Why is my malai filling becoming too thin?

It usually happens if the malai is not cold enough or if it is stirred too much. Use chilled malai and mix gently just until smooth.

Can I use cream instead of fresh malai?

Yes, but the taste and texture will be different. Fresh malai gives the classic Indian bakery feel, while regular cream may be lighter and less dense.

Should Malai Bun be served cold or at room temperature?

It is best chilled or slightly cool, because the filling stays thick and refreshing and the buns hold their shape better.

How do I store leftover Malai Bun?

Store leftovers in the refrigerator in a covered container and eat them soon, as the buns will gradually soften from the cream.

Can I skip the pistachios on top?

Yes, but they add a nice crunch and bakery-style finish. You can also replace them with almonds if preferred.

Home / Recipes / indian / Malai Bun

indianEasyeggetariansoy free

Malai Bun

RATING

4.4/5(62)

TASTE SCORE

8/10

A bakery-style Indian snack made by splitting soft sweet buns and filling them with fresh malai, sugar, and a hint of cardamom. It is rich, simple, and best served chilled for an easy tea-time treat.

PREP

10m

COOK

SERVES

1 PIECE

526 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcssweet bun · soft bakery-style buns, slit through the center1 cupmalai · fresh milk cream, chilled and lightly loosened2 tbspsugar1 pinchcardamom powder1 tbsppistachio · finely chopped, for topping

NUTRITION · PER SERVING

526

CALORIES · 1 PIECE

Protein7g · 5%

Carbs50g · 38%

Fat34g · 58%

Fiber2g

Sugar31g

Saturated fat19g

Cholesterol101mg

Sodium292mg

Potassium162mg

Phosphorus126mg

How we calculate →

METHOD · 5 STEPS

mix · ~2 min
Mix the malai filling.
Add malai, sugar, and cardamom powder to a bowl. Mix gently until the sugar starts to dissolve and the cream is smooth but still thick.
prep · ~2 min
Prepare the buns.
Slice each sweet bun through the middle, keeping one side attached if you like a sandwich shape. Open them gently so they do not tear.
assemble · ~3 min
Fill the buns with malai.
1.Spoon a generous layer of the malai mixture inside each bun.
2.Spread it evenly from edge to edge.
3.Press the bun lightly so the filling settles in place.
garnish · ~1 min
Finish with pistachio.
Sprinkle chopped pistachio over the exposed malai filling for a light crunch and a bakery-style finish.
serve
Serve the malai buns chilled or at cool room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use very soft, fresh buns; day-old buns can taste dry against the rich malai filling.
2
Keep the malai well chilled before mixing so it stays thick and does not soak into the bun too quickly.
3
Mix only until the sugar begins dissolving; over-stirring can loosen the cream and make the filling runny.
4
Open the buns gently with a small serrated knife to keep the top intact and avoid tearing the crumb.
5
Spread the malai all the way to the edges for that bakery-style look and an even bite in every piece.
6
Chill the filled buns for 10 to 15 minutes before serving if you want a neater, firmer filling.
7
Assemble just before serving for the best texture, since the buns soften as they sit with the cream.