Mallie (Indian Reduced Milk Cream)
A traditional Indian reduced milk preparation with the consistency of blancmange, used as a base for Indian sweetmeats. This slow-cooked milk reduction creates a rich, creamy dessert base.
Ingredients
- 8 cups Whole milk (Will reduce to less than 4 cups)
- 0 to taste Sugar (optional) (For sweetening if desired, though traditionally unsweetened for use in other preparations)
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Instructions
- 1Pour the whole milk into a heavy-bottomed wide pan or pot. Place over low heat and bring to a gentle simmer, stirring occasionally to prevent scorching on the bottom.
- 2Maintain a gentle simmer over low heat, stirring every 5-10 minutes to prevent sticking and ensure even reduction. Scrape down the sides of the pan periodically to incorporate any milk solids that form. Continue cooking until the milk has reduced to less than half its original volume (approximately 3-3.5 cups from 8 cups).
- 3The milk should be noticeably thickened and have a creamy, slightly golden color. It should coat the back of a spoon. Remove from heat when the desired reduction is achieved.
- 4Transfer the reduced milk to a clean bowl or container. Allow to cool completely at room temperature, then refrigerate. As it cools, it will thicken to the consistency of a well-made blancmange or thick custard.
