and shallow kadhais on cowdung “uplas” and a layer of balai forms, the milk is allowed to reduce to a very thick consistency and the balai is removed and stacked on top of each other. These gateaux-like stacks are sold in the streets especially Victoria street in the mornings. In this street they have a specialty called Kashmiri chai being sold in the winters; its not the kehwa but a light pink colored very sweet milky tea, the nawabs called it Kashmiri because they felt the color and the sweetness was just like the people of Kashmir, royal comprehension does affect cuisine you see !!
Here’s the interesting part though, this tea is ”eaten“ with a spoon and not sipped. Kagazi samosa, a light flaky puff is crumbled into a cup and this pink tea is poured into it and then its topped with a huge dollop of Balai.This rich and royal winter concoction warms you up instantly.
Choux buns or éclair shells 3
Balai or half cream half malai 1 cup
Rock sugar 1 tbsp
Gulkand ½ tsp
Chopped nuts 1tbsp
1. Roll the gulkand and the nuts in the balai.
2. Cut and retain the tops of the éclairs
3. Fill the éclairs with balai mix and top with rock sugar and brulee with a torch.
4. Put the tops of the éclair back and serve immediately.