Malida (Maleeda) or Malido Afghani Dessert is a sweet dish. Its made with wholewheat flour (atta), semolina (sooji, rawa), jaggery (gur, gol), clarified butter and dry fruits.

This Malida Afghani Dessert is a cuisine of many countries, like Afghan and Gujrati families like Bohra, Memon, Kachi and Parsi. This dessert made on religious and auspicious occasions.

Ingredients:

• 2 cup (250 grams) wheat flour, (atta)
• ½ cup clarified butter, (ghee) plus 7 tbsp for assembling
• 4 tbsp semolina, (sooji)
• 2 tbsp milk powder, optional
• 1 pinch salt
• ¼ cup milk
• Water , as required
• Oil or ghee, to fry
• ½ teaspoon cardamom powder
• ¼ cup pistachio, crushed in bits
• ¼ cup almond, crushed in bits
• ¼ cup pumpkin seeds, (char magaz)
• ½ cup gum, (goond) crushed in bits
• ¾ -1 cup (175 grams) shredded jaggery (gur,gol) less or more to taste
• *you may use other nuts of your choice like cashew, pine nuts, dried coconut etc.

Method:

• In a large bowl mix, wheat flour, semolina, clarified butter, milk powder and salt with your hands until you have a crumbly mixture. Mix milk and water as required to make a tight dough.
• Form small 2 inch dough balls and press inside the fist to embed deep finger marks. (This is Muthia, and this shape of dough helps thorough cooking from inside.)
• In a wok, deep fry muthia in small batches in clarified butter or oil on medium flame until crispy golden.
• Let muthia cool then crumble with your hands or a food processor.
• In same wok, deep fry crushed gum until it puffs up completely with constant stirring. Add puffed gum to crumble muthia. Mix well.
• Take 1 tablespoons clarified butter in a pan and fry cardamom powder, pistachio, almond, melon seeds for 30 seconds until crisp. Add to crumble muthia.
• In same pan, heat 4 tablespoon clarified butter and add grated jaggery. Let the jaggery melt to a runny consistency. As it starts to boil from sides of pan pour melted jaggery over crumbled mixture. Mix thoroughly with a spoon. (Jaggery will be very hot, be careful.)
• To serve, heat Malida on slow heat and serve warm garnished with more nuts.

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