- 1 hot paratha roti (12inch diameter)
- 1/2 cup condensed milk
- 1/4 cup evaporated milk
- 1 tsp JGM Products ground cinnamon
- 1/2 tsp ground elychee
- 1/2 tsp vanilla essence
- 4 tbsp margarine
- 1-2 tsp brown sugar
- raisins (as much as you like)
- cherries (as much as you like)
- Add roti to a food processor. Process until the roti is in tiny pieces. Empty the pieces into a bowl.
- Add sugar, cinnamon and elychee to the bowl. Mix well.
- Add the margarine. Using your fingers, break it up into pieces and mix well to ensure it is properly incorporated with the roti.
- Add evaporated milk, vanilla essence followed by the condensed milk. Mix well. At this point, the mixture should be very wet/sticky. If it is not, add some more evaporated milk.
- Cover it and let it rest for not more than 10 minutes.
- After resting, taste and adjust sweetness if necessary. At this point, the mixture will become a little drier as the roti would have absorbed some of the liquids while resting.
- Add raisins and cherries. Mix well into the mixture.
- Roll into smooth balls and set aside.
- ENJOY YOUR MALIDAS!
- The size roti used was a 12 inch diameter. This is important to know to ensure you add enough of the wet ingredients.
- Your sweetness preference might be different from mine so be sure to adjust the sugar accordingly.
- Add ingredients while the roti is hot. This will help to melt the sugar and the margarine.
- You have the option of adding only the condensed milk (eliminating the sugar and evaporated milk) but I prefer adding the evaporated milk for extra moisture without the extra sweetness. Also, I prefer the consistency of the maleedas when both the evaporated milk and condensed milk are both used. Using only the condensed milk gives a different ‘sticky’ consistency.
- A pinch of black pepper can also be added. Many people would say this is actually a key to a delightful maleeda. It’s all up to you if you wish to add it.
Check out the video here: