Malido

By ParsiCuisine.com 14 comments

Quick and Easy Parsi Malido Video and Recipe

Ingredients
2 oz canola oil
2 – 4 oz butter (to tastes and diet needs)
1 cup coarse semolina
1/2 cup bisquick
1 1/2 cups sugar
1 1/2 cups water

Garnish Ingredients
2 oz chopped / slivered almonds
1 oz raisins
1 tbsp Ghee or Oil
1 – 2 tsp vanilla essence (to taste)
2 tbsp rosewater (optional, I like to use either vanilla OR Rose)
1 tsp ground cardamon
1 tsp ground nutmeg
pinch of rock salt

Method
In a large non-stick vessel, heat the oil and butter over low heat
Add the semolina and saute for 10 minutes until golden brown.

Add Bisquick and continue sauteing for 3 more minutes.
Caramel – in a small pot, heat 2 tbsp of the sugar and melt into a golden brown syrup. Take care not to burn the sugar. Next lower the heat and add the rest of the water. Bring to a boil and shut off the heat. The syrup should be “1 string” consistency.

Add the syrup, vanilla essence, cardamon, nutmeg, rock salt to the semolina and Bisquick. Be careful because there will be a froth rising and can boil over! This is why you need a large pot. Cover quickly and let it cook for 30 seconds.

The Baj Malido is accompanied with some fruits like Bananas, Apples and Dates. Papdi is a unleavened bread that accompanies malido.

14 Comments

Food made for the holy days of Muktad – Parsi Cuisine

Aug 8, 2016, 2:46 pm

[…] Click here for Malido recipe. […]

Ketty Wadia

Jul 7, 2017, 7:25 pm

You have mentioned 16 tbs for 8 1/2 cups flour, 1 cup milk , pistachios and almonds each and 1/2 cup in your recipe for sultanas.
So how can 16 tbs be for 1cup 1/2 cup and 81/2 cups.?

Rita

Jul 7, 2017, 10:20 am

Thank Ketty. It was confusing to have the “tbs” measures in this Malido recipe. I have removed them. Usually when I make Malido, I go by eyesight and taste adding ingredients approx.

Another thing if anyone is making Malido for a prayer ceremony like Jashan, pls do not add any water or rosewater. Only milk.

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Mar 3, 2018, 5:37 pm

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[…] of the importance of the Jashan ceremony. The chasni and fruits along with the Sev, Ravo & Malido which was made by Perth volunteers was served to delegates on their tables and an interactive […]

Mahrukh Mogrelia

Oct 10, 2018, 10:32 pm

There is no mavo in ingredients but while cooking you have mentioned, so is it evaporated milk you mean.

Rita

Oct 10, 2018, 10:28 am

Hi Mahrukh,

Thanks so much for pointing this out. I have added the mavo to the recipe.

Yes, I had not listed mavo but you can use 250 grams of fresh mavo instead of evaporated milk.
I prefer dry evaporated milk powder so the malido does not spoil so eeasily. Mavo tends to spoil if left outside for more than 5 hours.

Best wishes and do share a picture and note when you make it.
Rita

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Nov 11, 2018, 12:29 pm

[…] to eat with Malido from the famous Vividh Vani […]

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[…] Farohar on the way out of town, at Marolia’s insistence. He said there was a dessert I must try: malido, a labor-intensive production of semolina and wheat flour mixed with eggs, sultanas, almonds and […]

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[…] like Malido, Daran, Papri for chasni are prepared. After the prayers are done the food is partaken of with […]

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Jul 7, 2020, 4:11 pm

[…] like Malido, Daran, Papri for the chasni are prepared. After the prayers are done the food is partaken of […]

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Mar 3, 2021, 11:55 am

[…] – go for making Rita’s famous Dar ni Pori (Sweet pastry with lentils) or Rita’s Malido.Breakfast Parsi Sev Sweet Vermicelli  Parsi Ravo (Sweet cream of […]

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Mar 3, 2022, 10:57 am

[…] If you are adventurous – go for making Rita’s famous Dar ni Pori (Sweet pastry with lentils) or Rita’s Malido. […]

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[…] – go for making Rita’s famous Dar ni Pori (Sweet pastry with lentils) or Rita’s Malido. Early preparation (one day ahead) […]

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