Malido

Butter Malido

Traditional crumbly wheat and jaggery sweet.
Yield: Serves 10–12 | Total time: 2 hours

Butter Malido is a rich and celebratory sweet from the Parsi and Bohri traditions, known for its nutty flavor, ghee-soaked texture, and signature "muthiyas" — deep-fried wheat-rava dumplings that are crushed and blended into a fragrant jaggery syrup. A festival staple and winter favorite, this dish is best enjoyed warm.

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Ingredients

For the Dough

• 400 g wheat flour (atta)

• 150 g rava (semolina/suji)

• 50 g pure ghee

• Pinch of salt

• 1 cup warm milk (adjust as needed)

For the Jaggery Syrup (Pak)

• 400 g jaggery (grated)

• 100 g butter

For the Mix-Ins

• 3 tbsp milk powder

• 50 g white gum granules (goondar)

• Ghee for deep frying

• Dry fruits:

  • Raisins (kismis)

  • Charoli

  • Almonds, sliced

  • Pistachios, sliced

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Method

1. Prepare the dough:
   In a large mixing bowl, combine wheat flour, rava, a pinch of salt, and 50 g of ghee. Rub the mixture together until it is crumbly. Gradually add warm milk and knead into a tight, firm dough. Adjust milk as needed.

2. Shape the muthiyas:
   Divide the dough into portions slightly larger than golf ball-sized. Press each ball tightly in your fist to form oval, fist-shaped dumplings (muthiyas). Set aside.

3. Fry the goondar:
   Heat ghee in a deep frying pot. Once hot, add the white gum granules (goondar). Fry until they puff up completely, then remove with a slotted spoon and keep aside.

4. Fry the muthiyas:
   Reduce heat to medium-low. Fry 4–5 muthiyas at a time until they are golden brown on all sides. Remove and cool completely. Repeat for all.

5. Crush the muthiyas:
   Once cooled, use a mortar and pestle to crush the muthiyas into coarse crumbs. Transfer to a large mixing vessel (lagan or wide bowl).

6. Combine the dry mixture:
   To the crushed muthiyas, add milk powder, fried goondar, raisins, and sliced dry fruits. Mix thoroughly and keep aside.

7. Make the jaggery pak (syrup):
   In a large pot, melt the butter on medium-low heat. Add grated jaggery and stir continuously until fully melted and smooth — no lumps should remain.

8. Mix the malido:
   Add the prepared crumb mixture into the jaggery pak. Mix thoroughly. The mixture will feel tight initially, but will soften as it blends. Stir and fold until uniform.

9. Final cook and serve:
   Cover and allow the malido to steam on the lowest flame for 5 minutes. Apply one final mix, ensuring that nothing adheres to the base. Serve warm.

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Chef’s Notes

• Muthiyas can be made a day ahead for convenience.

• Use a wide, heavy-bottomed pot for even heat distribution.

• You can add a few drops of rose water or nutmeg powder for a variation in aroma.

• Malido stores well in an airtight container at room temperature for 3–4 days, or refrigerated for up to a week.

• Best served warm with a drizzle of melted ghee and extra nuts on top.