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Photo of Malido by Zainab Nagdawala at BetterButter
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Malido

Jul-12-2016
Zainab Nagdawala
35 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Malido RECIPE

This is an authentic Bohri halwa specially made in winters. The recipe is passed on from generations and I learnt it from my maternal grand mother.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Frying
  • Dessert

Ingredients Serving: 6

  1. 2 cups wheat flour
  2. 1/2 cup suji
  3. 2 cups Jaggery
  4. 6 tbsp ghee for maun + 6 tbsp for making halwa+ for deep frying
  5. Handful of gond
  6. Elaichi powder as per taste
  7. 1/2 glass water to make dough
  8. Nuts of your choice for adding in the halwa as well as garnishing

Instructions

  1. Mix wheat flour and suji add in ghee for maun and mix well till resembles bread crumbs then add little water at a time and make a tough dough and make medium sized muthiyas shown in pic.
  2. Keep ghee in a kadhai and fry the muthiyas on medium heat till golden brown. Keep it aside for minimum of 30 mins to cool.
  3. When muthiyas are cool enough just break it with hand and run it in the mixie to make a fine powder keep aside.
  4. In the same kadhai remove the extra ghee and leave 6 tbsp ghee in it and switch on the gas when ghee is hot add in gond and it will puff up, remove and Keep aside.
  5. Now add in the jaggery and let it melt keep the gas on medium keep on stirring to avoid burning the jaggery, once it is melted add in the elaichi powder, muthiya powder, gond and nuts switch off the flame and mix everything well.
  6. Remove in serving plate and garnish it with nuts.

Reviews (6)  

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oliver jake
Nov-05-2021
oliver jake   Nov-05-2021

jjj

Malik Nazar
Aug-31-2020
Malik Nazar   Aug-31-2020

Zainab Nagdawala has shared an amazing and useful blog page with us. Mido is a very sweet and delicious dish. Here you need to pay someone to do my essay uk and get quality data easily. We will definetely try this sweet dish at our homes and then will try this at some events. Thanks for sharing this with us.

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