Desserts

Malida

Ingredients

 1 lb. cracked wheat (dalia)
 11 tbsp. melted ghee (or butter)
 5½ cups water
 8 cups sugar
 2 tsp. vanilla essence
 4 tsp. aniseed (variali)
 2 nutmeg (jaifal)
 12 cardamom (elchi)
 2 tsp. powdered mace (javentry)
 5 cloves (lavang)
 2 dsp. rose water
 1 cup slivered almonds
 ½ cup raisins

Method

 Mix the cracked wheat, 8 tbsp. melted ghee, and 2½ cups of water, to make a slightly watery dough.
 Fry the dough until light golden brown and dry, and keep aside.
 Boil the sugar in 3 cups of water to make a light syrup.
 Add the aniseed to the syrup, and mix thoroughly.
 Add the dough, 3 tbsp. melted ghee (or butter) and cook, stirring continuously, until the ghee (or butter) separates, and rises to the top.
 Grind the nutmeg, cardamom, mace, and cloves into a fine powder.
 Add the powder, vanilla essence, and rose water to the dough mixture.
 Fry the almonds separately, until golden brown.
 Fry the raisins separately, until they swell.
 Finally, sprinkle the almonds and raisins on the mixture.


Recipe of my mother, Tehmi Dinshaw Charna
Vera Golwalla