MALAI COOKIES

MALAI COOKIES

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In most Indian homes, its common practice to collect malai — the cream or the milk toppings or the top layer of the milk one gets after boiling. In my home, however, nobody is a fan of the malai. So generally we make ghee out of it but this time I wanted to do something different. I searched my old cook books that I have collected from so long — I don’t even remember the age at which my craze for cookery books started.

Long back, in an old book stall of Purani Dilli, I had bought this pocket sized book of chef Neeta Mehta, which had a recipe called malai cookies. I was very much temped to try the recipe. In the book, she bakes normal round cookies but I felt like experimenting by piping out my cookies and giving them a different shape, and for the first time I tried piping out these beauties, don’t they look cute.

Do try them out; they are simply crunchy, munchy and super yum. And with just 3 ingredients, you get unbelievable taste. So give it a try to believe me.

RECIPE FOR MALAI COOKIES:

Ingredients:

  • 1/2 cup – Maida (Refined flour)
  • 1/2 cup – Malai (This is the malai which we collect from the milk top everyday not the packet cream)
  • 1/2 cup – Sugar powdered with some elaichi (you can use less sugar if you like; we like it nice and sweet )

Method:

  1. Just mix the malai and the elaichi flavour sugar till nicely combined then mix in the maida well.
  2. Keep the mixture in the fridge for 15 to 20 minutes.
  3. Now, preheat the oven to 180 degrees for 10 minutes and grease a baking tray, put the above mixture in a piping bag fitted with a star nozzle  and pipe out the cookies on the baking tray lined with parchment paper or lightly grease the baking tray.
  4. Bake them for 8 to 10 minutes or till you get the desired colour, as every oven is different.
  5. Take them out and let it cool on the tray for a minute and then transfer it on wire rack and cool them.
  6. When they turn nice and crunchy store them in an airtight container and enjoy. Happy Baking.

Image of malai cookiesNote:

  • The Malai that you use should not have watery content or be loose, it should be like thick cream. If any liquid content is there drain it out.
  • As every flour is different, you may need some tablespoon of extra flour to have the desired piping consistency to let the cookies hold their shape while baking; if your dough is not perfect the cookies may not hold their shape while cooking. The dough should not be too thick or too loose, it should be just right to pipe out the cookies.
  • If you don’t want to pipe the cookies then you can make small flat balls of the dough and bake them. Just keep in mind that they shouldn’t be too thick in the center otherwise the center would remain undercooked and chewy.
5.0 from 2 reviews
MALAI COOKIES
 
Author:
Recipe type: Bakes, Cookies
Cuisine: Indian
Ingredients
  • ½ cup - Maida (Refined flour)
  • ½ cup - Malai (This is the malai which we collect from the milk top everyday not the packet cream)
  • ½ cup - Sugar powdered with some elaichi (you can use less sugar if you like; we like it nice and sweet)
Instructions
  1. Just mix the malai and the elaichi flavour sugar till nicely combined then mix in the maida well.
  2. Keep the mixture in the fridge for 15 to 20 minutes.
  3. Now, preheat the oven to 180 degrees for 10 minutes and grease a baking tray, put the above mixture in a piping bag fitted with a star nozzle and pipe out the cookies on the baking tray lined with parchment paper or lightly grease the baking tray.
  4. Bake them for 8 to 10 minutes or till you get the desired colour, as every oven is different.
  5. Take them out and let it cool on the tray for a minute and then transfer it on wire rack and cool them.
  6. When they turn nice and crunchy store them in an airtight container and enjoy. Happy Baking.
Notes
1. The Malai that you use should not have watery content or be loose, it should be like thick cream. If any liquid content is there drain it out.

2. As every flour is different, you may need some tablespoon of extra flour to have the desired piping consistency to let the cookies hold their shape while baking; if your dough is not perfect the cookies may not hold their shape while cooking. The dough should not be too thick or too loose, it should be just right to pipe out the cookies.

3. If you don’t want to pipe the cookies then you can make small flat balls of the dough and bake them. Just keep in mind that they shouldn’t be too thick in the center otherwise the center would remain under cooked and chewy.
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17 Comments

  1. Hi
    What changes does the recipe need if i have to use the packet fresh cream? I have one opened packet of cream and need to finish that in 7 days. :))

     
    • mukherjee soma

      Pranjail I have used my home made malai till now, you can experiment with the store bought cream if at any point you think that the dough is looking too wet add little quantities of maida to bring it to right piping consistency. But I would suggest that you try a small portion of the recipe first for the experiment. Do tell me if possible how was your experience would be happy to hear from you.?

       
      • Hi soma,
        Firstly thank you so much for your wonderful recipe. Yesterday I tried a batch of 1/3 cup with packet cream. Let me tell u they turned absolutely lovely. The only thing happened bcoz of cream was it took long time to bake. For batch of 1/3cup which yielded 10 cookies it took around 30 mins in oven. Also the shape of the cookie changed once they started baking and all became flat rounds. I had used only the piping bag without nozzle that may be the reason. But the cookies are awesome and out of this world. Thank you so much ☺

         
        • mukherjee soma

          Thanks pranjali thanks for the lovely feedback , feeling t happy that you loved them so much, stay tuned will be sharing more such recipes . Have a great day ?

           
  2. These cookies are looking so perfectly baked and are prompting me to try my hand on them?

     
    • mukherjee soma

      Thanks Ritu do try the recipe hope you will like it, if you do try the recipe plz give me a feedback if possible would be happy to hear from you ?

       
  3. Wat if we use whole wheat instead?

     
    • mukherjee soma

      Riyanka frankly speaking I have not yet tried with whole wheat flour yet, but I think some differences in taste texture and cooking time of the cookies would be there , if you do try share your experience with me would be glad to hear from you ?

       
  4. Cookies looks amazing. Perfectly baked and sounds tasty !

     
  5. These cookies look so crispy and crunchy. Unbelievable that they just need 3 main ingredients.

     
  6. Your malai cookies look appetizing 🙂

     
  7. Rakesh sharma

    Haven’t seen better homemade cookies in my life……

     

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