How to make Malido -

Rich milky dessert with cereals, nuts and eggs.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Desserts

For more recipes related to Malido checkout Suji Aur Badam Ka Halwa, Cuppa Sheera - SK Khazana. You can also find more Desserts recipes like Chiffon Cake Strawberry Pancake Cheesy Mango Bites Blueberry Muffin


Malido Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Malido Recipe

  • Semolina (rawa/suji) 1 cup

  • Whole wheat flour (atta) 1 cup

  • Salt a pinch

  • Ghee 4 - 5 tbs + to deep fry

  • Milk 2 cups

  • Sugar 1 1/2 cups

  • Mawa (khoya) grated and lightly roasted 1 1/2 cups

  • Eggs beaten 2

  • Almonds blanched and slivered 8-10

  • Pistachios blanched and slivered 8-10

  • Raisins lightly fried 10-12

  • Vanilla essence a few drops

  • Jujubes for garnish

  • Sugar crystals (khadi sakhar) for garnish


Step 1

Sieve rawa and flour along with salt. Add two tablespoons of ghee and knead to firm dough using half a cup of milk and sufficient water. Divide the dough into equal portions, roll them into thick pooris using a rolling pin, prick them lightly with a knife or a fork and deep fry in sufficient ghee till golden crisp.

Step 2

Drain onto an absorbent paper. Crush the pooris to a coarse powder while still warm. Keep aside. Combine milk with sugar and cook on low heat till sugar dissolves. Add khoya and the crushed poori and cook on low heat for three to four minutes stirring continuously, adding the remaining ghee little by little.

Step 3

Pour eggs into the above mixture in a thin stream stirring continuously. Continue to cook for ten to fifteen minutes. Add almonds, pistachios, raisins and vanilla essence and stir to mix well. Serve hot garnished with jujubes and sugar crystals.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.