Malida Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
To make the dough balls mix, whole wheat flour, semolina, ghee, milk powder and salt with hands until you have a crumbly mixture. Mix milk and water as required to make a stiff dough. Form small 2 inch dough balls and press inside fist to imbed deep finger marks. (This is Muthia, and this shape of dough helps thorough cooking from inside.)In a wok, deep fry muthia in small batches in ghee on medium flame until crispy golden. Let muthia cool than crumble with hands or in a food processor.
In same wok, deep fry crushed edible gum until it puffs up completely with constant stirring. Add puffed gum to crumbled muthia. Mix well.
Take 1 tbsp ghee in a pan and add cardamom powder, fry the pistachios, almonds, desiccated coconut, melon seeds for few seconds. Add to crumbled muthia. In same pan, heat 4 tbsp ghee and add chopped jaggery and let it melt. Pour melted jaggery over crumbled muthia mixture. Mix thoroughly with a spoon. To serve, heat Malida on slow heat and serve warm garnished with more nuts.

Method:
Butter four ramekins and sprinkle some coffee powder into each. In a pan, gently melt chocolate with the butter until smooth. Stir in 50g sugar, then take off the heat and cool for a few minutes. Stir in the coffee, egg yolk, vanilla and flour. Beat the egg whites until thickened. Add 1 tbsp sugar and whisk until it forms shiny soft peaks. Take care not to over whisk. Stir about 1/3 of the egg whites into the chocolate batter to loosen, then carefully fold in the rest of the whites. Spoon into the prepared ramekins, bake at 180 degrees C for 10-12 minutes or until the cakes are just starting to dome in the middle. In a pan, melt the remaining chocolate and golden syrup together with 3 tbsp hot water and whisk until smooth. Turn out the cakes and serve warm in a puddle of the syrup and topped with ice cream.