Irani Chai with Malai Bun

Ingredients

• 4 item Sweet Buns (Soft, slightly sweet buns like fruit buns or pav work best.)
• 1 cup Malai (Use fresh, thick cream collected from boiled full-fat milk. Chilled heavy cream (35%+ fat) is a good substitute.)
• 3 tbsp Powdered Sugar (Also known as icing sugar. Adjust to your preferred sweetness.)
• 0.25 tsp Cardamom Powder (Freshly ground is recommended for the best aroma.)
• 1 tbsp Pistachios (Finely chopped, for garnish.)
• 1 tbsp Almonds (Finely chopped, for garnish.)
• 1 tbsp Tutti Frutti (Optional, for a colorful garnish.)

Instructions

1. 1

   Prepare the Malai Filling

   • Ensure your malai (or heavy cream) and mixing bowl are well-chilled. This is crucial for achieving the right consistency.
   • In the chilled bowl, combine the malai, powdered sugar, and cardamom powder.
   • Using a wire whisk or a fork, gently whisk the mixture for 2-3 minutes. The goal is to thicken it slightly so it becomes creamy and spreadable, but not stiff like whipped cream. Stop as soon as it holds a soft shape.
2. 2

   Prepare the Buns

   • Take each sweet bun and, using a serrated knife, carefully slice it horizontally from one side to create a pocket.
   • Be careful not to cut all the way through; the bun should open like a book.
3. 3

   Assemble the Malai Buns

   • Gently open the pocket of each bun.
   • Spoon a generous amount (about 2-3 tablespoons) of the sweetened malai mixture inside, spreading it evenly.
4. 4

   Garnish and Serve Immediately

   • Sprinkle the chopped pistachios, almonds, and optional tutti frutti over the exposed malai filling.
   • Serve immediately to enjoy the contrast between the soft bun and the cool, creamy filling before the bun gets soggy.