Malai is a South Asian term for clotted cream or Devonshire cream. It is made by heating non-homogenized 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. The process is usually repeated to remove most of the fat. Malai has about Half% butterfat. Buffalo milk is thought to produce better malai because of its high fat content.
Malai is used in such recipes as Malai Kofta dumplings and the sweet Malai Kulfi.
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