A warm and comforting winter delight, blending roasted wheat, nuts, and jaggery sweetness in every bite!



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60 Mins

11 Ingredients


water, as required

200 grams wheat flour

¼ cup ghee

6 tbsp semolina (sooji)

¼ cup warm milk

1 pinch of salt

½ tsp cardamom powder

½ cup mixed nuts, crushed (pistachios, chironjee, cashews, almonds)

2 tbsp ghee, for assembling

¼ cup gum (goond) crushed in bits

150 g shredded jaggery


In a large bowl, mix wheat flour, semolina, ghee, milk, and salt with your hands until you have a crumbly mixture. Add milk and water as required to form a tight dough.

Divide the dough into 2" balls. Press inside the fist to imbe deep finger marks (This is Muthia and this shape of the dough ensures thorough cooking from the inside out).

Now bake the muthia for 25-30 min at 200 degrees Celsius or until cooked.

Allow the baked muthia to cool. Now crumble in a food processor or crush by hands.

In a wok, heat ghee. Add the crushed gum until it puffs up completely with constant stirring.

Add this puffed gum to the crumbled muthia. Mix well.

Take 1 Tbsp ghee in a pan and fry cardamom powder, pistachio, almond, and melon seeds for 30 seconds until crisp.

Add to crumbled muthia.

In the same pan, heat another tablespoon of ghee and add the grated jaggery. Cook until the jaggery melts to a runny consistency. As it starts to boil from the sides of the pan pour melted jaggery over the crumbled mixture.

Mix thoroughly with a spoon(Jaggery will be very hot, be careful).

To serve, heat Malida on slow heat and serve warm garnished with more nuts.

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