Parsi MALIDO (Parsi Sweet served at auspicious occasions esp. housewarming ceremonies)

Malido, by its sheer audacity, makes our list. Before you express incredulity at its inclusion in the list, please be sure that you have eaten authentic Malido. Most Agiyaries (fire-temples) serve such bad Malido that our younger generation has never been privy to the original thing. The secret of a great Malido lies in its texture. The ordinary bad Malido is brownish, stone hard, without hemoglobin and inedible. The ultimate item is like Cindy Crawford (the former 90’s supermodel with the famed silken complexion so perfect that if a droplet of water was placed on the nape of her neck, it would travel down to her ankle, without dissipating) – golden hued, blended to perfection, feather light on the tongue, endearing aroma and silken smooth. The divine vibrations of prayers at Jashans and Fareshtas (angels) with the Malida centrally placed, renders it more delightful. Malido is as Parsi as you can get. The royal splendor of Malido is enhanced, if eaten fresh and slightly warm. Along with a unique Parsi bread called the Papri (not to be confused with the vegetable). The salty taste of the Papri bringing out the inherent flavor of the Malido. A unique Parsi sweetmeat, indeed.

Ingredients:

• 30 grams almonds 
• 30 grams chopped cashew nuts 250 grams desi ghee (clarified butter)
• 50 grams flour
• 50 grams semolina – sifted
• 50 grams whole wheat flour
• 3/4 cup milk
• 250 grams sugar
• 1/2 cup water
• 2 beaten eggs
• 1 tsp. vanilla essence
• 12 cardamoms
• 1/2 nutmeg powdered
• 30 grams crystallized cherries
• 30 grams orange peel chopped

Method:

For the Dry Fruit Garnish: Blanch and slice the almonds. Fry them and the cashew nuts in half the ghee. Drain. Keep aside.

Malido mixture: Mix the sifted ingredients with all the remaining ghee and milk, and keep aside for half an hour. Cook on a slow fire stirring constantly with a wooden spoon until the mixture thickens, and becomes light brown in color. Cool. This is the malido mixture. An alternate way to make malido mixture is to make “Darans” round flattened balls, fry them in ghee, cool darans and then crush them in a blender..

Chasni (sugar) Syrup: Bring sugar and water to a boil, stirring until the sugar melts. Let it cool. (we like to caramelize some sugar and add the brown caramel to the syrup. This adds a golden brown color). Mix the malido mixture with sugar syrup and cook together until thickened, stirring constantly. Take off the fire. Slowly pour the eggs into the malido mixture and beat in thoroughly. Cook again on a slow flame stirring until the ghee floats on the top. Remove from the fire and lastly add the vanilla essence, cardamoms, nutmeg, half the fried almonds and cashew nuts, half the cherries and orange peel, and mix together. Garnish with the rest of the ingredients. Can be kept in the refrigerator for a month. Serve hot or at room temperature. 

Mommy’s Tip:

For a Jashan, keep in a small metal bowl and give to the officiating priest & please make sure the salivating mob gets to eat it also. Some rules to follow while making & eating the malido… :)

• You have to keep your head covered at ALL times while making it.
• Pray and say good words…even if you end up abusing involuntarily..as Parsees often do, make sure you cuss politely
• No alcohol should touch the utensils or be inside the maildo before and after cooking.
• Some alcohol however should be INSIDE you after eating.