I need a recipe for the malai, balaee made from milk and eaten for breakfast in Pakistan. It is not the same as heavy cream sold here in USA.
I know an Aunty who would make an excellent malai at home from ingredients available in local grocery stores. If you know what I am talking about and have the recipe, would you please share it here?
Thanks!
Re: Pakistani Malai
If u r willing to experiment u can try the following. I have heard that adding half and half and full cream to full fat milk and then boiling it helps the balai rise to the top. cannot help with the amounts though.
Re: Pakistani Malai
Gross.
Re: Pakistani Malai
No, she is one of those 'recipe is a secret' dumbass.
SS- don't you eat butter?
MC- I don't wanna be your guinea pig...i need something already tested.
Re: Pakistani Malai
What are you going to do with it? As long as you don't put stringy malai on toast with 'Pakistani sugar" (the thick squarish granuled kind) on top, are you going to do that? Gross.
There is a universe of difference between makhan and malai.
Re: Pakistani Malai
yummy malai. i thought u can only get that with khalis desi milk only.
Re: Pakistani Malai
Doesn't malai come from "bhens" milk? Mom says the one from cow milk is very yellow and it's not what we are used to.
So first you will need a bhens.
Re: Pakistani Malai
edited: offtopic
Re: Pakistani Malai
Try giving the fresh milk a boil and letting it cool down at room temprature.
Re: Pakistani Malai
.
this is what you call an auntie :(
Re: Pakistani Malai
Yeah...she refused to share the recipe...b***h!
Not an aunty in the relative sense but just someone I knew for a little while.
Re: Pakistani Malai
Funguy, go to the general thread where the lovely Nia khan talks about flirting pick up a few pointers and then go back to the "auntie"
Fungo mungo, all you need is a twinkle in your eye and she'll soon give you the recipe
Re: Pakistani Malai
^ haha
I wonder if you boil heavy cream it might turn into malai....
Re: Pakistani Malai
I think you need very full fat non homogenized buffalo (bhains) milk to make that Malai without Aunty's "secret" recipe. Buffallo milk has the highest percentage of fat.
Why dont you try making it with organic goats milk .. that may be high fat.
Re: Pakistani Malai
Yuummmm! Balai with last nites chappati and some sugar sprinkled on top. Oh what nostalgia!
Re: Pakistani Malai
So first you will need a bhens.
I think Goat's milk is much tastier and hence the malai.
Cow's milk is off white while Bhens's is as white as a moonlight. The malaai of Bhens's milk is also little dense....
Now, I am not sure which milk do they sell in USA.. Is that of Cow or Bhens? In any case, to avoid any mistake, I agree with the post quoted above that the best thing is to buy a bhens yourself. Hope that will solve the problem.
WaisaY, you can boil the milk as much as you can till it is heavy enough and dense enough for not to boil.. then put it in Freezer for sometime ... don't forget to add sugar before putting it in Freezer. After sometime, a very tasty ice cream will be ready which is called Malai Qulfi... Enjoy it... you will forget the malai. Guaranteed and Promise.
Re: Pakistani Malai
^ that sounds like something called "condensed milk"
its sold in tins and its quite heavy (weightwise) in comparison to its size
Re: Pakistani Malai
In pakistan usually people boil the milk and let it cool. When thick malai forms over the milk they transfer that in a bowl/container.
The thick malai doesn't form right after boiling. If you boil the milk in the morning, let it cool and put it in the fridge, then by evening tea time you will find that thick malai over it.
When they have accumulated enough malai, they'll put that in freezer for few days and then take it out and make makkhan and desi ghee out of it. Anyhow you don't need to do that. You can simply eat that mali with paratha, sukkar, ghurr, zarda, etc etc...