Malido

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!

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