Heat the milk and bring it to a boil for 5 to 10 minutes (depends on what type of milk you get). After the milk has been cooked, let it aside for 30 minutes or a few hours in the refrigerator to allow the thick malai to settle at the surface. Continue to collect the malai in the same container and store it in the refrigerator.
How to make malai kofta?
How to make malai kofta from scratch. To prepare malai kofta, boil potatoes until they are tender but not mushy, about 15 minutes. Crumble them and add them to a mixing bowl with the crumbled paneer, ginger paste, corn flour, salt, garam masala, and chopped coriander leaves. Stir well to combine all of the ingredients. Add raisins and cashews, if desired.
