Malai Bun
A bakery-style Indian snack made by splitting soft sweet buns and filling them with fresh malai, sugar, and a hint of cardamom. It is rich, simple, and best served chilled for an easy tea-time treat.
For 4 servings
- mix · ~2 min
Mix the malai filling.
Add malai, sugar, and cardamom powder to a bowl. Mix gently until the sugar starts to dissolve and the cream is smooth but still thick.
- prep · ~2 min
Prepare the buns.
Slice each sweet bun through the middle, keeping one side attached if you like a sandwich shape. Open them gently so they do not tear.
- assemble · ~3 min
Fill the buns with malai.
1.Spoon a generous layer of the malai mixture inside each bun.2.Spread it evenly from edge to edge.3.Press the bun lightly so the filling settles in place. - garnish · ~1 min
Finish with pistachio.
Sprinkle chopped pistachio over the exposed malai filling for a light crunch and a bakery-style finish.
- serve
Serve the malai buns chilled or at cool room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very soft, fresh buns; day-old buns can taste dry against the rich malai filling.
- 2Keep the malai well chilled before mixing so it stays thick and does not soak into the bun too quickly.
- 3Mix only until the sugar begins dissolving; over-stirring can loosen the cream and make the filling runny.
- 4Open the buns gently with a small serrated knife to keep the top intact and avoid tearing the crumb.
- 5Spread the malai all the way to the edges for that bakery-style look and an even bite in every piece.
- 6Chill the filled buns for 10 to 15 minutes before serving if you want a neater, firmer filling.
- 7Assemble just before serving for the best texture, since the buns soften as they sit with the cream.
Adapt it for your goals.
Rose-malai
Add a few drops of rose water to the malai mixture for a more festive, mithai-style flavor.
low sugarLow-sugar
Reduce the sugar and let the natural richness of the cream lead; good if you prefer less-sweet bakery snacks.
saffronSaffron
Soak a few strands of saffron in a teaspoon of warm milk and fold into the malai for a richer color and aroma.
rabri styleRabri-style
Use slightly thickened sweetened malai with extra cardamom for a more decadent filling inspired by rabri.
Why this is on our healthy list.
Calcium-Rich Dairy
The malai provides dairy-based calcium and fat, making this a satisfying, rich teatime treat.
Energy-Dense Snack
Sweet buns, cream, and sugar make this useful when you want a quick, filling snack rather than a light bite.
Nut Topping Benefits
Pistachios add some crunch along with beneficial fats and plant compounds from nuts.
Frequently asked questions
You can mix the malai filling a few hours ahead and keep it chilled, but assemble the buns close to serving so they do not turn soggy.
