MALIDA

1 cup wheat flour 1 cup sooji, semolina 1/2 cup milk 1 egg 1/2 - 3/4 cup ghee 25g each of raisins, cashew nuts and charoli, chironji 4 kinds of magaz (seeds of watermelon, white melon, pink melon and red pumpkin) 50g of almonds and pista a handful of gundar or gum crystals 2 cups of jaggery

METHOD

Mix wheat flour, semolina, milk, egg and ghee and knead to form a hard dough. Add a little water, if necessary. Make into muthiyas/ round balls and fry till golden brown. Remove from ghee and pound immediately till it is nicely crushed. In the same ghee fry the gundar and keep aside. Stain the ghee. Then heat the same ghee and add the chopped jaggery. Cook on medium heat and keep stirring till the jaggery starts bubbling. Lower the flame at this stage and add the crushed muthiyas, the dried fruits and nuts and remove from flame. Stir and mix very well. NOTE: 100 grams of khoya may be added if desired, after heating slightly.

InGREDIENTS

• 3 cups whole wheat flour
• 1.5 cups sooji/rawa
• oil (about 1/4 cup)
• a dash salt
• water
• Ghee
• Dried coconut
• Nuts (almonds, pistachios, cashews)
• Gum (gum arabic? little dry clear clumps)
• Jaggery
• 1/2 cup milk

DIRECTIONS

• 1
  Make dough out of the first five ingredients. Make about 5 large rotis. The dough will be very dry and hard but don’t add extra water or oil. Cook on tawa.
• 2
  Let rotis cool a little and then grind into really find pieces using a food processor.
• 3
  Empty into a large dish/bowl and add some coconut powder and ground nuts powder (cashews, pistachios, almonds).
• 4
  In large pot, heat ghee and gum until the gum gets really big and light and fluffy. Remove the gum and grind it with a mortar and pestle so it’s like a powder.
• 5
  In the pot (now empty), add a lot of ghee and sugar cane (jaggery). Cook a little then add 1/2 cup milk and then the entire roti mixture. Stir and cook for 5 minutes.
• 6
  Add some chopped nuts and charoli on top, if desired.

Source: Naymat Taj