1. Uses

2. See also

3. References

Malai is a cooking ingredient originating from the Indian subcontinent. 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 °Celsius 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.^[2] In recipes^[3] for malai kofta, the fried dumpling balls, koftas, are made with potatoes and paneer.^[4] Keep collecting the malai in the same container and refrigerate it.^[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.^[2]

See also

• Clotted cream
• Kaymak
• Coconut cream

References

• New York state government
• New York State Health Commissioner
• New York State Health Department
• New York State Highway 161A
• New York State Highway 193
• New York State Highway 194
• New York State Highway 196
• New York State Highway 197
• New York State Highway 200
• New York State Highway 220
• New York State Highway 223
• New York State Highway 224
• New York State Highway 225
• New York State Highway 226
• New York State Highway 227
• New York State Highway 228
• New York State Highway 229
• New York State Highway 230
• New York State Highway 232
• New York State Highway 233
• New York State Highway 234
• New York State Highway 235
• New York State Highway 236
• New York State Highway 237
• New York State Highway 238