Malai

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For other uses, see Malai (disambiguation).

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 fat with fat contents varying from 5 to 10% 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 2.5 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.

See also[edit]

References[edit]

  1. ^ Gupta, Mamta. "Butter Making at Home". Retrieved 16 May 2012.