Mava ne Badam no Malido

Recipe Courtesy - Faranak Irani

Yummy Malido

To prep
2 hr
To cook
2 hr
Level
Hard
Servings
6

Ingredients

300 gms Semolina(Ravo)
700 wheat flour
400 gms Almond Meal
1.3 kg Sugar
6-7 green cardamon
6-7 strands of Iranian Saffron
900 ml Rose water
300 gms Mavo ( Optional)
200 gms Cashew Nuts
100 gms Pistachio shelled
200 gms silvered Almond
150 gms glazed Cherries
1kg desi ghee/ Butter
¼ tsp salt
5 Eggs at room temperature
2 tsp Pure vanilla paste/ powder
1 tsp shahjeera
2 tsp caradamon powder
2 tsp Nutmeg Powder

Method

Preheat oven for 10 mins at 180 degree. Layer the silvered almonds and cashew nuts in an oven tray . Turn off the oven and let the dry sit in the hot oven for couple of minutes till they turn golden brown. Remove and set aside.

Start with the sugar syrup. Boil sugar with cardamom and ½ of the saffron longs with rosewater. Meanwhile, Sift the flour and semolina(to avoid lumps). Melt butter/ ghee.

In a non stick pan (deep and thick bottomed) mix the flour with half the qty of butter/ghee to nice crumbly mix resembling bread crumbs along with Lightly roasted shahijeera. Turn on the heat and start roasting on medium heat, stirring constantly. This will enable a uniform colour and the flour will be cooked. Gradually add in butter as required along with half the qty of oven roasted dry fruits (Reserve the other half for garnish), glazed cherries, remaining saffron, vanilla paste and almond meal. Cook till the flour turn golden brown.

Leave the syrup and flour to cool. When at room temperature mix the the flour along with the rosewater syrup, mavo and whipped eggs.

Turn on the heat and start cooking the entire mixture on low heat stirring constantly. As the malido starts cooking the butter starts to seperate on the sides of the pan.

Mix in the cardamon and nutmeg powder to finish off.

Transfer in the serving bowl and garnish with reserved dry fruits.

Serve with Puri