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Jonna Maleeza
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Maleeza also known as Maleeda or Malida appears to have roots in Afghanistan & is one of the important dishes made on Bathukamma festival, a Telangana State’s floral festival.

Jowar Flour (Sorghum) – 2 cups
Jaggery – 2 cups
Ghee (clarified Butter) – 2 tbsp
Dry Coconut – 1 medium
Cardamom – 3
Fennel – ½ tbsp
Poppy Seeds – ½ tbsp
Dry Fruits
Salt – ¼ tsp

Maleeza Ingredients

Make Jowar rotis with Jowar Flour & salt.
While it is hot, make rotis into pieces & grind using mortar & wooden pestle.
Alternatively, you can coarsely grind it in a mixer grinder.
Add jaggery & grind it together with rotis.
Now grate coconut & pound cardamom.
Mix it well with ground jowar roti & jaggery.
Fry the nuts in ghee & mix them.
Now take small portions of the mixture & make them into balls.
The moisture from rotis, jaggery & ghee will be enough to make them into balls.
These can be stored for a week without refrigeration.

If made using mortar & pestle, these are ready to be eaten.
And if mixer grinder was used, you have to wait a couple of hours before eating.
This is because the mixer grinder will be done in a couple of minutes and needs time for the roti to absorb the sweetness from jaggery.

We can use other millets in place of Jowar like…
Jowar (Sorghum) – Jonna Maleeza
Sajjalu (Pearl Millet) – Sajja Maleeza
Ragulu (Finger Millet) – Ragi Maleeza
Godumalu (Wheat) – Goduma Maleeza

Jonna Maleeza

Jonna Maleeza

Sajja Maleeza

Sajja Maleeza


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