Malai

For other uses, see Malai (disambiguation).

Malai is a South Asian 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.

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.[2] In recipes for malai kofta, the fried dumpling balls, koftas, are made with potatoes and paneer.[3] Keep collecting the malai in the same container and refrigerate it.[4] The flavour becomes even more rich 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

References

  1. ↑ Gupta, Mamta. "Butter Making at Home". Retrieved 16 May 2012.
  2. 1 2 http://www.tarladalal.com/glossary-cream-851i
  3. ↑ http://www.vegrecipesofindia.com/malai-kofta/
  4. ↑ http://www.sharmispassions.com/2013/02/homemade-fresh-cream-how-to-make-fresh-cream-at-home.html


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