30 grams almonds30 grams chopped cashewnuts250 grams desi ghee50 grams flour \50 grams semolina - sifted50 grams whole wheat flour /3/4 cup milk250 grams sugar1/2 cup water2 beaten eggs1 tsp. vanilla essence12 cardamoms \1/2 nutmeg / powdered30 grams crystallized cherries \30 grams orange peel / choppedBlanch and slice the almonds. Fry them and thecashew nuts in half the ghee. Drain. Keep aside.Mix the sifted ingredients with all the remaining gheeand milk, and keep aside for half an hour. Cook on aslow fire stirring constantly with a wooden spoon untilthe mixture thickens, and becomes light brown incolor. Cool. This is the malida mixture.Bring sugar and water to a boil, stirring until thesugar melts. Cool. Mix malida mixture with sugar syrupand cook together until thickened, stirring constantly.Take off the fire. Slowly pour the eggs into the malidamixture and beat in thoroughly. Cook again on a slowflame stirring until the ghee floats on the top. Removefrom the fire and lastly add the vanilla essence, cardamoms,nutmeg, half the fried almonds and cashew nuts,half the cherries and orange peel, and mix together.Garnish with the rest of the ingredients. Can be kept inthe refrigerator for a month. Serve hot or at roomtemperature.