December 7, 2018

Recipe Contest Winner: Malido by Dolly Contractor

Congrats Dolly Contractor – you are the Friday Fiesta winner. 

8 Wholemeal Tortilla Wraps / or whole meal chapatti’s
2 Cups Sugar
4 Eggs
1 Mug of Ghee
Cardamom crushed seeds
Rose water
Scraped Vanilla pod
Sliced Almonds


In a pan 2 cups of sugar with 1.5 cup of water, boil until sugar is dissolved and sticky. (More sweetness to your taste).
Keep to a side.
8 tortillas tear and grind dry in the mixer.
Whisk 4 eggs in the mixer and keep aside.


1. In a big non stick wide Wok
2. Add ghee, when warm add ground wheat tortillas and keep stirring until nicely fried and moist.
3. Keep stirring while you add the sugar syrup.
4. Turn the heat low and keep stirring until the ground Tortillas have absorbed all the liquid.
5. Now turn the heat off and let it cool.

6. Whisking eggs in a bowl; 
When luke warm, with a helping hand, one keeps stirring and the other person continues to drizzle eggs little at a time. 
Don’t let the eggs curdle it should be blended well. Do not stop stirring for even a second.
7. Turn up the heat again.
8. Add more ghee, and keep stirring, until the Malido separates and it is nice and fluffy.
9. Add fried sliced almonds and sultanas.
Rose water, vanilla pod essence, nutmeg, cardamom, saffron.
10. Keep on stirring and at this stage you will see that the Malido will separate when you move your wooden spoon from one side to the other, and the ghee comes up.
11. Remove from the heat and dish it out to cool or serve hot.

Congratulations to our member Dolly Contractor.

Bon Appetite


Click here to Enter Contest.


Since 1999 to date we celebrate 20 years of, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at

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