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.
Malai has about 55% butterfat.
It can be kept in a fridge for 1-2 days.
Serve it with Bread & Indian Sugar Crystals.