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Recipe
Malida - A Sweet Delight from India
Gulab Jamun Malida: A Fusion of Traditional Indian Sweets
4.6 out of 5
Indulge in the rich flavors of India with this delectable Malida recipe. Originating from Indian cuisine, Malida is a sweet dish that combines the melt-in-your-mouth goodness of Gulab Jamun with the aromatic essence of traditional Indian spices.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Halal, Kosher, Nut-free, Soy-free
Allergens
Milk, Nuts
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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1 cup (200g) Gulab Jamun mix 1 cup (200g) Gulab Jamun mix
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1/4 cup (60ml) milk 1/4 cup (60ml) milk
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1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
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A pinch of saffron strands A pinch of saffron strands
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1 tablespoon rose water 1 tablespoon rose water
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2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
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1/4 cup (30g) chopped pistachios 1/4 cup (30g) chopped pistachios
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1/4 cup (30g) chopped almonds 1/4 cup (30g) chopped almonds
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1 cup (240ml) water 1 cup (240ml) water
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1 cup (200g) sugar 1 cup (200g) sugar
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 15g, 7g
- Carbohydrates (total, sugars): 50g, 35g
- Protein: 5g
- Fiber: 2g
- Salt: 0.2g
Preparation
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1.In a mixing bowl, combine the Gulab Jamun mix, milk, and cardamom powder. Knead the mixture until it forms a smooth dough.
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2.Divide the dough into small portions and shape them into small balls.
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3.In a deep pan, heat the ghee over medium heat. Add the Gulab Jamun balls and fry them until golden brown.
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4.In a separate saucepan, bring water to a boil. Add sugar, saffron strands, and rose water. Stir until the sugar dissolves and the syrup thickens slightly.
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5.Remove the Gulab Jamun balls from the ghee and transfer them to the sugar syrup. Let them soak for about 30 minutes.
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6.Garnish the Malida with chopped pistachios and almonds.
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7.Serve the Malida warm or at room temperature.
Treat your ingredients with care...
- Gulab Jamun mix — Ensure that the mix is fresh and of good quality to achieve the perfect texture and taste.
- Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the sugar syrup for enhanced flavor and color.
- Pistachios and almonds — Toast the chopped nuts in a dry pan for a few minutes to bring out their natural flavors before garnishing the Malida.
Tips & Tricks
- To ensure the Gulab Jamun balls are evenly cooked, maintain a medium heat while frying and turn them gently to avoid any breakage.
- For a richer flavor, you can infuse the sugar syrup with a few drops of kewra water or a pinch of ground cardamom.
- If you prefer a less sweet Malida, reduce the amount of sugar in the syrup according to your taste preference.
- Serve the Malida with a scoop of vanilla ice cream for a delightful combination of warm and cold textures.
- Leftover Malida can be stored in an airtight container in the refrigerator for up to 3 days.
Serving advice
Serve the warm Malida as a dessert after a traditional Indian meal. It pairs well with a cup of hot masala chai or a refreshing glass of rose milk.
Presentation advice
Arrange the Malida on a decorative platter and drizzle some extra sugar syrup over the top. Garnish with a sprinkle of saffron strands and rose petals for an elegant and visually appealing presentation.
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