Updated date:

Traditional Indian Dessert-Creamy Malai Vada Recipe

Chitrangada has nutrition in mind when cooking for her family. Making tasty nutritious food is a skill she has perfected over the years.

Creamy Malai Vada—Traditional Indian Dessert Recipe

Creamy Malai Vada—Traditional Indian Dessert Recipe

Traditional Indian Dessert: Mother’s Recipe—Malai Vada

Some delicious recipes, are etched in your thoughts and memories, since childhood, throughout your life. They may be simple recipes, or complex ones. But, those tastes remain in your subconscious mind. It’s difficult to get the same flavour or taste, if it’s made by someone else.

Yes, you guessed it right. Such recipes are termed as, The Mother’s Recipe.
I believe, that everyone has some of their favourite recipes, which their mother used to serve them. It’s the love of the mother, for their children, which makes the recipes, so special, so yummy, and so unforgettable.
In this article, I am sharing one of my favourite, Mother’s recipe, which I have learnt from my mother.
Creamy Malai Vada or Doodh vada, in native language, is a traditional Indian dessert, made on festivals, special occasions, and even otherwise.

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

Serves 5 people

Ingredients: For Malai Vada

  • 1 Litre full cream milk
  • 2 tablespoons sugar
  • 250 gm. flour or maida
  • 1 cup ghee or refined oil
  • 10 almonds, finely cut
  • 4 green cardamoms, grounded
  • 3-4 strands saffron
  • 2 cups water
The creamy Malai Vada tastes delicious, when it is still hot/ warm

The creamy Malai Vada tastes delicious, when it is still hot/ warm

Instructions: For Malai and Creamy Malai Vada

  1. First of all, prepare the Malai. Boil the milk in a thick bottomed pan, on a low flame, till it reduces into half. Add sugar, cardamom powder, saffron, and finely cut almonds. The Malai is ready. Keep it aside.
  2. For the vadas— Mix the flour and water. Mix thoroughly, till the mixture is free flowing.
  3. Heat ghee or refined oil in an already hot, thick bottomed pan. Add the flour and water batter. Quickly stir the mixture, and let the water evaporate. The mixture would resemble a dough. Take it out and let it cool.
  4. Make small vadas or balls, once the mixture has cooled down.
  5. Heat a pan, add ghee or refined oil. Fry the small vadas or balls, one by one, till they turn golden brown.
  6. Gently add all the vadas or balls in the already prepared Malai. Let the vadas soak for 10-15 minutes.
  7. The creamy Malai vadas are ready to serve. They taste delicious, when they are still warm.

To Conclude:

  • Most of the Indian sweets and desserts have milk as the basic ingredient. Nowadays we hear, a lot of people complaining about lactose intolerance. If there is a problem, there is a solution also.
  • Many options are available for those who have intolerance for milk or milk protein. Delicious desserts can be prepared with such milk, which is easily available in the markets.
  • Similarly, if you don’t want a sugar based dessert, there is an option of sugar free desserts too.
  • Special occasions, festivals, weddings are incomplete without the desserts. In all such occasions, lactose free or sugar free sweets and desserts, are especially available.
  • Therefore, no need to feel deprived, if you are having such health conditions.

© 2020 Chitrangada Sharan

Comments

Chitrangada Sharan (author) from New Delhi, India on November 02, 2020:

Thank you MG Singh Ji, for reading and commenting. It’s a traditional dessert recipe, made by my mother. It tastes heavenly. I can call it a family tradition, and I have learnt this from her. I am glad that you like it.

Thank you so much for your encouraging words and support.

MG Singh emge from Singapore on November 01, 2020:

Chitra never ate this dish but it's a great introduction and maybe I request my GF if she could make it one of these days while reading your recipe.

Chitrangada Sharan (author) from New Delhi, India on November 01, 2020:

Thank you Nithya, for appreciating the recipe. I am glad that you liked it.

Thank you so much.

Nithya Venkat from Dubai on November 01, 2020:

Oh my! Delicious, will try out this recipe, thank you for sharing.

Chitrangada Sharan (author) from New Delhi, India on October 31, 2020:

Thank you Divya. Thank you for the follow as well.

