Muktad is a very special time to remember our loved ones, who have departed, cherish the ideals they pursued, emulate them in all the good they did and pray for their souls. Over time the pain of loosing them gives way to the joyful memories and we celebrate their lives.
Food cooked for Muktad prayers is kept on a table set aside with the Afargan.
Video and Recipe by Rita Jamshed Kapadia.
2 oz canola oil
2 – 4 oz butter (to tastes and diet needs)
1 cup coarse semolina
1/2 cup bisquick
1 1/2 cups sugar
1 1/2 cups water
2 oz chopped / slivered almonds
1 oz raisins
1 tbsp Ghee or Oil
1 – 2 tsp vanilla essence (to taste)
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.
Papri / Daran recipe for Malido adapted from the Vividh Vani cookbook.
This recipe was adapted from the cookbook: “An Adventure in Exotic Parsi Indian Cooking by Nergis Karanjia and Nergis Unwalla“ (click on link to purchase)