How to Make Mawa Bati | Tried and Tested Mawa Bati Recipe

Mawa Bati is a dessert extraordinaire straight from the heart of India, Madhya Pradesh. Although it resembles another famous Indian sweet – Gulab Jamun, Mawa Bati is more indulgent.

Made with fresh khoya dough with rich dry fruit stuffing and soaked with saffron-flavoured sugar syrup, it is juicy, sweet, and just melts in the mouth. With delicate flavours, it is a dessert fit for the royals.

If you are in Indore, do not forget to tantalize your sweet tooth with this sweet delicacy. You can’t miss Mawa Bati while visiting the Sarafa Bazar area in Indore and it would be sacrilegious not to indulge in it.

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We bring you a tried and tested recipe for this authentic dessert that you can try at home. The idea of having a shahi dessert to end your meal on a sweet and rich note is tempting. Right?

Mawa Bati Recipe – Rich and Flavoursome Sweet Balls

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Ready In: 40 minutes | Makes: 10

Ingredients

For the Mawa Bati

4 tbsp maida
2 tbsp milk powder
2 tbsp arrowroot flour
200 g soft khoya (hariyali/chikna khoya)
¼ tsp cardamom powder

For the Stuffing

3 tbsp soft khoya
3 tbsp almonds, finely chopped
3 tbsp pistachios, finely chopped

For Sugar Syrup

1½ cup sugar
¾ cup water
A few strands of saffron

Preparation Instructions

Prepare sugar syrup by mixing sugar with water in a pan. Add saffron and bring it to a boil. Stir it continuously till it reaches one-string consistency. Set aside.
Combine all the ingredients for the bati in a large bowl and mix well to form a smooth soft dough. Divide the dough into 10 equal balls and set them aside.
Mix all the ingredients for the stuffing and divide them into 10 equal size portions.
Flatten the bati balls slightly and fill the prepared stuffing inside. Bring the edges together and roll them into round balls. The surface should be smooth with no cracks. Flatten the balls slightly and keep them aside.
Heat ghee in a pan and deep fry the Mawa Batis – 2-3 at a time – till they turn golden brown from all sides. Drain with a slotted spoon.
Fry all the batis and immerse them in the warm sugar syrup. Let them soak for an hour. Serve them warm.