2 tbsp rosewater (optional, I like to use either vanilla OR Rose)
1 tsp ground cardamon
1 tsp ground nutmeg
pinch of rock salt
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.
Rita Jamshed Kapadia's Mega cookbook "Parsi Cuisine Manna of the 21st Century" and individually published cookbooks of the "Parsi Cuisine" series are available on our Amazon.com Shop - https://www.amazon.com/shop/parsicuisine
Cookbook / eBook : Dhansak
Enjoy learning how to make a very mouth-watering, satisfying and healthy Parsi Dhansak Meal – with or without Meat. Book 7 of 8 in the Parsi Cuisine Series. Available worldwide and in India.
Cookbook / eBook : Tea of India
A cup of tea shared with another person is known to create a new karma each time. So next time you have a cup of tea with someone, have good thoughts, and share good words. Paperback available worldwide and a eBook for India.
Cookbook / eBook: Celebrations
Parsi Zoroastrian Ceremonies celebrated with Indian Parsi Food Recipes. Book explains how Zoroastrians celebrate the coming of Spring/Navroze/Nawruz. Paperback available worldwide and a eBook for India.
Vividh Vani (Volume 1 in Gujarati)
It gives me great pleasure to make available the RE-PRINTED “Vividh Vani” by Meherbai Jamshedji Wadia. First published in circa 1867, this mammoth cookbooks of two volumes total 1570 pages and has 2180 recipes. USA, UK, Canada.