Malida or Malido - Authentic Bohra Sweet Dish

INGREDIENTS
200      gms      Flour - Wheat
400      gms      Flour - Semolina (Suji)
1          cup      Milk
150      gms      Pure Ghee
50        gms      White Gum Granules (Goondar)
400      gms      Jaggery – Plain
1          tsp       Elaichi Powder
1          gm       Saffron (Kesar Soaked in 2 tblsp of Water)
Pinch of Salt
Oil for frying
For Dry Fruits
(Use any of your choice of nuts, raisins, seeds as per your liking and taste. If using nuts, chop it into chips before using.)
METHOD
Grate jaggery and keep it aside. Melt ghee and keep ready.
In a large kneading bowl mix atta and rava thoroughly. Add ghee in the atta mixture in a stream and knead the flour in a crumbly texture. Once the the atta is thoroughly crumbly and coarsely textured, add little by little milk and knead the dough tight and firm. Adjust the milk quantity if needed.
Divide the dough into equal portions. Make any shape of the divided balls and keep it aside.
Heat oil for frying in a deep vessel or a kadhai. Once the oil is heated fry gum granules and as soon as it puffs remove it with a slotted spoon and keep it aside.
Keep the heat of the oil on medium slow. Drop four to five dough balls in the oil and fry evenly to crispy golden brown. Once all the dough balls have been fried, crush it in a wooden mortar pestle or coarsely grind it in a mixer grinder.
In a large kadhai or vessel heat ghee on a medium low flame. Once the ghee is heated add grated jaggery and stir to melt it. Once the jaggery is melted add your choice of dry fruits, cardamom powder, fried gum granules, kesar and crushed fried dough powder. Mix thoroughly and evenly, giving a good texture to the malida. Keep stirring until the ghee shine on it.
GarNICHE and serve as per your style. Enjoy