Malai

Malai is a rich, creamy delight originating from the Indian subcontinent, and it is a staple in Indian cuisine, particularly in desserts. Preparing malai is straightforward but demands some patience. Begin by heating non-homogenized whole milk to around 80°C (about 176°F) for approximately an hour. Once heated, allow it to cool, forming a thick, yellowish layer of cream on the surface. This layer consists of fat and coagulated proteins, which you then skim off. This process is typically repeated to remove most of the fat, resulting in malai with about 55% butterfat.

Buffalo milk is commonly preferred for making malai due to its higher fat content, which ranges from 5 to 12%. However, cow's milk, which has a fat content of 3 to 5%, can also be effectively used. The crucial step is to boil and cool the milk, allowing that delicious layer of malai to form.

Malai is incredibly versatile and is used in a variety of dishes. For instance, it is a key ingredient in malai kofta, where creamy dumplings made from potatoes and paneer are enriched with malai. Another popular dish is malai pedha, a sweet treat, as well as ras malai and malai kulfi, both of which are beloved desserts.

In savory dishes, malai adds a luxurious touch. Take methi matar malai, for example, where green peas and fenugreek leaves are cooked in a rich, creamy sauce made from malai. Whether in sweet or savory dishes, malai brings a luscious, creamy texture that elevates any dish it is added to.