Rita’s Malido

By Parsi Cuisine 9 comments

 

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:

  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!

9 Comments

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 am

Hi 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 pm

There 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 am

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.

Ketty Wadia

Jul 7, 2017, 7:25 pm

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.?

Food made for the holy days of Muktad – Parsi Cuisine

Aug 8, 2016, 2:46 pm

[…] Click here for Malido recipe. […]

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