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Malai

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  • South Asian for clotted cream
  • Made by heating unpasteurized whole milk to about 80 °C (180 °F) 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.

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