Unlock Thick Cream: Traditional Tips for Cow, Buffalo, or Packaged Milk

• Add half a glass of water to milk while boiling to prevent sticking and allow slow cooking.
• Apply ghee to pot edges to prevent milk from boiling over.
• Add 4-5 grains of raw rice to milk for a thicker cream layer; cook on low heat after boiling.
• Cool milk with a sieve instead of a lid to allow steam escape, ensuring dry, thick cream.
• Refrigerate cooled milk for 4-5 hours and consider adding a pinch of sugar during boiling for better cream formation.

Why It Matters: Simple traditional methods can help achieve thick, creamy malai from any type of milk.