What consideration regarding the base ingredient separates a good malida from a great one, according to the text?
Answer
The freshness level; the base should be air-dried for about a day
If the bread is too fresh, it becomes pasty when mixed with sugar; if too stale, it becomes overly hard. The ideal base has been allowed to air-dry for approximately one day to crumble cleanly.
#Videos
How to make Malida Sweet Recipe - YouTube
Related Questions
What is the defining characteristic of the malida preparation category?What is the foundational element used in the most classic interpretation of malida?How does *roti*-based malida generally differ in profile from *puri*-based malida?Which common sweet addition lends a tropical note and fibrous texture to the mixture?What ingredient set defines the savory counterpart to the common sweet malida?What is the function of adding a drizzle of *ghee* to the malida mix before serving?During which specific meal is malida frequently prepared for in many South Asian communities during Ramadan?What starchy foundation replaces the bread base in the Jewish Food Society's variation of malida?What practical technique is suggested for creating dual texture within a single batch of malida?What consideration regarding the base ingredient separates a good malida from a great one, according to the text?