Malai is a type of clotted cream that originates from the Indian subcontinent and is used in Indian cuisine, especially in sweets. It is made by heating non-homogenized whole milk to about 80 degrees Celsius and then cooling it down to 4 degrees Celsius, which causes the cream to rise to the top and form a thick, yellowy clotted cream. Malai has about 55% butterfat and is made from buffalo milk or cows milk with varying fat contents. Buffalo milk is thought to produce better malai because of its high fat content. Malai is a major ingredient in dishes like malai kofta dumplings and in sweet dishes like malai pedha, ras malai, and malai kulfi. It is also used in curries and other savory dishes. Malai is a source of important nutrients like vitamins A, D, and E, as well as minerals like calcium, potassium, and magnesium.