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- Malai abstract "Malai is an Indian cooking ingredient. It is made by heating non-homogenized whole milk to about 80°C (180°F) for about one hour and then allowing to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat. Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content.Malai is used in such recipes as the famous Ras malai, Malai Kofta dumplings, and the sweet Malai Kulfi.".
- Malai wikiPageID "2375745".
- Malai wikiPageRevisionID "582686151".
- Malai hasPhotoCollection Malai.
- Malai subject Category:Dairy_products.
- Malai subject Category:Indian_cuisine.
- Malai subject Category:Pakistani_cuisine.
- Malai type DairyProduct107843775.
- Malai type DairyProducts.
- Malai type Food100021265.
- Malai type Foodstuff107566340.
- Malai type Matter100020827.
- Malai type PhysicalEntity100001930.
- Malai type Substance100020090.
- Malai comment "Malai is an Indian cooking ingredient. It is made by heating non-homogenized whole milk to about 80°C (180°F) for about one hour and then allowing to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat. Malai has about 55% butterfat.".
- Malai label "Malai".
- Malai label "Malai".
- Malai label "Malai".
- Malai label "マライ".
- Malai sameAs Malai.
- Malai sameAs マライ.
- Malai sameAs Malai.
- Malai sameAs m.077hmg.
- Malai sameAs Q2308904.
- Malai sameAs Q2308904.
- Malai sameAs Malai.
- Malai wasDerivedFrom Malai?oldid=582686151.
- Malai isPrimaryTopicOf Malai.