📝 About This Recipe
A cornerstone of South Asian hospitality, Malai is the velvety, luxurious 'clotted cream' of the East, celebrated for its unmatched richness and delicate floral undertones. This recipe elevates the traditional process of slow-simmering full-fat milk, capturing the thick, golden skin that forms on the surface to create a spreadable masterpiece. Infused with aromatic saffron and green cardamom, it offers a sophisticated balance of sweetness and dairy depth that transforms any bread or dessert into a royal treat.
🥗 Ingredients
The Dairy Base
- 2 liters Full-Fat Buffalo or Cow Milk (Must be non-homogenized for the best fat yield)
- 1 cup Heavy Cream (Minimum 36% fat content to enrich the texture)
Infusions & Sweeteners
- 12-15 pieces Saffron Strands (High quality, lightly crushed)
- 4 pieces Green Cardamom Pods (Lightly cracked to release oils)
- 3 tablespoons Confectioners' Sugar (Adjust to taste for a subtle sweetness)
- 1/2 teaspoon Rose Water (Edible grade for a floral finish)
Garnish & Texture
- 1 tablespoon Pistachios (Slivered or finely chopped)
- 1 teaspoon Dried Rose Petals (Food grade for visual appeal)
- 1 sheet Silver Leaf (Chandi ka Warq) (Optional, for a traditional festive look)
👨🍳 Instructions
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1
In a wide, heavy-bottomed pan (like a kadhai or Dutch oven), combine the full-fat milk and heavy cream. The wide surface area is crucial for maximum skin formation.
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2
Bring the milk mixture to a gentle boil over medium heat, stirring occasionally to ensure the bottom does not scorch.
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3
Once boiling, reduce the heat to the lowest possible setting. The milk should barely simmer, with small bubbles occasionally breaking the surface.
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4
Add the cracked cardamom pods to the milk. This allows the spice to infuse slowly as the milk reduces.
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5
Allow the milk to sit undisturbed for 15-20 minutes. A thick, pale yellow layer of fat (the malai) will begin to form on the surface.
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6
Using a spatula or a wide spoon, gently push the formed skin toward the sides of the pan, sticking it to the edges just above the milk line.
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7
Repeat this process every 15 minutes as new layers form. Continue for about 1.5 to 2 hours until the milk has reduced by half and you have a thick ring of cream around the pan.
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8
In a small bowl, soak the saffron strands in 2 tablespoons of the warm milk for 10 minutes until the liquid turns deep orange.
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9
Turn off the heat. Carefully scrape the accumulated cream layers from the sides of the pan back into the thickened milk concentrate.
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10
Stir in the saffron-infused milk, confectioners' sugar, and rose water. Mix very gently to keep some of the 'clotted' texture intact.
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11
Transfer the mixture to a shallow glass bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours (ideally overnight) to set into a thick spread.
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12
Before serving, discard the cardamom pods and garnish with slivered pistachios and dried rose petals.
💡 Chef's Tips
Use the widest pan you own; more surface area means more malai skin and a faster cooking time. Avoid stirring the surface once the skin starts forming, as breaking the layer prevents it from thickening properly. If the milk starts to brown or smell nutty, the heat is too high—keep it on a 'whisper' of a flame. For a smoother spread, you can lightly whisk the final chilled product, but traditionalists prefer the chunky, layered texture. If you cannot find non-homogenized milk, adding the extra cup of heavy cream is essential to ensure enough fat content for the spread.
🍽️ Serving Suggestions
Slather generously over warm, toasted Shirmal or Brioche bread for a decadent breakfast. Serve alongside fresh Alphonso mango slices or poached pears for a sophisticated dessert. Pair with a hot cup of Masala Chai to balance the richness of the cream. Use as a topping for Jalebis or Gulab Jamuns to cut through their intense sweetness. Spread on a digestive biscuit and top with a drizzle of honey for a quick gourmet snack.