Rita’s Malido
Ingredients
- 8 Cups Whole wheat flour
- 550 Gram Evaporated dry milk powder (or 250 grams of mavo aka khoya)
- 1 kg 350 g castor sugar
- 1 Cup Milk approx
- 7 Eggs beaten
- 1 Cup Pistachio
- 1 Cup Blanched almonds slivered
- 1/2 Cup Sultanas (Raisins)
- 2 tsp powdered cardamoms and nutmeg
- Rosewater to taste
- 1 tsp Salt
- 1 1/4 Kg Ghee approx
Method:
- Mix flour, salt, milk and 3-4 tbsp ghee and bind.
- Knead and roll into rotlis.
- Shallow fry in a little of the measured ghee.
- Cool and break into fine pieces, like rough semolina.
- Make thin syrup with sugar and a little water.
- Cool and add eggs, mavo and broken pieces of fried rotlis.
- Add remaining ghee and cook on a low fire, till ghee rises to top.
- Remove this ghee if desired. I would!
- Cool and add rosewater.
- Sprinkle with nuts, sultanas and cardamom and nutmeg mixture, and cherries.
Serve malido warm and garnished with fried almonds/raisins/cashews. Some folks add cherries as well. Enjoy!
The Baj Malido is accompanied with some fruits like Bananas, Apples and Dates. Papri is a unleavened bread that accompanies this. Get Recipe here.
Navroze 2021 – ParsiCuisine.com
Mar 3, 2021, 11:55 am[…] – go for making Rita’s famous Dar ni Pori (Sweet pastry with lentils) or Rita’s Malido.Breakfast Parsi Sev Sweet Vermicelli Parsi Ravo (Sweet cream of […]
Muktad, Malido and Memories – Rita's Parsi Cuisine
Jul 7, 2020, 4:11 pm[…] like Malido, Daran, Papri for the chasni are prepared. After the prayers are done the food is partaken of […]
Muktad, Malido and Memories – Parsi Cuisine
Feb 2, 2020, 11:29 am[…] like Malido, Daran, Papri for chasni are prepared. After the prayers are done the food is partaken of with […]
A Bid to Maintain One of the World’s Oldest Culinary Traditions – ParsiCuisine.com
May 5, 2019, 9:29 am[…] Farohar on the way out of town, at Marolia’s insistence. He said there was a dessert I must try: malido, a labor-intensive production of semolina and wheat flour mixed with eggs, sultanas, almonds and […]
Papri and Daran for Malido – Parsi Cuisine
Nov 11, 2018, 12:29 pm[…] to eat with Malido from the famous Vividh Vani […]
Rita
Oct 10, 2018, 10:28 amHi Mahrukh,
Thanks so much for pointing this out. I have added the mavo to the recipe.
Yes, I had not listed mavo but you can use 250 grams of fresh mavo instead of evaporated milk.
I prefer dry evaporated milk powder so the malido does not spoil so eeasily. Mavo tends to spoil if left outside for more than 5 hours.
Best wishes and do share a picture and note when you make it.
Rita
Mahrukh Mogrelia
Oct 10, 2018, 10:32 pmThere is no mavo in ingredients but while cooking you have mentioned, so is it evaporated milk you mean.
Chasni Recipes – Parsi Cuisine
Jun 6, 2018, 5:44 pm[…] of the importance of the Jashan ceremony. The chasni and fruits along with the Sev, Ravo & Malido which was made by Perth volunteers was served to delegates on their tables and an interactive […]
FEZANA 2018 Jamshedi Navroze celebration of the Zoroastrianism Awareness Project – Parsi Cuisine
Mar 3, 2018, 5:37 pm[…] suggest you make any delicacy like Badam ni Boi, Ravo, Bhakhra, Sev, Malido, Nankhatai,, Batasa, Persian Komach Sen , Ghahveh Badam, Aajeel , Nan-nokhodchi, Baghlava , […]
Rita
Jul 7, 2017, 10:20 amThank Ketty. It was confusing to have the “tbs” measures in this Malido recipe. I have removed them. Usually when I make Malido, I go by eyesight and taste adding ingredients approx.
Another thing if anyone is making Malido for a prayer ceremony like Jashan, pls do not add any water or rosewater. Only milk.
Ketty Wadia
Jul 7, 2017, 7:25 pmYou have mentioned 16 tbs for 8 1/2 cups flour, 1 cup milk , pistachios and almonds each and 1/2 cup in your recipe for sultanas.
So how can 16 tbs be for 1cup 1/2 cup and 81/2 cups.?
Food made for the holy days of Muktad – Parsi Cuisine
Aug 8, 2016, 2:46 pm[…] Click here for Malido recipe. […]