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A simple, traditional method for making rich, thick clotted cream at home. This luscious, unsweetened cream, known as malai, is perfect for topping desserts, enriching curries, or simply enjoying with bread and sugar.
Pour the milk into a wide, heavy-bottomed pan.
Heat the milk on medium heat and bring it to a gentle boil.
Once it boils, reduce the heat to the lowest setting. Let it simmer gently, uncovered and undisturbed, for 25-30 minutes. A thick layer of cream will form on the surface.
Turn off the heat and let the pan cool down completely to room temperature. Do not disturb the cream layer.
Once cool, carefully place the pan in the refrigerator. Let it chill for at least 8-12 hours, or preferably overnight. This will solidify the malai.
After chilling, use a spatula to gently separate the thick layer of malai from the sides of the pan. Carefully lift the entire layer and transfer it to an airtight container.
Store the malai in the refrigerator for up to 3-4 days. The leftover milk can be used for drinking or making other dishes.
A simple, traditional method for making rich, thick clotted cream at home. This luscious, unsweetened cream, known as malai, is perfect for topping desserts, enriching curries, or simply enjoying with bread and sugar.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 157.08 calories per serving with 8.24g of protein, it's a beginner-friendly recipe perfect for dessert or side.
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Create a vegan alternative by chilling a can of full-fat coconut milk overnight. Scoop out the solid cream that separates at the top.
For a quick substitute, you can use store-bought heavy cream or clotted cream, which offers a similar richness for recipes.
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