Prepare the paratha: Make the paratha using my paratha recipe (link here), then reserve one while still hot specifically for this malida.

Process the paratha: Break the hot paratha into chunks and place in a food processor. Pulse on high until a fine, even crumb forms. The texture should be soft and uniform, not coarse.

Add the butter: With the crumbs still in the processor, drizzle in the melted butter and pulse briefly to coat the crumbs evenly.

Incorporate the dry ingredients: Add the raisins, sugar, ground cardamom, and cinnamon. Pulse again until everything is well distributed. If you prefer a smoother texture, allow the raisins to break down slightly as you process.

Add the condensed milk: With the processor running on low or in short pulses, add the condensed milk gradually. Stop and check the texture as you go. The mixture should begin to clump together and hold when pressed. The condensed milk acts as the binding agent, so avoid adding too much at once.

Check the texture: The mixture should feel slightly moist but not sticky or wet. If it feels dry, add a small amount of condensed milk and pulse again.

Shape the malida: Scoop a small portion (tennis ball size or smaller) and roll gently between your fingers until smooth. Repeat with the remaining mixture.