Recipes - 5 Mouth-Watering Malai Dishes For A Perfect Saturday Dinner Party

Malai or cream is a versatile ingredient that can be used to make a variety of delicious dishes. If you're looking to impress your guests at your Saturday dinner party, consider making one of these five malai recipes:

Malai Kofta

Malai Kofta is a popular North Indian dish that consists of deep-fried balls made of potato and paneer (Indian cottage cheese) that are served in a creamy tomato-based gravy. Here is a simple recipe for making Malai Kofta:

Ingredients

2 cups grated paneer
2 cups boiled and mashed potatoes
1/2 cup cornflour
1/2 cup chopped cashews
1/2 cup raisins
1/2 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala powder
1 tsp red chilli powder
Salt, to taste
Oil, for deep-frying

For the gravy

2 cups tomato puree
1 cup cream
1/2 cup cashew paste
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
Salt, to taste
Oil, for cooking

Method

- In a mixing bowl, combine grated paneer, mashed potatoes, cornflour, chopped cashews, raisins, cumin seeds, coriander powder, garam masala powder, red chilli powder, and salt. Mix well to form a smooth mixture.

- Divide the mixture into equal-sized balls and roll them gently between your palms to form koftas.

- Heat oil in a deep frying pan and carefully place the koftas into the hot oil. Fry until golden brown and crisp. Remove from oil and set aside.

- In a separate pan, heat some oil and add cumin seeds. Once the cumin seeds crackle, add ginger paste and garlic paste. Fry for a few seconds.

- Add tomato puree, red chilli powder, coriander powder, garam masala powder, and salt. Cook until the gravy thickens and the oil starts to separate.

- Add cashew paste and cream to the gravy and stir well. Cook for a few minutes until the gravy thickens again.

- Add the fried koftas to the gravy and cook for a few minutes on low heat.

- Garnish with some chopped coriander leaves and serve hot with naan, roti, or rice.

Malai Chicken

Malai chicken is a creamy and mildly-spiced dish that is made by marinating chicken in a mixture of yogurt, malai, and spices, and then grilling or baking it. It can be served with rice or naan.

Ingredients

500g boneless chicken
1 cup yogurt
1/2 cup heavy cream
2 tbsp ginger paste
2 tbsp garlic paste
1 tbsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
2 tbsp oil

Method

- Marinate the chicken with yogurt, ginger paste, garlic paste, and salt. Keep it in the refrigerator for 2-3 hours.

- Preheat the oven to 375°F (190°C).

- Grease a baking dish with oil and place the marinated chicken in it.

- In a bowl, mix the heavy cream, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.

- Pour the mixture over the chicken and mix well.

- Bake the chicken for 25-30 minutes or until it's cooked through.

- Serve hot with rice or naan.

Malai Prawn Curry

Malai prawn curry is a delicious and creamy curry that is made with prawns, malai, tomatoes, and spices. It is often served with rice or naan.

Ingredients

500g prawns, peeled and deveined
1 cup malai (fresh cream)
2 onions, finely chopped
2 tomatoes, finely chopped
2 green chilies, slit lengthwise
2 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Salt, to taste
2 tbsp oil
Fresh coriander leaves, chopped for garnishing

Method

- In a pan, heat oil over medium heat. Add onions and sauté until translucent.

- Add ginger-garlic paste and green chilies, and sauté for a minute.

- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for 5-7 minutes until the tomatoes are soft and pulpy.

- Add the prawns and cook for 5-7 minutes until they turn pink and are cooked through.

- Add malai (fresh cream) and mix well. Cook for another 2-3 minutes.

- Garnish with fresh coriander leaves and serve hot with rice or roti.

Malai Kulfi

Malai Kulfi is a traditional Indian frozen dessert that is made with milk, sugar, and cardamom. It has a creamy texture and a rich, sweet flavor that is perfect for satisfying your sweet tooth on a hot day. Here's a simple recipe for making Malai Kulfi at home:

Ingredients

1 liter full-fat milk
1/2 cup sugar
1/2 tsp cardamom powder
2 tbsp chopped pistachios
2 tbsp chopped almonds
2 tbsp chopped cashews

Method

- Pour the milk into a heavy-bottomed saucepan and bring it to a boil over medium heat.

- Reduce the heat to low and let the milk simmer for about 40-45 minutes, stirring occasionally, until it has reduced to about half its original volume and has thickened
.
- Add the sugar and cardamom powder to the milk and stir well until the sugar has completely dissolved.

- Remove the saucepan from the heat and let it cool down to room temperature.

- Once the milk has cooled down, add the chopped pistachios, almonds, and cashews to it and mix well.

- Pour the mixture into kulfi molds or any small container of your choice and freeze for at least 6 hours or overnight.

- To serve, dip the molds in hot water for a few seconds to loosen the kulfi and then unmold it onto a plate.

Malai Ladoo

Malai Ladoo is a traditional Indian sweet made with condensed milk and fresh cream. It is a popular dessert that is often prepared during festivals and special occasions. Here's a simple recipe to make Malai Ladoo at home:

Ingredients

1 cup fresh cream
1 cup condensed milk
1 cup milk powder
1/2 tsp cardamom powder
1/4 cup chopped pistachios and almonds

Method

- In a pan, heat the fresh cream on medium flame.

- Add the condensed milk to the pan and mix well.

- Add the milk powder and cardamom powder to the pan and mix well.

- Keep stirring the mixture on medium heat until it thickens and starts to leave the sides of the pan. This should take around 10-15 minutes.

- Remove the pan from heat and let the mixture cool down.

- Once the mixture is cool enough to handle, take small portions and roll them into balls.

- Roll the balls in chopped pistachios and almonds.

- Refrigerate the ladoos for at least 30 minutes before serving.