Ingredients

• 8 1/2 Cup (16 tbs) Whole wheat flour
• 550 Gram Evaporated dry milk powder
• 1 kg 350 g castor sugar
• 1 Cup (16 tbs) Milk
• 7 Eggs  beaten
• 1 Cup (16 tbs) Pistachio
• 1 Cup (16 tbs) Blanched almonds  slivered
• 1/2 Cup (16 tbs) Sultanas (Raisins)
• 2 tsp powdered cardamoms and nutmeg
• Rosewater to taste
• 1 tsp Salt
• 1 1/4 Kg Ghee

Method:

1. Mix flour, salt, milk and 3-4 tbsp ghee and bind.
2. Knead and roll into rotlis.
3. Shallow fry in a little of the measured ghee.
4. Cool and break into fine pieces, like rough semolina.
5. Make thin syrup with sugar and a little water.
6. Cool and add eggs, mavo and broken pieces of fried rotlis.
7. Add remaining ghee and cook on a low fire, till ghee rises to top.
8. Remove this ghee if desired. I would!
9. Cool and add rosewater.
10. 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!