Make restaurant style Malai Broccoli in your own kitchen! Broccoli florets are grilled in a spiced cream and cream cheese marinade. It is the perfect appetizer to impress your dinner party guests.

Suitable for vegetarians and gluten-free. Oven bake and air fry options provided.

easy malai broccoli recipe pieces garnished with chopped coriander leaves and pomegranate - 1
  • Tandoori Malai Broccoli Ingredients
  • Variations
  • Vegan Malai Broccoli
  • How to make Grilled Malai Broccoli Tikka Air Fryer Malai Broccoli Baked Malai Broccoli in Oven
  • Creamy Broccoli Serving Suggestion
  • Storage
  • Other Indian Appetizers

This Malai Broccoli, also known as Tandoori Malai Broccoli, as it is cooked on a grill, is an absolutely delicious way to serve broccoli!

It is rich and creamy with luxurious spices, making it a special showstopping dish for parties and get-togethers.

Thankfully, the recipe is straightforward and easy and does not take long to put together.

I first tried malai broccoli in an Indian restaurant in Mayfair, London and loved it so much that I took as many photos and made a mental note of the flavours. I then set to work in the next few days experimenting with different ingredients!

This cheesy malai broccoli has similar flavours to my Creamy Paneer Tikka

Tandoori Malai Broccoli Ingredients

Fresh broccoli – only use fresh broccoli, frozen will not work.

Marinade:

Fresh cream – I have used double cream (heavy cream) but you can use single cream too. As an alternative, you can use greek yogurt or hung curd.

Cream cheese

Milk – a dash of milk can help loosen the marinade if needed

Ginger-garlic paste – fresh is best

Spices : cardamom powder and garam masala

Salt to taste

Black pepper powder – optional. Sometimes, I like to use fresh ground black pepper. White pepper powder is an alternative.

Variations

This also works beautifully with other vegetables. You can add in mushrooms, bell peppers or even cauliflower.

tandoori malai broccoli ingredients on the kitchen worktop - 2

Vegan Malai Broccoli

In replacement of the cream and cream cheese, you can use dairy-free alternatives.

I think cashew paste would also work really well – soak cashews in warm water for 30 minutes, drain the water then grind to a fine paste in a food processor. Use as a direct replacement for the dairy in this recipe.

How to make Grilled Malai Broccoli Tikka

Start by chopping the broccoli into large florets. I basically trimmed most of the thick stem from the head of the broccoli and then cut into 4 quarters.

If you want to serve these as finger food, then cut broccoli into medium size florets.

Wash the broccoli in hot water and allow to drain thoroughly.

I prefer not to blanch broccoli florets but keep them raw before grilling as I prefer this dish to have bite.

In a bowl, mix together the cream (or yogurt), cream cheese, spices, garlic and ginger, salt and pepper. Loosen with a dash of milk if it is too thick. You want it to have the consistency of extra thick greek yogurt.

four cut pieces of broccoli on the chopping board - 3 ingredients of air fryer malai broccoli in a clear bowl - 4 malai broccoli tikka marinade in the bowl - 5 one cut broccoli piece in the creamy marinade - 6

Pat dry the florets if needed with clean kitchen paper.

Dip in the broccoli florets one by one in the creamy mixture and place on a baking sheet.

Broil or grill the broccoli until the broccoli just begins to char. You could also use skewers to help turn the florets.

Remove from the heat and serve immediately.

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Air Fryer Malai Broccoli

This is a great option without an oven.

Place the marinated broccoli in the air fryer basket in a single layer and ensuring there is a little gap between the florets to allow air to circulate.

Air Fry at 190 C or 380 F for 5 minutes or until the malai is just turning golden brown.

Baked Malai Broccoli in Oven

Pre-heat the oven to 200 degrees c or 400 f whilst preparing the dish.

Place the marinated broccoli on a baking tray and bake for 10-15 minutes or until lightly golden brown.

Creamy Broccoli Serving Suggestion

Serve this easy malai broccoli recipe as a starter or first course. It would go wonderfully alongside other Indian Vegetarian Thanksgiving Recipes .

The dish I tried in Mayfair was served on a bed of kachumber with sprouted moong beans and tamarind sauce .

A green coriander and mint chutney would also work really well, or maybe this Indian Mint Sauce . I also garnished with pomegranate seeds.

It is also delicious with a simple green leaf salad that has been dressed with lemon juice.

Essentially, you want to pair this creamy broccoli with tart flavours to cut through the creaminess.

