Malai

Malai is an Indian cooking ingredient. It is made by heating non-homogenized whole milk to about 80°C (180°F) for about one hour and then allowing to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.^[1] 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 heated and boiled and then allowed to cool up to 4 degrees celsius for best results. Similarly cow's milk with milk fat from 3 to 5% is boiled and cooled to make malai.

Malai is used in such recipes as the famous Ras malai, Malai Kofta dumplings, and the sweet Malai Kulfi.

Uses

Cream is the main ingredient in sweet dishes like malai pedha , ras malai and malai kulfi .^[2] In this malai kofta recipe the koftas are made with potatoes and paneer .^[3] There are numerous variations of the malai kofta curry recipe .^[4] Keep collecting the malai in the same container and refrigerate it .^[5] Malai means cream and kofta are fried dumpling balls .^[6] It adds rich flavour to vegetables like methi matar malai , etc .^[7]

See also

• Khoa (food)
• Paneer
• Kaymak

References

Homemade Butter Recipe