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'''Malai''' (Hindi: [[wikt:मलाई|मलाई]]) is a type of [[clotted cream]], originating from the [[Indian subcontinent]], used in the [[cuisine of the Indian subcontinent]], especially, in regards to [[sweets from the Indian subcontinent]].<ref>{{cite book |last1=Tamime |first1=Adnan Y. |title=Dairy Fats and Related Products |date=2009 |publisher=John Wiley & Sons |isbn=9781444316230 |page=128 |url=https://books.google.com/books?id=9h9dnGz7aP0C&q=malai+%22clotted+cream%22&pg=PA128 |accessdate=6 November 2019 |language=en}}</ref><ref>{{cite book |last1=Gupta |first1=Niru |title=Cooking The U.P. Way |date=2001 |publisher=Orient Blackswan |isbn=9788125015581 |page=xii |url=https://books.google.com/books?id=fNXSe1mYhg8C&q=malai+%22clotted+cream%22&pg=RA2-PR1 |accessdate=6 November 2019 |language=en}}</ref> It is made by heating non-homogenized [[whole milk]] to about 80 °C (180 °F) for about one hour and then | '''Malai''' (Hindi: [[wikt:मलाई|मलाई]]) is a type of [[clotted cream]], originating from the [[Indian subcontinent]], used in the [[cuisine of the Indian subcontinent]], especially, in regards to [[sweets from the Indian subcontinent]].<ref>{{cite book |last1=Tamime |first1=Adnan Y. |title=Dairy Fats and Related Products |date=2009 |publisher=John Wiley & Sons |isbn=9781444316230 |page=128 |url=https://books.google.com/books?id=9h9dnGz7aP0C&q=malai+%22clotted+cream%22&pg=PA128 |accessdate=6 November 2019 |language=en}}</ref><ref>{{cite book |last1=Gupta |first1=Niru |title=Cooking The U.P. Way |date=2001 |publisher=Orient Blackswan |isbn=9788125015581 |page=xii |url=https://books.google.com/books?id=fNXSe1mYhg8C&q=malai+%22clotted+cream%22&pg=RA2-PR1 |accessdate=6 November 2019 |language=en}}</ref> 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 [[protein]]s forms on the surface, which is skimmed off.<ref>{{cite web|last=Gupta|first=Mamta|title=Butter Making at Home|url=http://www.mamtaskitchen.com/recipe_display.php?id=13461|accessdate=16 May 2012}}</ref> 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 | 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. | ||
==Uses== | ==Uses== | ||
[[File:Ras-Malai.jpg|thumb|[[Ras malai]], balls of [[chhena]] ([[paneer]]) soaked in malai]] | [[File:Ras-Malai.jpg|thumb|[[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]]''.<ref name="glossary">{{cite web|url=http://www.tarladalal.com/glossary-cream-851i|title=Cream Glossary - Recipes with Cream - Tarladalal.com|website=www.tarladalal.com}}</ref> | Malai is a major ingredient in malai [[kofta]] dumplings and in sweet dishes like ''malai [[pedha]]'', ''[[ras malai]]'' and ''malai [[kulfi]]''.<ref name="glossary">{{cite web|url=http://www.tarladalal.com/glossary-cream-851i|title=Cream Glossary - Recipes with Cream - Tarladalal.com|website=www.tarladalal.com}}</ref> Fried koftas are made with potatoes and [[paneer]].<ref>{{cite web|url=http://www.vegrecipesofindia.com/malai-kofta/|title=malai kofta recipe, how to make malai kofta recipe - malai kofta curry recipe|date=4 May 2013|publisher=}}</ref> 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.<ref name="glossary"/> | ||
==See also== | ==See also== | ||
* [[Kaymak]] | * [[Kaymak]] | ||
* [[Qishta|Ashta,Kashta]] a very similar textured skimmed off clotted cream from the Middle-East | |||
* [[Nata de coco|Coconut cream]] | * [[Nata de coco|Coconut cream]] | ||
Latest revision as of 21:26, 19 June 2022
 | This article needs additional citations for verification. (October 2012) |
Malai (Hindi: मलाई) is a type of clotted cream, originating from the Indian subcontinent, used in the cuisine of the Indian subcontinent, especially, in regards to 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] 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 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.
Uses[edit | edit source]
Malai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha, ras malai and malai kulfi.[4] Fried koftas are made with potatoes and paneer.[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.[4]
See also[edit | edit source]
- Kaymak
- Ashta,Kashta a very similar textured skimmed off clotted cream from the Middle-East
- Coconut cream
References[edit | edit source]
- ↑ 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.
- ↑ 4.0 4.1 "Cream Glossary - Recipes with Cream - Tarladalal.com". www.tarladalal.com.
- ↑ "malai kofta recipe, how to make malai kofta recipe - malai kofta curry recipe". 4 May 2013.