Quick and Easy Parsi Malido Video and Recipe

Quick and Easy Parsi Malido Video and Recipe

This Malido is made from “Bisquick“. Similar Malido was prepared for 600 people by Sheroo Kanga at the Inauguration of the Dar-E-Mehr in Pomona, NY.

Video

Recipe

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2 oz canola oil

2 oz butter

1 cup coarse semolina

1/2 cup bisquick

1 1/2 cups sugar

1 1/2 cups water

Garnish

2 oz chopped / slivered almonds

1 oz raisins

1 tbsp Ghee or Oil

2 tsp vanilla essence

2 tbsp rosewater

1 tsp ground cardamon

1 tsp ground nutmeg

pinch of rock salt

Method

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.

Papri / Daran recipe for Malido adapted from the Vividh Vani cookbook.

Papri and Daran for Malido

This recipe was adapted from 2 cookbooks:

1. “An Adventure in Exotic Parsi Indian Cooking by Nergis Karanjia and Nergis Unwalla“.

2. The Art of Parsi Cooking: Reviving an Ancient Cuisine  by Niloufer Mavalvala (Author)

From the Cookbook Author

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    

4 thoughts on “Quick and Easy Parsi Malido Video and Recipe

  1. Hi Darayus,

    Bisquick is a nutritious pancake mix used for making pancakes for children and adults. My kids grew up eating pancakes and still do. It is basically enriched flour.

    It is found in India too. Look in grocery stores like Star Market, Reliance, etc. Of course Amazon.in will have it too.

    Ingredients in Betty Crocker Brand – Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Dextrose, Salt.
    Folic Acid‎: ‎10%
    Vitamin C‎: ‎0%
    Vitamin A‎: ‎0%
    Iron‎: ‎6%

    Boxed batter mixes like Bisquick can be a godsend. You just rehydrate the Bisquick with milk and eggs, and you’re (literally) cooking. While any pancake or waffle recipe will tell you the minimum ingredients needed for a batter—flour, sugar, baking powder, butter, an egg—Bisquick’s ingredient list contains a few more unpronounceables. So what’s really in Bisquick? Turns out, there’s nothing too sinister lurking in that yellow box, but there are a few things you should know about Bisquick before you make those pancakes.

    The ingredients list on a box Bisquick Original Pancake & Baking Mix currently reads “enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), partially hydrogenated soybean and/or cottonseed oil, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose, salt.” While some of these ingredients may raise a red flag in your brain—seriously, what is riboflavin?—they’re all mostly emulsifiers and nutrients added back into the flour after processing. But let me break it down for you: Niacin and thiamin mononitrate are both forms of Vitamin B, typically found in yeast or cereal grains. Riboflavin is another form of Vitamin B found in dairy, lean meats, legumes, and leafy greens. Because they add these ingredients to standard wheat flour, Bisquick has to call it “enriched.”

    Sodium aluminum phosphate and monocalcium phosphate are both chemical leavening acids typically found in baking powder, and dextrose is a simple sugar synonymous with glucose.
    The only truly questionable ingredient in Bisquick is the partially hydrogenated oil. An extremely common ingredient in processed foods, partially hydrogenated oils are a source of trans fat, which contribute greatly to heart disease. Though for years the FDA maintained that partially hydrogenated oils were safe to consume, in 2013 the organization determined partially hydrogenated oils were no longer “generally recognized as safe.” It’s clear that Bisquick caught on to this fact, as their Bisquick Heart Smart baking mix contains canola oil as opposed to partially hydrogenated oil. Interestingly enough, Bisquick Heart Smart ingredients list sugar (3 grams per serving) while Bisquick original does not.

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