Malai

Malai (Hindi: मलाई) is a type of clotted cream, originating from the Indian subcontinent. It is used in the cuisine of the Indian subcontinent, especially in sweets from the Indian subcontinent.^[1]^[2] It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then cooling it. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.^[3]

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 boiled and then cooled down to 4 °C (39 °F) for best results. Similarly, cow's milk with milk fat from 3 to 5% is boiled and cooled to make malai.

^ Tamime, Adnan Y. (2009). Dairy Fats and Related Products. John Wiley & Sons. p. 128. ISBN 9781444316230. Retrieved 6 November 2019.
^ Gupta, Niru (2001). Cooking The U.P. Way. Orient Blackswan. p. xii. ISBN 9788125015581. Retrieved 6 November 2019.
^ Gupta, Mamta. "Butter Making at Home". Retrieved 16 May 2012.

[1] Tamime, Adnan Y. (2009). Dairy Fats and Related Products. John Wiley & Sons. p. 128. ISBN 9781444316230. Retrieved 6 November 2019.

[2] Gupta, Niru (2001). Cooking The U.P. Way. Orient Blackswan. p. xii. ISBN 9788125015581. Retrieved 6 November 2019.

[3] Gupta, Mamta. "Butter Making at Home". Retrieved 16 May 2012.

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