Dish
Malida
To make Malida, wheat flour is roasted in ghee until it turns golden brown. Jaggery is then added to the flour and mixed until it forms a crumbly texture. The mixture is then pressed into small balls and served with ghee and chopped nuts. Malida has a rich, nutty flavor and a crunchy texture.
Origins and history
Malida is a traditional dessert from the state of Gujarat in western India. It is often served during festivals and special occasions, such as weddings and religious ceremonies.
Dietary considerations
Malida is vegetarian and can be made vegan by using coconut oil instead of ghee. It is also gluten-free.
Variations
There are many variations of Malida, including different types of nuts and spices. Some recipes also call for the addition of milk or yogurt.
Presentation and garnishing
Malida is typically presented in a small bowl or plate. It is often garnished with chopped nuts or a sprinkle of powdered sugar.
Tips & Tricks
To make Malida, it is important to use high-quality jaggery and ghee. The wheat flour should be roasted until it turns golden brown to give the dessert its characteristic nutty flavor. It is also important to press the mixture firmly into balls to ensure that they hold together.
Side-dishes
Malida is often served with a side of ghee and chopped nuts. It can also be served with a scoop of ice cream or a dollop of whipped cream.
Drink pairings
Malida pairs well with a cup of chai tea or a glass of sweet lassi.
Delicious Malida recipes
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