Malidalu
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Fresh wheat rotis crumbled with jaggery, ghee, cardamom and nuts and pressed into balls; a festival sweet of Telangana homes.
Region: TelanganaOccasion: Bathukamma, village festivals and family ritualsTime: 45 minServes: About 12 ballsVegetarian
Ingredients
- 2 cups whole-wheat flour (or wheat and jowar flour)
- Water and a pinch of salt for the dough
- 1 cup grated jaggery
- ¼ cup ghee, warmed
- ½ tsp cardamom powder
- 2 tbsp each chopped cashews and raisins, fried in ghee
- 2 tbsp dry coconut, grated (optional)
Method
- Knead the flour with water and salt into a soft dough. Roll out thick rotis and cook them on a hot griddle until well done on both sides.
- While still warm, tear the rotis into pieces and grind or pound them into coarse crumbs.
- Mix in the jaggery while the crumbs are warm so it softens.
- Add the ghee, cardamom, nuts, raisins and coconut and mix well.
- Press handfuls into firm balls. Offer and serve.
History
Sweets made from crushed flatbread and jaggery are an old village way of turning simple rotis into a festival dish.
Significance
Malidalu are offered to the goddess and shared during Bathukamma and village festivals, and are given as prasadam in many Telangana homes.