Ingredients

• 30g- almonds
• 30g- chopped cashewnuts
• 250 g- desi ghee
• 50g- plain flour
• 50g- semolina
• 50g- whole wheat flour
• 3/4 cup- milk
• 250g- sugar
• 1/2 cup- water
• 2- eggs, beaten
• 1 tsp- vanilla essence
• 12- cardamoms
• 1/2- nutmeg
• 30g- crystallised cherries

How to Make Malido

• Sift the flour, semolina and wheat flour.
• Blanch and slice the almonds.
• Fry them with the cashewnuts in half the ghee. Drain. Keep aside.
• Mix the sifted ingredients with the remaining ghee and milk.
• Knead well and keep the mixture aside for half an hour.
• Then cook on a slow fire stirring constantly with a wooden spoon until the mixture thickens, and becomes light brown in colour. Cool.
• Bring sugar and water to a boil, stirring until the sugar melts. Cool it.
• Mix the above mixture with sugar syrup and cook together until thickened, stirring constantly.
• Take off the fire. Slowly pour the beaten eggs into the mixture and beat in thoroughly.
• Cook again on a slow flame, stirring until the ghee floats on the top.
• Remove from the fire and lastly add the vanilla essence, cardamoms, nutmeg, powder, half the fried almonds and cashewnuts, half the cherries, and mix together.
• Garnish with remaining almonds-cashews and cherries, and serve hot.