malai

{{Short description|Dessert from India}}

{{other uses}}

{{Use dmy dates|date=August 2019}}

Malai (Hindi: मलाई) is a type of clotted cream, originating from the Indian subcontinent. It is used in the cuisine of the Indian subcontinent, especially in sweets from the Indian subcontinent.{{cite book |last1=Tamime |first1=Adnan Y. |title=Dairy Fats and Related Products |date=2009 |publisher=John Wiley & Sons |isbn=9781444316230 |page=128 |url=https://books.google.com/books?id=9h9dnGz7aP0C&q=malai+%22clotted+cream%22&pg=PA128 |accessdate=6 November 2019 |language=en}}{{cite book |last1=Gupta |first1=Niru |title=Cooking The U.P. Way |date=2001 |publisher=Orient Blackswan |isbn=9788125015581 |page=xii |url=https://books.google.com/books?id=fNXSe1mYhg8C&q=malai+%22clotted+cream%22&pg=RA2-PR1 |accessdate=6 November 2019 |language=en}} It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then cooling it. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.{{cite web|last=Gupta|first=Mamta|title=Butter Making at Home|url=http://www.mamtaskitchen.com/recipe_display.php?id=13461|accessdate=16 May 2012}}

Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content. Buffalo milk with fat contents varying from 5 to 12% is boiled and then cooled down to 4 °C (39 °F) for best results. Similarly, cow's milk with milk fat from 3 to 5% is boiled and cooled to make malai.