J u m p t o c o n t e n t
M a i n m e n u
M a i n m e n u
N a v i g a t i o n
● M a i n p a g e ● C o n t e n t s ● C u r r e n t e v e n t s ● R a n d o m a r t i c l e ● A b o u t W i k i p e d i a ● C o n t a c t u s ● D o n a t e
C o n t r i b u t e
● H e l p ● L e a r n t o e d i t ● C o m m u n i t y p o r t a l ● R e c e n t c h a n g e s ● U p l o a d f i l e
S e a r c h
Search
A p p e a r a n c e
● C r e a t e a c c o u n t ● L o g i n
P e r s o n a l t o o l s
● C r e a t e a c c o u n t ● L o g i n
P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e ● C o n t r i b u t i o n s ● T a l k
( T o p )
1 U s e s
2 S e e a l s o
3 R e f e r e n c e s
T o g g l e t h e t a b l e o f c o n t e n t s
M a l a i
1 1 l a n g u a g e s
● ব া ং ল া ● E s p a ñ o l ● 한 국 어 ● ह ि न ् द ी ● ע ב ר י ת ● ಕ ನ ್ ನ ಡ ● മ ല യ ാ ള ം ● म र ा ठ ी ● N e d e r l a n d s ● 日 本 語 ● த ம ி ழ ்
E d i t l i n k s
● A r t i c l e ● T a l k
E n g l i s h
● R e a d ● E d i t ● V i e w h i s t o r y
T o o l s
T o o l s
A c t i o n s
● R e a d ● E d i t ● V i e w h i s t o r y
G e n e r a l
● W h a t l i n k s h e r e ● R e l a t e d c h a n g e s ● U p l o a d f i l e ● S p e c i a l p a g e s ● P e r m a n e n t l i n k ● P a g e i n f o r m a t i o n ● C i t e t h i s p a g e ● G e t s h o r t e n e d U R L ● D o w n l o a d Q R c o d e ● W i k i d a t a i t e m
P r i n t / e x p o r t
● D o w n l o a d a s P D F ● P r i n t a b l e v e r s i o n
I n o t h e r p r o j e c t s
● W i k i m e d i a C o m m o n s
A p p e a r a n c e
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
Malai (Hindi : मलाई ), is a type of clotted cream , originating from the Indian subcontinent , used in the cuisine of the Indian subcontinent , especially, in regards to sweets from the Indian subcontinent .[1] [2] 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.[3]
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.
Ras malai , balls of chhena (paneer ) soaked in malai
Malai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha , ras malai malai kulfi .[4] paneer .[5] methi matar malai where the main constituent is green peas.[4]
See also [ edit ]
References [ edit ]
^ Gupta, Mamta. "Butter Making at Home" . Retrieved 16 May 2012 .
^ a b "Cream Glossary - Recipes with Cream - Tarladalal.com" . www.tarladalal.com .
^ "malai kofta recipe, how to make malai kofta recipe - malai kofta curry recipe" . 4 May 2013.
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Malai&oldid=1208210341 " C a t e g o r i e s : ● I n d i a n d a i r y p r o d u c t s ● P a k i s t a n i c u i s i n e ● I n d i a n c u i s i n e H i d d e n c a t e g o r i e s : ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a ● U s e d m y d a t e s f r o m A u g u s t 2 0 1 9
● T h i s p a g e w a s l a s t e d i t e d o n 1 6 F e b r u a r y 2 0 2 4 , a t 1 9 : 4 1 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
