In a large non-stick vessel, heat the oil and butter over low heat
Add the semolina and saute for 10 minutes until golden brown.
Add Bisquick and continue sauteing for 3 more minutes.
Caramel – in a small pot, heat 2 tbsp of the sugar and melt into a golden brown syrup. Take care not to burn the sugar. Next lower the heat and add the rest of the water. Bring to a boil and shut off the heat. The syrup should be “1 string” consistency.
Add the syrup, vanilla essence, cardamon, nutmeg, rock salt to the semolina and Bisquick. Be careful because there will be a froth rising and can boil over! This is why you need a large pot. Cover quickly and let it cook for 30 seconds.
Garnish: In a separate pan, heat the ghee/oil and fry the raisins on low heat till plump. Add the chopped/slivered almonds and fry for 5 seconds. Cool.
Spread garnish over the malido and serve warm.
This malido will keep well in the refrigerator for 2 weeks. You can freeze for 6 months and de-frost, warm and use it.
Hope you enjoyed this, please feel free to share.
Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.
Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA.
Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks