Maleeda is a popular sweet dish in the North Arcot district of Tamil Nadu. It is a special sweet often made during Muslim weddings. The method of making Maleeda is very simple but time consuming process. So it is usually prepared 2 or 3 days before a wedding.


1 cup wheat flour
1 cup sugar (or as required)
½ cup chopped almonds and cashewnuts
4 tbsp ghee
Oil for frying

  • Take wheat flour in a bowl. Add water little by little and knead to form a dough (just like a chapathi dough)
  • Now roll out small pooris using the dough and arrange them on a clean white cloth.
  • Allow this to dry in shade for atleast 20 hours.
  • By then the pooris would have hardened.
  • Now break each into 4 pieces and heat oil in a pan.
  • When oil is hot, deep fry the pooris till they are golden brown in colour.
  • Allow the pooris to cool down completely, and gently crush them with your hands or a dosa ladle.
  • Grind this in small batches to a powder.
  • Use a large holed sieve to filter the powder so that it is smooth. I use my colander to sieve the powder.
  • Once ready, take the powder in a large bowl and add sugar to this and mix well.
  • Add more sugar if you want it to be more sweet.
  • Heat ghee in a pan and add the chopped almonds. Saute till golden. Add this diretly to the maleeda and mix well.
  • In the same way, you can sauté the cashews till golden and add this as well.
  • Mix all the ingredients well and transfer to small air tight containers.
  • Maleeda stays fresh for about 10 days and you can have it with a spoon whenever you get hunger pangs.

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