Malai

Malai is a type of cream used in Indian cuisine. It is made by heating non-homogenized whole milk to about 80°C (180°F) for about one hour and then allowing it to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the cream. This cream is used in the preparation of various Indian dishes, sweets and desserts.

Production

The production of Malai involves the boiling of milk at a high temperature until a layer of cream forms on the surface. This cream is then skimmed off and cooled. The process is usually repeated several times to ensure that most of the cream is removed. The cream is then churned to form butter, which can be used as is or further processed to produce ghee.

Uses

Malai is used in a variety of Indian dishes, including curries, sweets and desserts. It is also used as a base for many Indian gravies. In addition to its use in cooking, Malai can also be used as a skin moisturizer.

Health Benefits

Malai is rich in vitamins and minerals, including Vitamin A, Vitamin D, and Calcium. It is also a good source of energy due to its high fat content. However, due to this high fat content, it should be consumed in moderation.

See Also

• Milk
• Cream
• Indian cuisine
• Ghee