Divya Sharma from India on October 31, 2020:

I will make the dessert.

Chitrangada Sharan (author) from New Delhi, India on July 14, 2020:

Thank you RoadMonkey, for reading and commenting on this article. I am glad that you liked the recipe.

You can use/ grind the green cardamoms, both with or without the green shell. It should be finely ground. However, I usually remove the green cover, because my family prefers it that way.

Thank you for sharing this recipe on Facebook.

RoadMonkey on July 14, 2020:

That sounds a delicious dessert. I like cardamom. I have them in the shell. When you say "ground cardamom", do you mean that they are ground INCLUDING the shell, or just the seeds after removing the shell?

Chitrangada Sharan (author) from New Delhi, India on July 02, 2020:

Thank you Thelma, for your kind words of appreciation. Glad you liked the recipe. Always a pleasure to read your comments. Much appreciated.

Thelma Alberts from Germany and Philippines on July 02, 2020:

This looks delicious. Thanks for sharing the recipe. Have a nice day and keep safe.

Chitrangada Sharan (author) from New Delhi, India on July 01, 2020:

Thank you MsDora, for reading and commenting. Appreciate your kind words and support. Thank you so much.

Chitrangada Sharan (author) from New Delhi, India on July 01, 2020:

Thank you so much Mary, for your lovely comments. I am pleased to know that you like Indian food and desserts.

Thank you for reading and sharing your thoughts. Much appreciated.

Dora Weithers from The Caribbean on June 30, 2020:

Thanks for sharing this recipe, complete with options for milk and sugar products. I love anything creamy.

Mary Norton from Ontario, Canada on June 30, 2020:

Our family loves Indian food and we used to have an Indian place in Ottawa that makes these desserts. Now that we've moved, we have to find one where we are. Our daughter loves this so much.

Chitrangada Sharan (author) from New Delhi, India on June 30, 2020:

Thank you Audrey, for your kind words. Yes, I do enjoy cooking, trying new recipes, along with prserving the legacy of my elders.

Thank you for reading and commenting. Much appreciated. Have a good day. Take care.

Audrey Hunt from Idyllwild Ca. on June 30, 2020:

I,ll be giving this recipe a try. It looks and sounds delicious. You must be a very good cook. A blessing for your family. Thank you very much.

Chitrangada Sharan (author) from New Delhi, India on June 29, 2020:

Thank you Liz Westwood, for your kind words of appreciation. Glad you liked the article. Much appreciated. Thank you.

Liz Westwood from UK on June 29, 2020:

This sounds like a delicious dessert. I appreciate the step by step guide and the helpful illustrations.

Chitrangada Sharan (author) from New Delhi, India on June 29, 2020:

Thank you Devika, for your kind words of appreciation and the ratings.

Wish you a good day.

Devika Primić from Dubrovnik, Croatia on June 29, 2020:

I have not tried such a recipe and it sounds and looks delicious. I like the photo and I rated 5

Chitrangada Sharan (author) from New Delhi, India on June 29, 2020:

Thank you FlourishAnyway, for reading and commenting. Much appreciated. Many thanks.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you Manatita, for sharing your thoughts on this article.

Yes, I love desserts, and so does my family. But I do take care of my health as well. I also make sure to walk regularly, practice Yoga, and eat everything in moderation. Food time is family time, and cooking for the family is one of my favourite activity.

Ras malai is another favourite. In this recipe, the Malai is prepared in the same way.

Thank you so much for reading and commenting.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you Nithya, for appreciating the recipe. I am sure you would enjoy the taste.

Thank you so much.

FlourishAnyway from USA on June 28, 2020:

This sounds good! I’d love to try it!

manatita44 from london on June 28, 2020:

Looks marginally like ras malai, my favourite, but not quite.

My Didi Ji, you are like us Caribbean and African souls, indeed I will use the phrase 'people of colour.' We gravitate to sweet things and our ailments are greater than the Europeans: diabetes, high blood press plus. I don't wish to spoil your Hub, as I'm equally greedy.

I totally love ras malai and I do find it interesting to see how your Malai vada is prepared.

