Malai ( Hindi: मलाई, Urdu: ) is a type of

clotted cream Clotted cream ( kw, dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this t ...

, originating from the Indian subcontinent, used in the cuisine of the Indian subcontinent, especially, in regards to

sweets from the Indian subcontinent Mithai (sweets) are the confectionery and desserts of the Indian subcontinent.whole milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating ...

to about 80 °C (180 °F) for about one hour and then cooling it. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat. 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 boiled and then cooled down to 4 °C (39 °F) for best results. Similarly, cow's milk with milk fat from 3 to 5% is boiled and cooled to make malai.

Uses

Malai is a major ingredient in malai kofta dumplings and in sweet dishes like ''malai pedha'', '' ras malai'' and ''malai kulfi''. Fried koftas are made with potatoes and paneer. 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.

References

{{Authority control Indian dairy products Pakistani cuisine Indian cuisine

Uses

See also

References