Malida - A Sweet Delight from India

Ingredients

• 1 cup (200g) Gulab Jamun mix 1 cup (200g) Gulab Jamun mix
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 1 tablespoon rose water 1 tablespoon rose water
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1/4 cup (30g) chopped pistachios 1/4 cup (30g) chopped pistachios
• 1/4 cup (30g) chopped almonds 1/4 cup (30g) chopped almonds
• 1 cup (240ml) water 1 cup (240ml) water
• 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

1. 1.
   In a mixing bowl, combine the Gulab Jamun mix, milk, and cardamom powder. Knead the mixture until it forms a smooth dough.
2. 2.
   Divide the dough into small portions and shape them into small balls.
3. 3.
   In a deep pan, heat the ghee over medium heat. Add the Gulab Jamun balls and fry them until golden brown.
4. 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.
5. 5.
   Remove the Gulab Jamun balls from the ghee and transfer them to the sugar syrup. Let them soak for about 30 minutes.
6. 6.
   Garnish the Malida with chopped pistachios and almonds.
7. 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.