Malai

For other uses, see Malai (disambiguation).

Malai (Hindi: मलाई) is a type of clotted cream, originating from the Indian subcontinent. It is used in the cuisine of the Indian subcontinent, especially in 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 cooling it. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.^[3]

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

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] Fried koftas are made with potatoes and paneer.^[5] 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]

See also

• Kaymak
• Qishta
• Kulfi
• Mascarpone