Hey there,
I know it’s been a long long time, since I’ve talked to you. I was missing talking through my posts as (may be as) much you missed reading
Firstly, I’m wishing you a very happy and healthy 2017. It’s never late! Right?
The start of this New Year didn’t bring smiles to me this time. I was upset from quite a few days and so I’d locked (virtually, in my mind) and disconnected myself from the outer world for a few days; not completely though. Thoughts, those were only my friends, I kept fighting the bad ones (and still doing) and here I am, with a purpose again. I never stopped cooking during this time. It, kind of, gives me peace; I can think – the good and bad – I can focus. It gives me strength.
I don’t know if you have heard of Malida, try it once and you will love it. The recipe for this Winter cuisine is simple and healthy too.
Malida, pronounced as Maleeda, is popular in northern part of India especially Uttar Pradesh, and Bihar in eastern part. Basically, Malida is made with the leftover Bajra roti, jaggery and white butter or desi ghee. To give Malida a variation, you can make it with the leftover wheat flour rotis or like I’d made, with the leftover Madua ke Attey ki roti.
Madua flour and Bajra flour are similar, and so is the taste. But if you want to go with the authentic Malida cuisine, follow this Malida recipe; replace the Madua flour with that of Bajra. That’s it.
How to Make Malida at Home
A step by step guide to making Malida at Home; It’s a mom’s recipe
Ingredients
- 1 Madua or Bajra ki Roti
- 1 1/2 tbsp. Gur (Jaggery) powder
- 2 1/2 tbsp. Desi ghee or pure ghee
- A pinch of Elaichi (Cardamom) powder (optional)
Directions
- Tear the Madua ki roti in small pieces; use fingers.
- Add gur and mix it properly with the roti pieces.
- Now add ghee and mix again with a heavy hand; it should be as if you are trying to crush.
- Add cardamom powder and mix again.
- Heat this mixture in a microwave or a pan for 40-50 seconds.
- Serve Malida hot.
How to Make Malida, the Basic Recipe
If you don’t have a leftover roti, you can always make a fresh one.
Tear the Madua roti in small pieces. For the authentic Malida, you can take Bajrey ki roti. Use your fingers to tear the roti. You need to apply a little bit of power here .
Now, add jaggery or gur powder to it. I’d used organic jaggery, so it was free of impurities. You can use whole gur but then you need to crush it.
Mix well. Add desi ghee and mix again. Now add a pinch of cardamom powder for flavor.
Heat the mixture in microwave for 40-50 seconds or heat it on a pan.
Malida is ready. Serve it hot.
I would love to hear from you. If you liked the recipe, hit like and if you have tried drop in a message in the comments section below. I would love to hear from you.
— Recipe Shared by Sara Khan