Malai


 * South Asian for clotted cream
 * Made by heating unpasteurized whole milk to about 80 °C (180 °F) for about one hour and then allowing to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.
 * Repeat the process to remove more fat.
 * Malai has about 55% butterfat.
 * Buffalo milk is thought to produce better malai because of its high fat content.
 * Malai is used in such recipes as Malai Kofta, Sweet Malai Kulfi, and Rasmalai Bengali.