This article needs additional citations for verification. (October 2012) (Learn how and when to remove this template message)
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. 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.
Malai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha, ras malai and malai kulfi. In recipes for malai kofta, the fried dumpling balls, koftas, are made with potatoes and paneer. Keep collecting the malai in the same container and refrigerate it. 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.
- Gupta, Mamta. "Butter Making at Home". Retrieved 16 May 2012.
- "Cream Glossary - Recipes with Cream - Tarladalal.com". www.tarladalal.com.
- "malai kofta recipe, how to make malai kofta recipe - malai kofta curry recipe". 7 May 2016.
- "malai kofta recipe, how to make malai kofta recipe - malai kofta curry recipe". 4 May 2013.
- "Homemade Fresh Cream - How to make fresh cream - Sharmis Passions". 4 February 2013.
|This food ingredient–related article is a stub. You can help Wikipedia by expanding it.|
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|
|This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it.|