Step by step recipe of malido or malida with photos.
Malida (Maleeda) or Malido is sweet made with wholewheat flour (atta), semolina (sooji, rawa), jaggery (gur, gol), clarified butter (I) and dry fruits. This sweet exits in many culture like Afghan and Gujrati families like Bohra, Memon, Kachi and Parsi. It is usually made on religious and auspicious occasions. Dawoodi Bohra makes it specially on Eid ul Adha.
A whole meal in itself. It’s nutritious, healthy and filling sweet for both kids and pregnant or post delivery mothers.
I grew up eating it made by my Nani (Grandmother) on every Bakra Eid. So this sweet has a very special place in my heart as it always reminds me of her love. By the way, Malida is my most favourite dessert. The more I eat it, the more I crave it. This was a long due post on the blog and I take great pleasure in writing it.
There are two popular method of making it.
Malido with crushed and fried dough balls (Moth-thia):
It is considered more authentic but actually the other one is also century old method. This is more time consuming too but has a unique texture. Intrestingly, ‘moth-thi’ means fist, since these dough balls are made inside fist with finger impression on it. It is called Moth~thiya, muthia.
Malido with crushed roti:
This method is very quick and hassle free. Just make crisp roti crush with hands. You can also use leftover wheatflour roti to make it.
So, when I crave Malido apart from Eid ul Adha I use this quick method. Beginners in cooking may also find this method very easy. Both method have different taste so I suggest try both method.
Ratio of wheat to semolina
Another variation is ratio of wheatflour and semolina. This also varies from region to region. While few use only wheatflour other use 2:1 , 1:1 ratio of wheat flour and semolina respectively. So adjust ratio if required to reach your desired texture of Malida. Use whatever ratio to make dough and follow Roti or Muthia technique.
Once, I went all the ways trying all proportions. And it’s clearly visible texture of different with different ratio of wheat to semolina.
Actually, I emphasise on method and ratio because taste differs and if you want to reproduce taste of someones hand (like my Nani) you might struggle. Small muthia , fried crispy will make it taste more crispy like Malaida. Similarly, roti Malida is also crispy sort.
Other similar recipes
Now, I share recipe that is my favourite, with all details. Feel free to make changes.
How to make Malida Recipe?
- 2 cup (250 grams) wheat flour - (atta)
- ½ cup clarified butter - (ghee) plus 7 tablespoon for assembling
- 4 tablespoon semolina - (sooji)
- 2 tablespoon 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.
Making Dough balls
- In a large bowl mix, wheat flour, semolina, clarified butter, milk powder and salt with 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 fist to imbed 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 than crumble with 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 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.