Storage

Store leftovers in an airtight container and keep in the fridge for up to 2 days. Reheat in the oven before serving.

I have not tried freezing this recipe but I do not recommend as the broccoli will release a lot of moisture upon defrosting.

easy malai broccoli served on a tray with indian kachumber - 10

Other Indian Appetizers

Tandoori Paneer Tarte au Soleil – a fantastic french fusion appetizer that tastes as stunning as it looks!

Chilli Paneer – this particular version of the classic recipe is inspired by a Indian restaurant in Wembley

Masala Mogo Chips – a spicy version of the East African mogo

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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malai broccoli served with chutney - 11

Malai Broccoli

Ingredients

  • 1 head broccoli medium to large broccoli

Malai marinade

  • 3 tablespoon cream cheese full fat
  • 3 tablespoon cream double, heavy or single cream all work
  • milk optional
  • 1 tablespoon ginger-garlic puree
  • ½ teaspoon cardamom powder
  • ½ teaspoon garam masala
  • salt and pepper to taste

Instructions

  • Start by chopping the broccoli into large florets. I basically trimmed most of the thick stem from the head of the broccoli and then cut into 4 quarters.
  • Wash the broccoli in hot water and allow to drain.
  • In a bowl, mix together the cream (or yogurt), cream cheese, spices, garlic and ginger, salt and pepper. Loosen with a dash of milk if it is too thick. You want it to have the consistency of extra thick greek yogurt.
  • Pat dry the florets if needed with clean kitchen paper.
  • Dip in the broccoli florets one by one in the creamy mixture and place on a baking sheet.
  • Broil or grill the broccoli until the broccoli just begins to char. You could also use skewers to help turn the florets.
  • Remove from the heat and serve immediately.

Air Fryer Malai Broccoli

  • Place the marinated broccoli in the air fryer basket in a single layer and ensuring there is a little gap between the florets to allow air to circulate.
  • Air Fry at 190C or 380 F for 5 minutes or until the malai is just turning golden brown.

Baked Malai Broccoli

  • Pre-heat the oven to 200 degrees c whilst preparing the dish.
  • Place the marinated broccoli on a baking tray and bake for 10-15 minutes or until lightly golden brown.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

malai broccoli served with chutney - 12

Malai Broccoli

Ingredients

  • 1 head broccoli medium to large broccoli

Malai marinade

  • 3 tablespoon cream cheese full fat
  • 3 tablespoon cream double, heavy or single cream all work
  • milk optional
  • 1 tablespoon ginger-garlic puree
  • ½ teaspoon cardamom powder
  • ½ teaspoon garam masala
  • salt and pepper to taste

Instructions

  • Start by chopping the broccoli into large florets. I basically trimmed most of the thick stem from the head of the broccoli and then cut into 4 quarters.
  • Wash the broccoli in hot water and allow to drain.
  • In a bowl, mix together the cream (or yogurt), cream cheese, spices, garlic and ginger, salt and pepper. Loosen with a dash of milk if it is too thick. You want it to have the consistency of extra thick greek yogurt.
  • Pat dry the florets if needed with clean kitchen paper.
  • Dip in the broccoli florets one by one in the creamy mixture and place on a baking sheet.
  • Broil or grill the broccoli until the broccoli just begins to char. You could also use skewers to help turn the florets.
  • Remove from the heat and serve immediately.

Air Fryer Malai Broccoli

  • Place the marinated broccoli in the air fryer basket in a single layer and ensuring there is a little gap between the florets to allow air to circulate.
  • Air Fry at 190C or 380 F for 5 minutes or until the malai is just turning golden brown.

Baked Malai Broccoli

  • Pre-heat the oven to 200 degrees c whilst preparing the dish.
  • Place the marinated broccoli on a baking tray and bake for 10-15 minutes or until lightly golden brown.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This creamy rice kheer is a quintessential Indian dessert with milk and is commonly served during festive occasions.

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Rice kheer, also known as chawal ki kheer in hindi, is an indian version of rice pudding. In South India, it is called rice payasam or paal payasam.

The main ingredients remain similar to a creamy rice pudding, but contain the addition of Indian spices such as cardamom, ghee and basmati rice are specific to Indian cuisine.

The same ingredients are added to Pakistani Kheer too.

In this rice kheer recipe, milk is simmered to which soaked white rice is added and cooked to achieved a creamy texture. it is then sweetened and flavoured until aromatic.

Have you seen my Best Indian Milk Desserts Recipes yet? This post includes 9 uncommon milk recipes too.

