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Homemade Malai (Clotted Cream)

Updated: Apr 15

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.

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