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Khailmag (cream and raisin sweet)
Clotted cream cooked with toasted flour, sugar and raisins into a rich spoon sweet
MongolianTsagaan Sar, the Mongolian Lunar New Year, means 'White Month', and white dairy foods stand for purity, plenty and a clean start to the year, so homes across the country set out cream, curds and sweets beside the steaming buuz. Khailmag is one of the most luxurious: clotted cream (or Mongolian öröm, the thick skin skimmed from boiled milk) is cooked with butter-toasted flour, sugar and raisins until it turns into a golden, fudgy porridge. It is very rich, so serve small spoonfuls with salty milk tea, or alongside ul boov biscuits and boortsog. There is no alcohol in it. Chef's tip: toast the flour slowly until it smells nutty; that toasting gives khailmag its caramel flavour.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ⅜ oz unsalted butter
- 1 ⅜ oz plain flour
- 10 ½ oz clotted cream or Mongolian öröm
- ¾ cup whole milk
- 2 ½ oz sugar
- 2 ⅞ oz raisinsrinsed
- 1 pinch salt
- boortsog or plain biscuits, to serve (optional)
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Method
0/6 doneStep 1: Melt 1 ⅜ oz unsalted butter in a heavy saucepan over a low heat, then stir in 1 ⅜ oz plain flour.
2 minStep 2: Cook, stirring all the time, for 6–8 minutes, until the flour turns a light golden-tan and smells of toasted nuts. Common mistake: turning up the heat to rush it; the flour scorches, turns bitter and speckles the cream with brown flecks.
8 minStep 3: Take the pan off the heat and whisk in ¾ cup whole milk a little at a time until smooth, with no lumps.
2 minStep 4: Return to a low heat, add 10 ½ oz clotted cream or Mongolian öröm, 2 ½ oz sugar and 1 pinch salt, and stir until the cream has melted into a smooth, pale caramel-coloured sauce.
4 minStep 5: Add 2 ⅞ oz raisins and simmer very gently, stirring often, for 6–8 minutes, until the mixture is thick enough to leave a trail on the base of the pan and a little butter glistens at the edges. The raisins should be plump.
8 minStep 6: Spoon into small bowls and serve warm, with boortsog or plain biscuits, to serve for dipping. It sets firmer as it cools; keep leftovers covered in the fridge for up to 3 days and warm gently.
1 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 4 g
- Carbs
- 33 g
- Fat
- 31 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khailmag (cream and raisin sweet) take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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