Nithya Venkat from Dubai on June 28, 2020:

Thank you for sharing this recipe. I love creamy milk sweets. I will try this recipe and I am sure my family will enjoy your dessert.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you Bill, for always supporting my work. I am glad that you liked the recipe. The weekends are meant to have something special, and nothing can be as special as, the desserts learnt by my mother.

Thank you and have a wonderful Sunday.

Bill Holland from Olympia, WA on June 28, 2020:

Sorry I'm late. This got lost in the mail shuffle. Luckily I saw it this morning as I was scanning all of my emails.

This looks delicious, and I'm going to take your word for it that it is. We will give it a try. Thank you my friend! Be safe!

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you Rebecca, for appreciating the recipe. I am sure you will like it, when you try it.

Thank you for reading and commenting.

Rebecca Mealey from Northeastern Georgia, USA on June 28, 2020:

Sounds and looks delicious. I'd love to try Malai Vada!

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you Peachy, for reading and commenting. Much appreciated

peachy from Home Sweet Home on June 28, 2020:

I love to eat vadai just by itself. Never try with the cream

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you Linda, for your wonderful thoughts. I agree with you, that the taste of the food by our mothers, remains with us, for the lifetime.

I am glad that you liked the dessert recipe. Appreciate your kind comments and constant support. Have a good day.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you Peggy, for reading and appreciating the article and the recipe.

You are right, cooking is a skill, which is passed on from one generation to another. How true and wonderful!

Thank you so much for your lovely thought.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you SP Greaney, for reading and appreciating the recipe.

Appreciate your kind words of appreciation. Many thanks for your support.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you Ericdierker, for reading and appreciating the recipe and the article.

Many thanks for your support and happy weekend.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you Louise, for reading and commenting. I am glad that you liked it.

Appreciate your support. Many thanks and good day.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you Rosina, for reading the article and commenting.

Yes, I believe that all mothers are wonderful cooks, and I am sure you must be having some lovely memories of your mother’s recipes.

Thank you and good day.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you M G Singh ji, for reading and commenting. That’s true for the majority of the Indians. Thank you.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you so much Pamela, for appreciating the recipe and the article.

Appreciate your constant support. Many thanks and good day.

Chitrangada Sharan (author) from New Delhi, India on June 28, 2020:

Thank you so much Lorna, for your lovely comments.

Yes, this is special for me, because my mother makes it. No food can taste as good as, the mother’s food. It’s simply impossible to reproduce the same taste.

I am sure, you also have sweet memories of your mother’s recipes.

Thank you for reading and appreciating the article. Appreciate your generous comments.

Linda Crampton from British Columbia, Canada on June 27, 2020:

Thank you for sharing this recipe, Chitrangada. I love creamy desserts like the one in your recipe. I have lovely memories of the desserts that my mother used to make. I think they will be in my mind throughout my life, as you say.

Peggy Woods from Houston, Texas on June 27, 2020:

Your traditional dessert recipe sounds delicious. Thanks for sharing it with us. Handed-down recipes from generation to generation are always the best!

Sp Greaney from Ireland on June 27, 2020:

Thanks for sharing a family recipe. I love how its doesn't take to long to make.

Eric Dierker from Spring Valley, CA. U.S.A. on June 27, 2020:

I like it. Sounds like just the ticket for healthy sweets.

Louise Powles from Norfolk, England on June 27, 2020:

This sounds really nice. Sounds easy enough to make too.

Rosina S Khan on June 27, 2020:

Nice to know the yummy recipe. My mom may have cooked something similar before but while we all may have loved it, I didn't learn it from her. Your recipe sure looks good and brings water to the mouth. Thank you for sharing.

MG Singh emge from Singapore on June 27, 2020:

This is a nice sweet dish. I love everything connected with Malai.

Pamela Oglesby from Sunny Florida on June 27, 2020:

This recipe looks so creamy and tasty. I can see why you like your mother's recipe. Thank you for sharing this recipe, Chitragada.

Lorna Lamon on June 27, 2020:

This traditional dish sounds delicious and has a special meaning when you think of your mother teaching you how to make it Chitrangada. I also have memories of my mother and granmother in the kitchen. The recipe's that were passed down, I still use today. I like to think they are made with so much love. Thank you for sharing this wonderful dish.