Pakistani Malai

[lazy_daisy]

Re: Pakistani Malai

@Lusi

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...

this sounds like ordinary cream

malai is cream?

fungay ...if you have a farm near you you may be able to do what Lusi says using fresh millak from the farm

if you cant get a recipe
lets pretend its divine intervention... this malai stuff sounds like a heart attack waiting to happen:)