Are there any festivals or celebrations in India that are celebrated without sweets? Indian desserts can make us weak on the knees, especially Makhan Malai from Awadh’s royal kitchen.

Something is fascinating about the story of divine Makhan Malai. The weather must be cool, with night temperatures several degrees below zero. Moonlight and dew drops are required for milk to turn into a froth. Makhan Malai, a signature dessert in the North that dates back to the Mughal era, is traditionally prepared from November to March. It is more like a seasonal sweet owing to its method of preparation. The authenticity of this dessert is determined by how quickly it collapses when scooped out in kulhads.

This dessert's origins are debatable. According to legend, this divine dessert originated in Kanpur-Oudh during Shahjahanbad’s construction, when the emperor of the time ordered food from nearby areas to impress his workers and keep them energetic.

This is when the members of the royal family might have had the opportunity to sample this dessert. Princess Jahanara made it a necessary dessert for winter. She designed the very first resort at Chandni Chowk along with the pleasure gardens. Adding the Mughal touch of saffron, nuts, and mawa made this recipe delicious. It is known as Makhan Malai in Uttar Pradesh since then.

Another story tells that this cuisine got its start during Sadaat Ali Khan's reign. He asked his khansamahs to make something special for Prince Murad Baksh, and they came up with this dessert to impress both the king and the prince.

Despite its perplexing origins, one thing is certain – this dessert came exclusively from Awadh’s royal kitchens. The preparation of this magical dessert draws the most attention. It's a delicate and patient process. First, pan milk is boiled over a large pile of cow dung cakes. The mixture is then carefully stirred at the proper temperature before being filled in buckets and hung under the evening sky for six to eight hours.

Boiled milk is then reboiled with fresh milk and cream. Sugar, saffron strands, cardamom powder, and yellow food colour are sprinkled over the portion to add flavour. The final step in preparing the winter dish is to let it simmer overnight. This is so that all ingredients combine to create an explosion of flavour. Finally, the flavours that linger give us a taste of heaven that we wish could last longer. It is ready to be enjoyed in the winter months from November to March.