Clotted Cream

Malai is collected daily in Pakistani households that buy raw milk — the milk is boiled, cooled, and the cream layer that forms on top is skimmed off and refrigerated. Multiple days of malai are used to make makhan (butter) or added to desserts like malai kulfi and malai cake. In the chai culture of Lahore, malai waali chai (tea with a thick layer of clotted cream floating on top) is an iconic morning ritual. Malai is also added to karahi chicken in the final minutes for richness.