Kashi is known not only for its temples, embankments, and streets but also for its unique cuisine. The aroma and taste of the traditional delicacy, known here as 'Malaiyo' or 'dew sweet,' lure people into the alleys of Benaras. Malaiyo, made from milk, almonds, and saffron, is a delicious treasure for health. Tourists from various countries come to the alleys of Benaras to try this light, foamy, and melt-in-your-mouth sweet. The Uttar Pradesh state government has included Malaiyo in the list of regional dishes (ODOC), which will ensure it global recognition.
The uniqueness of the famous Malaiyo from Varanasi lies in its traditional method of preparation. On a cold night, milk is left outdoors under the dew. In the morning, the prepared milk foam is whipped with a large whisk. Then sugar, saffron, cardamom, pistachios, almonds, and other nuts are added to it. The finished Malaiyo is served in clay pots (kulhads), which further enhances its flavor.
Malaiyo is only available for three months of the year. It begins to be prepared after November, when a light dew appears, and continues until February. Its taste can be enjoyed mainly during the winter season, and demand grows along with the cold. This is why tasting Malaiyo has become a special experience for visitors to Benaras.
According to Manoj Yadav, owner of 'Pallawan Lassi' on Lanka Chowk, Malaiyo is not just a dessert but a health treasure. Saffron, cardamom, pistachios, and almonds are added to it, and it is prepared under the influence of dew. He also noted that it is good for the eyes. While the residents of Varanasi wait for Malaiyo year-round, its taste attracts many foreign tourists to the alleys of Kashi.
Manoj Yadav explains that preparing Malaiyo takes 10 to 12 hours. First, the milk is carefully heated, and then left overnight under a cover to be under the dew. After that, it is transferred, and saffron, almonds, pistachios, and cardamom are added. Then, the forming foam is collected to prepare the Malaiyo.
The price of Malaiyo usually remains affordable for most. This foamy sweet, served in a kulhad, has become a hallmark of Kashi's gastronomic tradition. The cool air on the embankments, the hustle and bustle of the streets, and the Malaiyo kulhad in hand—this winter taste stays with tourists for a long time.