Bohra Authentic Malido Recipe

Directions

• For Muthiyas:
• In a large mixing bowl, combine 1/2 kg of whole wheat flour (atta), 1 1/2 tbsp of sooji (semolina), 1/2 tbsp of gram flour (besan), and 3/4 cup of ghee (clarified butter).
• Add 1/4 tsp of salt for flavor.
• Slowly pour in 200g of ideal milk while kneading the mixture into a firm dough. Add water (about 2/3 cups) as needed to achieve the right consistency.
• Shape the dough into small, bite-sized muthiyas.
• Heat ghee in a deep frying pan on low heat. Carefully fry the muthiyas until they turn a beautiful golden brown and become crispy. This may take a bit of time, so be patient.
• Once fried, remove the muthiyas from the ghee and let them cool completely. Once cooled, grind them into a fine powder using a food processor or grinder.
• For Malido:
• In the same frying pan, heat 3/4 cup of ghee on low flame.
• Add arabica gum/gund and fry them until they puff up evenly and turn golden. Stir continuously to ensure even frying. Once fried, remove the gund from the ghee and set them aside.
• In the same ghee, add 1/4 kg of hard jaggery (ravo gor) and 1/4 kg of soft jaggery (matate gor).
• Allow the jaggery to melt and come to a boil while stirring continuously. This will create a sweet, caramelized syrup.
• Once the jaggery has melted completely, add 1/4 cup of ideal milk and mix well.
• Gradually add the powdered muthiyas into the jaggery-milk mixture, stirring continuously to avoid lumps. Keep stirring until the mixture thickens and forms a smooth consistency.
• Add 1 tsp of elchi (cardamom) powder for that aromatic flavor.
• Toss in the fried gund, sliced almonds, and sliced pista. Mix everything thoroughly to evenly distribute the ingredients.
• Your Bohra Malido is now ready. Allow it to cool down for a bit before serving. It can be stored in an airtight container for several days.