What is Malai Clotted-cream Devonshire-cream?

These creams are one and same made from simmering whole un-pasteurized milk

When you heat whole raw milk to about 180 ºF, a thin skin starts to form at the top surface. The temperature is kept at 180 ºF for about one hour, and this skin becomes very thick yellowish. It is about 55% butterfat. This is called Malai in India, and Clotted or Devonshire cream in the western world. During British Raaj, English used it for their tea.

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