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.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| 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 | |||
Method / Instructions
- 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 fe1. el 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.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 465 Kcal |
| πͺ Protein | 6.8 g |
| πΎ Carbohydrates | 54.2 g |
| π₯ Total Fat | 25.1 g |
| π§ Saturated Fat | 13.8 g |
| π± Dietary Fiber | 3.6 g |
| π¬ Sugars | 28.5 g |
| π§ Sodium | 85 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Note
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.