Mawa Bati Recipe

Recipe By Slurrp

Mawa Bati is a traditional Indian sweet made with mawa (milk solids), flour, and sugar. These small, round dumplings are deep-fried until golden brown and then soaked in a sugar syrup flavored with cardamom and saffron. Mawa Bati has a rich and creamy texture with a hint of sweetness. It is often served as a dessert during festivals and special occasions.

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1hr 15minstotal
Mawa Bati

ingredients serve

Ingredients for Mawa Bati Recipe

  • 1/4 cup Mawa
  • 0.13 cup All Purpose Flour
  • 0.06 cup Sugar
  • as required Oil For Deep Frying
  • 1/4 cup Sugar
  • 1/4 cup Water
  • 1.13 Damom Pods, Crushed
  • pinch A Pinch Of Saffron Strands

Directions: Mawa Bati Recipe

Cooking Directions

  • STEP 1.In a mixing bowl, combine mawa, flour, and sugar to form a dough.
  • STEP 2.Divide the dough into small portions and shape them into round balls.
  • STEP 3.Heat oil in a deep pan and fry the balls until golden brown.
  • STEP 4.In a separate pan, prepare a sugar syrup by dissolving sugar in water and adding cardamom and saffron.
  • STEP 5.Soak the fried balls in the sugar syrup for a few minutes.
  • STEP 6.Serve the Mawa Bati warm or at room temperature.
  • STEP 7.Store any leftovers in an airtight container for up to 3-4 days.

Cooking Tips

  • Make sure the mawa is fresh and not too dry for a soft and moist texture.
  • Fry the balls on medium heat to ensure they cook evenly and don't burn.
  • You can garnish the Mawa Bati with chopped nuts like almonds or pistachios for added flavor and crunch.

Storage and Serving

  • Mawa Bati can be served as a dessert on its own or with a scoop of vanilla ice cream.
  • It is best enjoyed when served warm.
  • Store any leftovers in an airtight container at room temperature.
  • Reheat the leftover Mawa Bati in a microwave or oven before serving.
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp