Nimish: The Quintessential Lucknowi Delicacy, Recipe Inside
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Indian cuisine is renowned for including malai or makkhan in a variety of its recipes. Going a little further will take you to Makhan Malai, which is also referred to as Nimish, Malai Makkhan, or Malaiyo. It is a milk cream-based, frothy, foamy treat. The texture is comparable to that of whipped cream. This dish gained popularity in the Indian state of Uttar Pradesh, which includes the towns of Kanpur, Varanasi, and Lucknow. This unusual meal serves as a fascinating example of the significant function that delicate dew drops play in this underappreciated cuisine.

Some people think it came from Mathura. After that, it was brought to Lucknow and given to the Nawabs, who cherished it. The dessert, which has a coating of pistachio on top, is typically served in the winding lanes of Banaras. This city's form of malaiyyo, or nimish, is distinguished from others found in other regions of North India by the additional saffron that gives it a golden tint.

What Exactly Is Nimish?

The classic Indian dessert known as nimish is a Lucknow speciality. This renowned dessert was created during the Nawabs' reign, with influences from the Middle East evident in components like saffron and rosewater. Typically, additional components consist of almonds, pistachios, cashews, milk, sugar, and double cream.

This is a famous treat that is prepared from boiling milk froth and tastes light and creamy like custard. In clay pots, the milk and cream are heated, cooled, and allowed to aerate overnight. The following morning, they are beaten until light and airy. Near the conclusion of the production process, flavourings such as rosewater, pistachios, edible silver leaf, and almonds are added.

Nimish Recipe

Here's how you can make this dessert at home:

  • 1 litre full-fat milk
  • 100 ml fresh cream
  • 1/2 cup powdered sugar
  • A few strands of saffron
  • 1/4 teaspoon cardamom powder
  • Chopped pistachios and almonds for garnish
  • 1-2 tablespoons rose water or kewra water (optional)


  • Heat the milk to a boiling point in a large pan with a sturdy bottom.
  • Once the milk has reduced to roughly half its original volume, turn the heat down to low and simmer, stirring now and again. This should require thirty to forty minutes.
  • Soak the saffron threads in a spoonful of heated milk while the milk reduces.
  • Add the steeped saffron, cardamom powder, and fresh cream when the milk has decreased. Blend well.
  • After taking the mixture off the stove, let it cool somewhat.
  • Using an electric mixer or hand blender, whisk rapidly until it turns frothy and airy. In order to get the airy, mousse-like texture of nimish, this step is essential.
  • Transfer the foamy blend into a broad, shallow dish.
  • For extra flavour and scent at this point, add kewra or rose water, if using.
  • After covering the dish, let it for at least 6 to 8 hours, or overnight, in a cool area. Nimish is typically left outside in the early morning dew to acquire its distinct texture.
  • Spoon the nimish into serving dishes when it has set.
  • Before serving, garnish with chopped almonds and pistachios.