Ingredients
- 8 Cups Whole wheat flour
- 550 Gram Evaporated dry milk powder
- 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!
Thank 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.
You 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.?