Malai

Malai is a cooking ingredient 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

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[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

References

  1. ↑ Gupta, Mamta. "Butter Making at Home". Retrieved 16 May 2012.
  2. 1 2 "Cream Glossary - Recipes with Cream - Tarladalal.com". www.tarladalal.com.
  3. ↑ "malai kofta recipe, how to make malai kofta recipe - malai kofta curry recipe". 7 May 2016.
  4. ↑ "malai kofta recipe, how to make malai kofta recipe - malai kofta curry recipe". 4 May 2013.
  5. ↑ "Homemade Fresh Cream - How to make fresh cream - Sharmis Passions". 4 February 2013.



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