Malida
Ingredients
1. 1 cup wheat flour
2. 1 tbs oil
3. Water
4. Ghee + ½ tsp ghee
5. 1 tsp finely chopped almond
6. 1 tsp kishmish
7. 1 tsp pumpkin seeds
8. 1 tsp pistachio
9. ½ cup sugar
10. ½ tsp cardamom powder
Method
1. Take wheat flour and oil and mix. Add water and make dough from it.
2. Divide dough in two parts and roll the both parts like you roll chapati.
3. Heat a pan. Add chapati. Cook from both sides. Apply ghee on both sides and cook.
4. Heat ghee in a pan. Add almond, kishmish, pumpkin seed, pistachio and shallow fry it.
5. Split chapati in small pieces and mash with hand. Add sugar and fried dry fruits and cardamom powder and mix well.
6. Now take it out in a bowl. And add some dry fruits and serve it.
Doodh Sharbat
Ingredients
1. 1 glass milk
2. 1 glass water
3. ¼ cup powdered sugar
4. ¼ tsp cardamom powder
5. 1 tbs finely chopped almond
6. 1 tbs sabja seeds
7. 1 pinch green food colour
8. Ice cubes
Method
1. Take all ingredients and mix well.
2. Doodh sharbat is ready.
Roat
Ingredients
1. 1 cup milk
2. 1 cup sugar
3. 2 tsp ghee + 2 tsp ghee
4. ½ cup grated coconut
5. ¼ cup crushed dry fruits
6. 1 tbs khas-khas
7. ½ tsp cardamom powder
8. ½ cup suji (rava)
9. 2 cup wheat flour
10. Pumpkin seeds
Method
1. Take milk. Add sugar and cook till sugar dissolve in milk. Chashni is ready.
2. Heat ghee in a pan. Add grated coconut, crushed dry fruits, khas-khas and mix well. now add cardamom powder and suji and cook till light golden brown in low to medium flame.
3. Again, heat ghee in a pan. Add wheat flour and cook till golden brown in low to medium flame.
4. Now add flour in coconut mixture. Add milk chashni and mix. Rest it for 10-15 min.
5. Now take a portion from mixture and flat with help of hand. Add pumpkin seeds and khas-khas.
6. Now if you use microwave, so bake in convection mode in 180 and if you use OTG then bake in baking mode in 180.
7. And if you use pan, so grease pan with ghee. Add roat. Cover it and cook in low to medium flame for 10-15 min. after 15 min turn its side and again cook for 10-12 min.
8. Roat is ready to serve.
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