Malido

Ingredients list for Malido

• 1 cup Semolina (rawa/suji)
• 1 cup Whole wheat flour (atta)
• a pinch Salt
• 4 - 5 tbs + to deep fry Ghee
• 2 cups Milk
• 1 1/2 cups Sugar
• 1 1/2 cups Mawa (khoya) grated and lightly roasted
• 2 Eggs beaten
• 8-10 Almonds blanched and slivered
• 8-10 Pistachios blanched and slivered
• 10-12 Raisins lightly fried
• a few drops Vanilla essence
• for garnish Jujubes
• for garnish Sugar crystals (khadi sakhar)

Method

1. Sieve rawa and flour along with salt. Add two tablespoons of ghee and knead to firm dough using half a cup of milk and sufficient water. Divide the dough into equal portions, roll them into thick pooris using a rolling pin, prick them lightly with a knife or a fork and deep fry in sufficient ghee till golden crisp.
2. Drain onto an absorbent paper. Crush the pooris to a coarse powder while still warm. Keep aside. Combine milk with sugar and cook on low heat till sugar dissolves. Add khoya and the crushed poori and cook on low heat for three to four minutes stirring continuously, adding the remaining ghee little by little.
3. Pour eggs into the above mixture in a thin stream stirring continuously. Continue to cook for ten to fifteen minutes. Add almonds, pistachios, raisins and vanilla essence and stir to mix well. Serve hot garnished with jujubes and sugar crystals.

Nutrition Info