Pakistani Malai

[funguy]

Re: Pakistani Malai

I know how it's made in Pak. My question was on how to make it with ingredients available in USA.

[Lusi]

Re: Pakistani Malai

I would say do the same thing. Maybe use half n half. I know when we are making kheer at home after like hour or two of cooking thick malai forms over it. (we make kheer with half n half and whole milk) so I would suggest you take a cup of half n half, when it come to boil slow the down the heat and let it cook for some time. (maybe half an hour). then let it cool and check after few hours.

[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:)

[suroor_ca02]

Re: Pakistani Malai

wait, isnt it balai instead of malai?

[DB]

Re: Pakistani Malai

Try eating Ricotta cheese with paratha, tastes almost the same (well not entirely but has that nostalgia to it). I loooooooove malai! Esp’ milk pak wali