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Malai

Name: Malai
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings (0.25 cup each)
Cuisine: indian
Ingredients: 1 l whole milk (Full-fat and non-homogenized for best results)

RATING

4.5/5(87)

TASTE SCORE

7/10

A simple, traditional method for making rich, thick clotted cream at home. This luscious, unsweetened cream, known as malai, is perfect for topping desserts, enriching curries, or simply enjoying with bread and sugar.

PREP

COOK

30m

SERVES

0.25 CUP

157 cal

SERVINGS

INGREDIENTS

For 4 servings

1 lwhole milk · Full-fat and non-homogenized for best results

NUTRITION · PER SERVING

157

CALORIES · 0.25 CUP

Protein8g · 20%

Carbs12g · 31%

Fat9g · 52%

Fiber0g

Sodium111mg

Potassium386mg

Phosphorus216mg

How we calculate →

INSTRUCTIONS

7 steps. 30 minutes total.

7 STEPS

1
Step 1
- a.Pour the milk into a wide, heavy-bottomed pan.
2
Step 2
- a.Heat the milk on medium heat and bring it to a gentle boil.
3
Once it boils, reduce the heat to the lowest setting
- a.Let it simmer gently, uncovered and undisturbed, for 25-30 minutes. A thick layer of cream will form on the surface.
4
Turn off the heat and let the pan cool down completely to room temperature
- a.Do not disturb the cream layer.
5
Once cool, carefully place the pan in the refrigerator
- a.Let it chill for at least 8-12 hours, or preferably overnight. This will solidify the malai.
6
Step 6
- a.After chilling, use a spatula to gently separate the thick layer of malai from the sides of the pan. Carefully lift the entire layer and transfer it to an airtight container.
7
Store the malai in the refrigerator for up to 3-4 days
- a.The leftover milk can be used for drinking or making other dishes.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
Use the widest and shallowest pan you have. This provides a larger surface area for a thicker layer of cream to form.
2
It is crucial not to stir the milk while it is simmering or cooling, as this will break the cream layer.
3
For the richest malai, use the freshest, non-homogenized, full-fat buffalo milk if available.
4
The leftover milk is essentially skimmed milk and is perfect for making tea, coffee, or setting yogurt.

RECIPE VARIATIONS