Malai

Malai is a type of clotted cream, originating from the Indian subcontinent, used in the cuisine of the Indian subcontinent, especially, in regards to sweets from the Indian subcontinent.[1][2] It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then allowing it to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.[3] The process is usually repeated to remove most of the fat.

For other uses, see Malai (disambiguation).

Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content. Buffalo milk with fat contents varying from 5 to 12% is heated and boiled and then allowed to cool up to 4 °Celsius for best results. Similarly, cow's milk with milk fat from 3 to 5% is boiled and cooled to make malai.

Uses
Ras malai, balls of chhena (paneer) soaked in malai

Malai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha, ras malai and malai kulfi.[4] In recipes for malai kofta, the fried dumpling balls, koftas, are made with potatoes and paneer.[5] Keep collecting the malai in the same container and refrigerate it.[6] The flavour becomes even richer when vegetables are added to it. An example of this would be methi matar malai where the main constituent is green peas.[4]

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See also

References
  1. Tamime, Adnan Y. (2009). Dairy Fats and Related Products. John Wiley & Sons. p. 128. ISBN 9781444316230. Retrieved 6 November 2019.
  2. Gupta, Niru (2001). Cooking The U.P. Way. Orient Blackswan. p. xii. ISBN 9788125015581. Retrieved 6 November 2019.
  3. Gupta, Mamta. "Butter Making at Home". Retrieved 16 May 2012.
  4. "Cream Glossary - Recipes with Cream - Tarladalal.com". www.tarladalal.com.
  5. "malai kofta recipe, how to make malai kofta recipe - malai kofta curry recipe". 4 May 2013.
  6. "Homemade Fresh Cream - How to make fresh cream - Sharmis Passions". 4 February 2013.
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