What is Malai
Malai is Souh Asian term for Clotted cream or Devonshire cream. It is made by heating non-homogenized whole milk to about 80°C (180°F) for about one hour and then allowing to cool. A thick yellowish layer o fat and coagulated protein forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat. Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content.
Clotted cream
Clotted cream is a thick cream made by indirectly heating unpasteurized cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts', hence its alternative name 'Clouted cream'.Ingredients: | ||||||||||||||
• 500 g Chicken • 2 tsp Ginger-Garlic Paste • ½ tsp Chili Powder • 100 g Cashew Nuts • 1 tsp Garam Masala • 50 g Curd • 50 g Oil • 50 g Cream • 3 medium Onions • 5 Green Chilies • 1 Lemon (juiced) • A bunch of Coriander Leaves • Salt (to taste) | ||||||||||||||
Method | ||||||||||||||
|
No comments:
Post a Comment