Bohri Mawa na Gota
Veg
Deep-fried khoya (mawa) dumplings soaked in sugar syrup — denser and milkier than standard gulab jamun, with a firm outer crust that gives way to a rich, compressed mawa interior. Scented with cardamom and rose water, a mithai-shop staple in Bohri-majority areas of Gujarat and Mumbai.
Cuisines
Bohri
Best for
Snacks
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | gram flour (besan) |
| 1/2 cup | mawa (khoya) |
| 1/4 cup | sugar |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | cardamom powder |
| 1/4 teaspoon | nutmeg powder |
| 1/4 teaspoon | salt |
| 1 tablespoon | ghee |
| 1 tablespoon | milk |
| as needed | oil for deep frying |
Instructions
- 1 In a mixing bowl, combine the gram flour, mawa, sugar, baking powder, cardamom powder, nutmeg powder, and salt.
- 2 Add ghee to the dry ingredients and mix well until the mixture resembles breadcrumbs.
- 3 Gradually add milk to form a smooth, thick batter. It should be thick enough to hold shape but not too dry.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Once the oil is hot, carefully drop small spoonfuls of the batter into the oil.
- 6 Fry the gotas until they are golden brown and cooked through, about 4-5 minutes per batch.
- 7 Remove the fried gotas with a slotted spoon and drain on paper towels to remove excess oil.
- 8 Serve warm as a snack or dessert.
Tips
Ensure the oil is not too hot to prevent the gotas from browning too quickly on the outside while remaining uncooked inside.