Malida (Wheat Flour Pudding)

Ingredients

• three quarters of a pound of coarse wheat flour
• two ounces of fine white flour
• seven eggs
• half a pound of ghee
• one and a half pounds of sugar
• half a pound of almonds
• two ounces of rosewater
• half a teaspoonful of powdered cardamoms
• rather more than half of that quantity of nutmeg

Method

1. 1

   Mix the two flours with the eggs, six ounces of the ghee, and half a pound of milk.

2. 2

   Make dough of this, roll into balls about the size of small lemons, and fry in the other two ounces of ghee.

3. 3

   When cooked, bruise into a soft mass, mix with syrup of sugar, pass through a sieve, return to the pot, add blanched and fried almonds, rosewater, cardamoms, and nutmeg.

4. 4

   Stir over the fire till thoroughly cooked, and of the consistency of thin porridge.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 139. The excerpt below is the record exactly as published.

Malida. (Wheat Flour Pudding.) Take three quarters of a pound of coarse wheat flour, two ounces of fine white flour, seven eggs, half a pound of ghee, one and a half pounds of sugar, half a pound of almonds, two ounces of rosewater, half a teaspoonful of powdered cardamoms, and rather more than half of that quantity of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.