Malai

* 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.
Category:Pakistani Food Glossary