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[edit] Malai

• South Asian for clotted cream
• Made by heating unpasteurized whole milk to about 80ºC (180ºF) for about one hour and then allowing to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.
• Repeat the process to remove more fat.
• Malai has about 55% butterfat.
• Buffalo milk is thought to produce better malai because of its high fat content.
• Malai is used in such recipes as Malai Kofta, Sweet Malai Kulfi, and Rasmalai Bengali.