Mawa bati
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Fried khoya dumplings stuffed with dry fruits and soaked in sugar syrup, a rich sweet of Malwa.
Region: Madhya Pradesh (Malwa: Indore, Ujjain, Ratlam)Occasion: Festivals and weddingsTime: 1 hourServes: 12 piecesVegetarian
Ingredients
- 250 g mawa (khoya)
- 4 tbsp maida (refined flour)
- A pinch of baking soda
- 2 tbsp milk
- For filling: 2 tbsp chopped almonds, pistachios and cashews
- 1 tbsp charoli
- A few saffron threads
- ½ tsp cardamom powder
- For syrup: 2 cups sugar and 1½ cups water
- Ghee for frying
Method
- Make a syrup by boiling sugar and water for 5 minutes until slightly sticky. Add a pinch of cardamom and keep it warm.
- Mash the mawa until smooth. Add maida and baking soda and knead lightly with milk into a soft dough.
- Mix the nuts, charoli, saffron and cardamom for the filling.
- Divide the dough into 12 balls. Flatten each, place a little filling in the centre and seal into a smooth ball with no cracks.
- Fry in ghee on low heat, turning gently, until deep brown all over, about 10 minutes.
- Drop into the warm syrup and soak for at least 1 hour before serving.
History
Mawa bati is a speciality of the Malwa region, similar to gulab jamun but larger and filled with nuts.
Significance
It is served at weddings and festivals and is sold by sweet shops in Indore and Ujjain.