures authentic texture and flavor.
Cardamom Choice: Use fresh green cardamom pods, slightly crushed, to infuse maximum aroma.

Why You’ll Love Malai Dudh:

Deliciously Creamy: Each sip melts in your mouth with the richness of reduced milk and malai.
Aromatic Elegance: Green cardamom and saffron give it a royal, festive feel.
Simple & Comforting: Minimal ingredients, maximum indulgence – just like how grandma made it.

Yield

4 Servings

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes