MALIDO
(Parsi Sweet)
30 grams almonds
30 grams chopped cashewnuts
250 grams desi ghee
50 grams flour
50 grams semolina - sifted
50 grams whole wheat flour
3/4 cup milk
250 grams sugar
1/2 cup water
2 beaten eggs
1 tsp. vanilla essence
12 cardamoms
1/2 nutmeg powdered
30 grams crystallized cherries
30 grams orange peel chopped
Blanch and slice the almonds. Fry them and the
cashew nuts in half the ghee. Drain. Keep aside.
Mix the sifted ingredients with all the remaining ghee
and milk, and keep aside for half an hour. Cook on a
slow fire stirring constantly with a wooden spoon until
the mixture thickens, and becomes light brown in
color. Cool. This is the malido mixture.
Bring sugar and water to a boil, stirring until the
sugar melts. Cool. Mix malido mixture with sugar syrup
and cook together until thickened, stirring constantly.
Take off the fire. Slowly pour the eggs into the malido
mixture and beat in thoroughly. Cook again on a slow
flame stirring until the ghee floats on the top. Remove
from the fire and lastly add the vanilla essence, cardamoms,
nutmeg, half the fried almonds and cashew nuts,
half the cherries and orange peel, and mix together.
Garnish with the rest of the ingredients. Can be kept in
the refrigerator for a month. Serve hot or at room
temperature.
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