📝INGREDIENTS
For Malai Sheets:
- 1 liter full-fat milk
- 2 tsp cornflour mixed with 2 tbsp water (optional)
- A few drops rose water or kewra essence
For Stuffing:
- ½ cup khoya (mawa) – grated or crumbled
- 1 tbsp powdered sugar (adjust to taste)
- 2 tbsp finely chopped dry fruits (pistachio, almonds, cashew)
- ¼ tsp cardamom powder
- 1 tsp rose water or kewra
- 1 tsp gulkand (optional)
👩🍳Recipe
- Prepare Malai Sheets:
- - Boil milk in a wide pan and lower the heat to simmer.
- - Let the malai form and gently push to the side as layers appear.
- - Continue until enough layers are collected.
- - Carefully lift each malai layer and place on a plate or butter paper.
- - Once cooled slightly, cut into squares or rectangles (paan-sized).
- - (Optional) Add cornflour slurry during boiling to help with uniform sheets.
- Make the Stuffing:
- - Lightly sauté khoya for 1–2 minutes until fragrant and let it cool.
- - Mix with powdered sugar, cardamom powder, dry fruits, gulkand, and rose water.
- Assemble the Malai Gilori:
- - Take a malai sheet square and place some stuffing in the center.
- - Fold it diagonally or roll it into a paan or triangle shape.
- - Garnish with chopped pistachios or silver foil (optional).
- Serve Chilled:
- - Refrigerate the prepared gilori for 1–2 hours.
- - Serve cold — soft, creamy, aromatic, and delightful!