Quick and Easy Parsi Malido Video and Recipe

Описание: by Rita Jamshed Kapadia

This Malido is made from "Bisquick". This is a parsi halwa made as an offering during prayers.

Recipe
2 oz canola oil
2 – 4 oz butter (to tastes and diet needs)
1 cup coarse semolina
1/2 cup bisquick
1 1/2 cups sugar
1 1/2 cups water
Garnish
2 oz chopped / slivered almonds
1 oz raisins
1 tbsp Ghee or Oil
1 – 2 tsp vanilla essence (to taste)
2 tbsp rosewater (optional, I like to use either vanilla OR Rose)
1 tsp ground cardamon
1 tsp ground nutmeg
pinch of rock salt
Method
In a large non-stick vessel, heat the oil and butter over low heat
Add the semolina and saute for 10 minutes until golden brown.

Add Bisquick and continue sauteing for 3 more minutes.
Caramel – in a small pot, heat 2 tbsp of the sugar and melt into a golden brown syrup. Take care not to burn the sugar. Next lower the heat and add the rest of the water. Bring to a boil and shut off the heat. The syrup should be “1 string” consistency.

Add the syrup, vanilla essence, cardamon, nutmeg, rock salt to the semolina and Bisquick. Be careful because there will be a froth rising and can boil over! This is why you need a large pot. Cover quickly and let it cook for 30 seconds.

Garnish: In a separate pan, heat the ghee/oil and fry the raisins on low heat till plump. Add the chopped/slivered almonds and fry for 5 seconds. Cool.
Spread garnish over the malido and serve warm.

This malido will keep well in the refrigerator for 2 weeks. You can freeze for 6 months and de-frost, warm and use it.

See and Complete Recipe - http://www.parsicuisine.com/quick-and...

Traditonal Papri and Daran for Malido, with history - http://www.parsicuisine.com/parsi-pap...

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