October 12, 2014

Malida




             Last weekend we had a wonderful get together at RV's house for Navaratri. Treat for Eyes in the form of Gollu, Treat for Tummy in the form of Wonderful homemade food, Treat for ears as people sang beautifully before gollu and Treat for heart with wonderful goody bags. We had no idea how time went and we reached back home past midnight. I got some food packed from there for the next day and had so many roti's too. Having so many of them, I decided to use that to prepare Malida.




           Malida is a traditional Afghan Sweet, made with baked dough which is crumbled and then mixed with sweetener or sugar and flavored. That is not what I did, instead I used left over Roti's, crumbled them and sweetened - an easy method by reusing them but it is totally acceptable to use freshly made Roti's too. To give the dish some richness I did add some nuts and Ghee. Now I don't need to explain the mesmerizing smell that comes out when ghee and hot roti is combined.





Ingredients:
  • Indian Roti / Chappathi - 8 no's (Medium sized. Also use Whole wheat Tortillas)
  • Jaggery / Honey - 1/4 heaped cup (Jaggery should be Grated)
  • Cardamon powder - 1/2 teaspoon
  • Mixed Dry fruits - 1/2 cup (Almonds, Green Raisins, Cashew, Cantaloupe seeds)
  • Dates - 1/4 cup (Finely chopped)
  • Ghee - 1 Tablespoon
(Dates, Jaggery / Honey can be increased or decreased according to your needed sweetness. I used mixed dry fruits of my choice. We can adjust that according to our needs or taste too. Roti after crumbling came to exactly 3 cups. These Ingredients gave me 15 medium sized laddoo's)







Method:
  • Tear the Roti/Wheat Tortilla to bite sized pieces. Process them to coarse powder using food processor. The powder came to exact 3 cups, Keep aside.


  • In a blender add Mixed Dry fruits and grind them in a coarse form. Add the Dry fruits powder, Chopped dates, Cardamon powder and jaggery to a wide bowl.


  • Heat a kadai and melt the ghee. Add in the Roti powder and stir well to coat the ghee on lowest flame. Toast them on the low heat for 5 to 7 minutes or until the powder is hot enough (This process helps to absorb any water in the roti and also to heat up the powder as this helps to melt the jaggery while mixing).  




  • Add this toasted powder to the wide bowl with other ingredients. Mix up all the ingredients to gether. once mixture feels wet, start making small balls of your wished size out of the mixture. Garnish with your favorite dry fruit too.




Will be little sticky - but the jaggery will get hard and hold the shape so well. The taste is amazing and incredibly addictive