Different types of kheer

The basic recipe consists of sweetened milk with the addition of different grains or even vegetables.

Kheer is served during special occasions. Different regions of India and certainly each Indian household will have its own version of this popular dessert.

Paneer kheer – crumbled paneer replaces the rice.

Doodh pak – Gujarati style rice pudding with thinner consistency.

Seviyan kheer – also known as vermicelli kheer, it is an easy kheer recipe using vermicelli noodles.

Sabudana kheer – sabudana are tapioca pearls. You can also make vegan tapoica pudding in the instant pot .

Carrot kheer

Instant pot kheer – instant pot rice kheer is made in an electric pressure cooker.

Mango Kheer – exotic flavours of mango and cream combined

rice kheer in a brass bowl garnished with chopped nuts - 14

Ingredients

Key ingredients:

Milk – whole milk or full-fat milk gives the best results and thickens quicker than semi skimmed milk

Basmati rice

Sugar – use white rather than brown sugar to prevent any changes in colour.

Ghee – optional. I use homemade ghee

Cream or evaporated milk optional

Ground cardamom powder

Nuts Slivered

Optional ingredients:

Saffron strands optional

Kewra water or kewra essence

Rose water

Rose petals to garnish

How to make Rice Kheer

Wash rice and set aside to soak for 30 minutes.

In a heavy bottomed pan, add a splash of water.

little water added to the pan to make kheer - 15 whole milk added to the pan to make rice kheer recipe - 16 soaked white rice added to the boiling milk to make indian rice pudding - 17 pakistani kheer cooking in the pan - 18 a female hand is holding a bowl of sugar to add in chawal ki kheer - 19 cardamom added to the pakistani style kheer recipe - 20

Pour in the milk and bring to a simmer on a medium flame, whilst gently stirring.

Once the milk reaches a simmer, lower the heat and add in the soaked rice. Add ghee at this stage if using.

Allow the rice to cook in the milk until the rice grains have become mushy and soft. The milk should also have thickened, if not, continue to cook until it reaches your desired consistency.

Now add the sugar and cook another 2-3 minutes until the sugar dissolves.

Flavour with cardamom powder and switch off the heat.

Add chopped nuts if using.

Indian rice pudding served in two brass bowls, placed them on a round tray - 21

Pro Tips

Some substitute in condensed milk instead of sugar – do not cook the rice kheer for longer if adding condensed milk as it is already cooked.

Adjust the amount of sugar based upon your desired kheer taste.

Use full fat milk for perfect creamy texture.

Adding water prior to milk decreases the risk of milk burning at the bottom of the pot.

Ensure to scrape down to the bottom of the pan and sides of the pan when stirring to prevent the milk sticking or burning.

Stick to low heat to reduce the risk of burning.

To check that the rice is cooked, mush a grain between your thumb and finger – it should become soft immediately.

Serving Suggestion

Serve this easy dessert alongside or at the end of an Indian meal.

Rice kheer can be part of a Gujarati thali in small bowls alongside poori and shaak.

Make deep fried kheer arancini balls for a fun fusion dessert!

Storage

Store leftover kheer in an airtight container and place in the fridge as soon as it reaches room temperature. Store for up to 3-4 days.

pakistani kheer served in a bowl with a spoon - 22

Other Indian Desserts

Instant Kalakand Recipe

Coconut Barfi

Sutarfeni

two bowls of kheer placed on a brass serving tray - 23

Kheer (Indian Rice Pudding)

Equipment

  • 1 heavy bottomed pan or Kadai
  • 1 Spatula

Ingredients

  • 4 cup whole milk
  • ¼ cup rice
  • 1 teaspoon ghee optional
  • ¾ cup sugar
  • ½ teaspoon cardamom powder

Garnish

  • nuts optional
  • rose petals

Instructions

  • Wash rice and set aside to soak for 30 minutes.
  • In a heavy bottomed pan, add a splash of water.
  • Pour in the milk and bring to a simmer on a medium flame, whilst gently stirring.
  • Once the milk reaches a simmer, lower the heat and add in the soaked rice.
  • Add ghee at this stage if using.
  • Allow the rice to cook in the milk until the rice grains have become mushy and soft. The milk should also have thickened, if not, continue to cook until it reaches your desired consistency.
  • Now add the sugar and cook another 2-3 minutes until the sugar dissolves.
  • Flavour with cardamom powder and switch off the heat.
  • Add chopped nuts if using.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.