2 cups of All-Purpose flour 1 1/2 cups of milk 1 1/2 cups of water 3/4 cup of sugar Pinch of salt Half cup of vegetable oil or melted Ghee (might need more later on) 2 eggs
•Put all ingredients in blender except oil. •Add cardamom and cinnamon and blend until smooth. •Pour into a bowl. •Heat well oiled skillet. •Pour a quarter cup of Malawax batter into skillet (as if you were making a pancake). •Spread batter in the skillet with a circular motion with a ladle. •On medium heat, cook Malawax until no longer runny. •Sprinkle a teaspoon of oil/ghee over the top of the Malawax. •Flip oiled side and cook until golden brown circles appear all over the Malawax. •Flip onto a plate and sprinkle the Malawax with a teaspoon of sugar. •Cook all the remaining batter in this way until you have a stack of paper thin, delicate, and delicious Malawax.
Enjoy the Malawax with chai & loved ones. *Best when eaten right away*
P.S. it’s pronounced Ma-Lah-WaHH for all you non Somalis out there finna make this.
For over one hundred years, millions of tourists have flocked to the ancient limestone Waitomo Caves on New Zealand’s North Island, where a stunning species of fungus gnat called Arachnocampa luminosa live.
Unique to New Zealand and Australia, they are found in caves, grottoes, and other sheltered places. Arachnocampa means ‘spider-worm,’ as the gnat is known for the way their larvae hang strong vertical silk threads from their underground habitats. Since the larvae are luminescent, the thousands of tiny threads light up cave ceilings like a starry sky.