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 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.

Malai is used in such recipes as the famous Ras Malai, Malai Kofta dumplings, and the sweet Malai Kulfi.

Uses[edit]

Cream is the main ingredient in sweet dishes like Malai Pedha , Ras Malai and Malai Kulfi .[2] In this recipe for Malai Kofta, the Koftas are made with potatoes and paneer .[3] There are numerous variations of the Malai Kofta curry recipe .[4] Keep collecting the Malai in the same container and refrigerate it .[5] Malai refers to the cream and Kofta refers to the fried dumpling balls .[6] 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. [7]

See also[edit]

References[edit]

Homemade Butter Recipe