Malida: Traditional Indian Sweet Crumble with Nuts and Jaggery Recipe

Introduction

Malida is a traditional sweet Indian snack made from deep-fried wheat dough balls that are crumbled and mixed with jaggery, nuts, and flavorful spices. Its crunchy texture combined with warm sweetness makes it a delightful treat perfect for breakfast or a festive snack.

Ingredients

• 2 cups (200 g) wheat flour
• ¼ cup ghee or cream
• 6 tablespoons semolina (sooji)
• ¼ cup warm milk
• 1 pinch salt
• ½ teaspoon cardamom powder
• Water (as required)
• Oil or ghee (for frying)
• ½ cup mixed nuts (crushed)
• 2 tablespoons ghee (for assembling)
• ¼ cup gum (goond) crushed in bits
• ¾–1 cup (150 g) shredded jaggery (gur, gol), adjust to taste

Instructions

1. Step 1: In a large bowl, combine wheat flour, semolina, ghee, warm milk, and salt. Mix with your hands until the mixture becomes crumbly. Add water as needed to form a tight dough.
2. Step 2: Shape the dough into small balls about 2 inches in diameter. Press each ball inside your fist to make deep finger marks. These are called muthia, and the shape helps them cook thoroughly.
3. Step 3: Heat oil or ghee in a wok over medium flame. Deep fry the muthia in small batches until they turn crispy and golden. Remove and let them cool completely.
4. Step 4: Once cooled, crumble the fried muthia using a food processor or by hand.
5. Step 5: In the same wok, deep fry the crushed gum pieces, stirring constantly until they puff up completely. Add the puffed gum to the crumbled muthia and mix well.
6. Step 6: In a pan, heat 1 tablespoon ghee and fry the cardamom powder along with the crushed nuts for about 30 seconds until fragrant and crisp. Add this nut mixture to the crumbled muthia.
7. Step 7: In the same pan, heat another tablespoon of ghee and add the shredded jaggery. Allow the jaggery to melt and become runny. When it starts to boil from the sides, pour the hot jaggery over the crumbled mixture and mix thoroughly. Be cautious as the jaggery will be very hot.
8. Step 8: To serve, warm the Malida over low heat. Garnish with additional crushed nuts and enjoy it while warm.

Tips & Variations

• You can substitute ghee with unsalted butter for a milder flavor, though ghee provides a richer taste and better frying quality.
• If gum (goond) is unavailable, you can omit it or try adding a pinch of edible gum powder as an alternative.
• Adjust the amount of jaggery according to your preferred sweetness level.
• For extra texture, add some toasted sesame seeds along with the nuts.

Storage

Store Malida in an airtight container at room temperature for up to 5 days. Keep it away from moisture to maintain its crispness. Before serving leftovers, gently reheat on low heat to bring back some warmth and aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown sugar instead of jaggery?

Brown sugar can be used in a pinch, but jaggery gives the authentic, rich flavor and caramel notes that define Malida. The taste will be slightly different but still enjoyable.

Is Malida suitable for freezing?

It is not recommended to freeze Malida because the texture may become soggy upon thawing. It’s best enjoyed fresh or stored at room temperature.

Malida: Traditional Indian Sweet Crumble with Nuts and Jaggery Recipe

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Malida is a traditional Indian sweet snack made by frying dough balls called Muthia until golden and crispy, then crumbling them and mixing with melted jaggery, fried gum resin, and toasted nuts. This richly textured treat is flavored with cardamom and ghee, offering a warm, comforting dessert perfect for festive occasions or as an indulgent snack.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cup (200 g) wheat flour
• 6 tablespoon semolina (sooji)
• ¼ cup ghee or cream
• ¼ cup warm milk
• 1 pinch salt
• Water (as required)

Frying Ingredients

• Oil or ghee (to fry)

Assembly Ingredients

• ½ cup mixed nuts (crushed; pistachio, almond, melon seeds)
• 2 tablespoon ghee (for assembling)
• ¼ cup gum (goond, crushed in bits)
• ¾ –1 cup (150 g) shredded jaggery (gur, gol) (adjust to taste)
• ½ teaspoon cardamom powder

Instructions

1. Prepare the Dough: In a large bowl, combine wheat flour, semolina, ghee (clarified butter), and salt. Mix in warm milk along with water as needed to form a tight, crumbly dough. Knead well until the mixture comes together into a firm dough.
2. Shape the Muthia: Divide the dough into small 2-inch balls. Press each ball inside your fist to create deep finger marks, which helps the dough cook thoroughly from the inside.
3. Deep Fry the Muthia: Heat oil or ghee in a wok over medium flame. Fry the dough balls in small batches until they are crispy and golden brown. Remove and let them cool completely.
4. Crumble the Fried Dough: Once cooled, crumble the fried dough balls using a food processor until you get a coarse crumbly texture.
5. Fry the Gum Resin: In the same wok, deep fry the crushed gum resin (goond) over medium heat with constant stirring until it fluffs up and puffs completely. Remove and mix the puffed gum into the crumbled dough.
6. Toast the Nuts and Cardamom: Heat 1 tablespoon of ghee in a pan. Add cardamom powder and the crushed nuts (pistachios, almonds, melon seeds) and fry for about 30 seconds until fragrant and crisp. Stir this mixture into the crumbled muthia and gum blend.
7. Melt the Jaggery: In the same pan, heat remaining 1 tablespoon of ghee, then add the shredded jaggery. Allow it to melt and boil gently until it reaches a runny consistency. Carefully pour the hot jaggery over the crumbled mixture and mix thoroughly to combine all ingredients well. Exercise caution as jaggery will be very hot.
8. Serve Warm: Place the Malida in a pan on slow heat, warm it gently, and serve garnished with additional crushed nuts for extra crunch and flavor.

Notes

• Be cautious while handling hot jaggery syrup to avoid burns.
• You can adjust the sweetness by varying the amount of jaggery used.
• Ensure dough balls are pressed properly with finger marks to allow even cooking.
• The puffed gum resin adds a unique texture and subtle flavor; do not skip it if possible.
• Use fresh ghee for authentic flavor, but oil can be substituted for frying if needed.
• This recipe is traditional and typically prepared during festive seasons.

Keywords: Malida, Indian snack, sweet snack, fried dough, jaggery, nuts, cardamom, traditional Indian dessert