Malai Spring Rolls

Indulge in the harmonious blend of traditional flavors and modern flair, creating an unforgettable culinary delight that is the Malai Spring Rolls. This exquisite recipe comes to us courtesy of Marihah Shah the ultimate WE HAVE FOOD AT HOME advocate @whenhangerstrikes.

Mise en Place:

  • Herb and Garlic Ghee - 2 tbsp, divided
  • Vegetable Spring Rolls (Frozen) - 20 pieces, prepared according to package directions
  • Plain Yogurt (6% fat) - 3/4 cups
  • White Sugar - 1 tsp
  • Water - 1/4 cup
  • Salt - to taste
  • Black Mustard Seeds - 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Curry Leaves - 5-6
  • Kathoori Methi (Dried Fenugreek Leaves) - 1/2 tsp
  • Dried Red Chili - 1, broken in half
  • Garlic - 2 cloves, minced
  • Garam Masala - 1/2 tsp, plus more for garnish
  • Heavy Cream - 1/4 cup
  • Processed White Cheese or Cream Cheese - 32g
  • Kashmiri Chili Powder - for garnish


  1. In a bowl, whisk together the yogurt, water, sugar, and salt. Set aside for later use.
  2. Prepare the spring rolls according to the package directions. While they are cooking, you can start making the sauce.
  3. Heat 1 tablespoon of ghee in a medium-sized frying pan over medium-low heat. Once hot, add the mustard seeds, cumin seeds, curry leaves, fenugreek leaves, dried chili, minced garlic, and garam masala. The mixture should sizzle immediately; if not, allow the pan to heat a bit more before adding the spices.
  4. Temper the spices for 1-2 minutes, stirring continuously to prevent burning.
  5. Add the heavy cream to the spiced ghee mixture, and let it cook down for another 1-2 minutes until it starts to thicken.
  6. Stir in the processed cheese until just melted, ensuring it blends smoothly into the mixture.
  7. Gently fold in the yogurt mixture, combining it thoroughly with the spiced cream. Cook over low heat for about 15 minutes, stirring often, until the sauce thickens enough to coat the back of a metal spoon.
  8. Arrange the cooked spring rolls on a serving dish. Pour the warm Malai sauce over the spring rolls, ensuring each is generously covered. If there's any sauce left, serve it on the side for dipping.


  • Ensure to use yogurt with no less than 6% fat to prevent the sauce from splitting. Lower-fat yogurts can curdle when mixed with hot ingredients.
  • If you prefer a spicier sauce, increase the amount of dried red chili or add a pinch of red chili flakes.

You can watch the video recipe below