dairy
Clotted cream
Malai
5 g1 teaspoon
15 g1 tablespoon
Measured purely by mass in grams
Instead of Clotted cream
Double creamUse 100% of the weight. Stir straight into curries off the heat; mimics the rich, buttery mouthfeel of clotted cream or fresh malai.
Single creamUse 100% of the weight. Simmer the sauce for a few extra minutes to evaporate excess moisture and thicken the texture.
Milk solidsUse 70% of the weight, whisked with a splash of whole milk. Imparts deep, cooked-milk richness with a subtle graininess suited to Mughlai gravies.
