When it comes to food, who doesn’t like to indulge once in a while? And speaking of culinary indulgences, you have a dessert that comes to you straight from the heart of India, Madhya Pradesh - Mawa Bati.
The appearance of the Mawa Bati can be quite deceiving. It looks like the humble gulab jamun, but one bite into it and you’ll realise that it is loaded with dryfruits. The Mawa Bati is royal to say the least. The best part is that you can make it right in your kitchen and showing you how to do it is chef Saransh Goila.
For the sugar syrup
3 cups sugar
Saffron (kesar) strands
For the filling
1/4 cup finely chopped pistachios
1/4 cup finely chopped almonds, kaju, kishmish
1/4 tsp cardamom (elaichi) powder
1/4 cup gulab jamun mawa (hariyali khoya)
For The Mawa Bati
2 cups crumbled gulab jamun mawa (hariyali khoya)
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour
Ghee for deep-frying
For the sugar syrup: Add sugar and 1½ cups of water in a deep pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency. Add milk 1-2 teaspoon to remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron and keep the syrup warm.
For the Mawa Bati: Combine all the ingredients in a deep bowl and knead very well into a very smooth dough. Divide the dough into 20 equal portions. Keep aside. Flatten each portion between your hands and stuff it with the prepared filling. Bring together the edges in the centre to seal the stuffing and roll each portion into little flat balls, there should be no cracks on the surface as otherwise the mawa bati will crack while deep-frying.
Heat the ghee in a non-stick kadhai and deep-fry a few meva batis at a time, on a slow flame till they turn golden brown in colour from all the sides. Drain and immerse in the warm sugar syrup. Soak for 1 hour. Serve immediately or serve warm.
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