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Victorian Mallie Malai

Victorian Mallie Malai is a traditional Anglo-Indian recipe from the 1860s for a classic method of making malai, Indian clotted cream, by boiling and then chilliing whole milk. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Mallie Malai.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Additional Time:

(+cooling and chilling)

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesFusion RecipesBritish Recipes

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This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
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Original Recipe


281.—Mallie, or Cream as prepared by the Natives


Boil down over a slow fire milk to less than half its original quantity, and when cold it will be of the
strength and consistency of a well-made blanc mange.

N.B.—The best Indian sweetmeats are made of mallie.

Modern Redaction



This, of course is what we would know today as Malai; milk or cream cooked for hours at just below boiling point so that it coagulates, yielding a product similar to clotted cream.

With modern refrigeration making malai is much simpler, so I am presenting that methodology here.

Ingrednets:


1l whole fresh milk

Method:

Pour the milk into a large pan (it will bubble up as it boils so you will need a very large pan to be save). Reduce eto a brisk simmer and cook for 20 minutes. Take off the heat and set aside for 30 minutes to cool.

After this time, transfer to a bowl and place in the refrigerator. As the milk chills, the malai will raise to the top. Collect with a slotted spoon and transfer to a fresh bowl.

Over the next few hours more malai will collect. Transfer this to the storage bowl.

You malai is now ready; note that it has a slightly sour taste. I don't particularly mind so I use with both savoury and dessert dishes. You can use this in any curry recipe, in place of curds and for preparing sweetmeats and ras malai.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.