Malai: Difference between revisions

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{{Infobox settlement
{{other uses}}
| name                    = Malai
{{Use dmy dates|date=August 2019}}
| native_name            =  
{{Refimprove|date=October 2012}}
| native_name_lang        =
'''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&nbsp;°C (180&nbsp;°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.
| settlement_type        = Village
| pushpin_map            =
| pushpin_map_caption    =
| coordinates            =
| subdivision_type        = Country
| subdivision_name        = [[India]]
| subdivision_type1      = [[States and territories of India|State]]
| subdivision_name1      = [[Maharashtra]]
| subdivision_type2      = [[List of districts of India|District]]
| subdivision_name2      = [[Nandurbar]]
| subdivision_type3      = Tehsil
| subdivision_name3      = [[Nawapur]]
| government_type        = [[Panchayati raj (India)|Panchayat raj]]
| governing_body          = [[Gram panchayat]]
| unit_pref              = Metric
<!-- ALL fields with measurements have automatic unit conversion -->
<!-- for references: use <ref>tags -->
| elevation_m            =  
| population_as_of        = 2009
| population_blank1_title = Total Households
| population_blank1      = 0
| population_blank2_title = Village code
| population_blank2      = 525924
| population_footnotes    =
| population_total        = 0
| population_density_km2  = auto
| population_note        =  
| population_demonym      =  
| demographics_type1      = Languages
| demographics1_title1    = Official
| demographics1_info1    = Marathi
| demographics1_title2    =  
| demographics1_info2    =  
| timezone1              = [[Indian Standard Time|IST]]
| utc_offset1            = +5:30
| postal_code_type        =  
| postal_code            =  
| area_total_ha          = 130.7
| area_code_type          =  
| area_code              =  
| registration_plate      =  
| iso_code                = IN-MH
| blank1_name_sec2        =
| blank1_info_sec2        =  
| website                =  
| footnotes              =
}}
'''Malai''' is a village in [[Nawapur]] tehsil in [[Nandurbar district]] of [[Maharashtra]] [[States and territories of India|State]], India. It is located {{convert|27|km}} from sub district headquarter and {{convert|40|km}} from district headquarter. The village is [[Administration (government)|administrated]] by [[Sarpanch]] an elected representative of the village as per [[Panchayati raj (India)]]. <ref name="census">{{cite web | url=https://censusindia.gov.in/2011census/dchb/DCHB_Village_Release_2700.xlsx | title=District Census Hand Book | work=indiapost.gov.in}}</ref>


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


== Demography ==
==Uses==
As of 2009, The village has a total number of 0 houses and a population of 0 of which 0 are males while 0 are females. According to the report [[published]] by [[Census India]] in 2011, out of the total population of the village 0 people are from [[Scheduled Castes and Scheduled Tribes|Schedule Caste]] and 0 are from Schedule Tribes Caste.<ref name="census" />  
[[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> 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==
*[[List of villages in India]]
* [[Kaymak]]
* [[Qishta|Ashta,Kashta]] a very similar textured skimmed off clotted cream from the Middle-East
* [[Nata de coco|Coconut cream]]


== References ==
==References==
{{reflist}}
{{reflist}}


[[Category:Villages in Nandurbar district]]
{{Authority control}}


 
[[Category:Indian dairy products]]
{{geo-stub}}
[[Category:Pakistani cuisine]]
[[Category:Indian cuisine]]

Latest revision as of 21:26, 19 June 2022

For other uses, see Malai (disambiguation).

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]

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.[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]

References[edit | edit source]

  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.
  4. ↑ 4.0 4.1 "Cream Glossary - Recipes with Cream - Tarladalal.com". www.tarladalal.com.
  5. ↑ "malai kofta recipe, how to make malai kofta recipe - malai kofta curry recipe". 4 May 2013.
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