Rishika Baranwal
Churn malai into butter, then heat until the solids separate. Strain to get pure, aromatic ghee.
Whip malai into creamy white butter, perfect for spreading on bread or parathas.
Add a dollop of malai to curries for a rich, creamy texture and subtle sweetness.
Spread malai on toast with sugar or honey for a quick, delicious snack.
Use malai as a spread in sandwiches, mixing it with herbs or spices for added flavor.
Make malai peda by cooking malai with sugar and cardamom, or blend with condensed milk for malai kulfi.