Mawa Bati
Veg
Deep-fried khoya-filled sweet balls — wheat dough encasing a filling of sweetened mawa, dry fruits, and cardamom, fried until golden and then soaked in a thin sugar syrup. A festive Malwa sweet made at weddings and Diwali, rich with ghee-fried mawa.
Cuisines
Malwi
Best for
Snacks
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | mawa (khoya) |
| 1 cup | all-purpose flour |
| 1/4 teaspoon | baking soda |
| 1/4 cup | milk |
| 1 cup | sugar |
| 1 cup | water |
| 1/4 teaspoon | cardamom powder |
| — | oil for deep frying |
| — | saffron strands (optional) |
Instructions
- 1 In a mixing bowl, crumble the mawa and add all-purpose flour and baking soda.
- 2 Gradually add milk to the mixture and knead into a soft dough.
- 3 Divide the dough into small equal portions and shape them into round balls.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Fry the mawa balls in batches until they are golden brown. Remove and drain on paper towels.
- 6 In a separate pan, combine sugar and water to make a syrup. Boil until it reaches a one-string consistency.
- 7 Add cardamom powder and saffron strands to the syrup and mix well.
- 8 Soak the fried mawa balls in the warm syrup for about 10-15 minutes.
- 9 Serve the Mawa Bati warm or at room temperature.
Tips
Ensure the oil is not too hot to avoid burning the mawa bati. The syrup should be warm, not hot, when soaking the bati.