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Imagine yourself meandering around Indore's streets looking for something to munch on because you are hungry. The hearty Indian poha and crunchy, sweet jalebis combination can be your go-to meals. But if you happen to stumble upon some mawa bati instead of the conventional combination, don't be too startled, for it can be a pleasant surprise that will satisfy your sweet tooth.
Did you know that mawa bati is the long-lost cousin of gulab jamun? Oh yeah, just one glance at these mouthwatering spheres covered in sugar syrup will make you think of the delectable gulab jamuns that you enjoy back home. However, it is not precisely the same. For those unaware, mawa bati is a hot dessert from Madhya Pradesh made with spheres stuffed in mawa that are deep-fried and doused in sugar syrup.
The size of the bati, which is larger than a gulab jamun, and the stuffing, make the difference. Unlike gulab jamuns, mawa bati is loaded with the milk powder, nuts, dry fruits, and mawa, which are coagulated milk solids. If this has tempted you enough, it is time that you make this decadent dessert at home too. Here’s a recipe for you to try.
Ingredients:
• 1 cup mawa
• 4 tablespoons maida
• Ghee
• Chopped dry fruits
• Saffron strands soaked in water
• 2 elaichi
• 1 cup sugar
• 2 tablespoons milk powder
Method:
• Begin by kneading a dough of mawa to loosen the lumps.
• To this, add some corn flour, maida, and milk powder.
• Make a thick and smooth dough.
• Take a small amount of dough and roll it into a flat circle.
• Stuff the dry fruits in the centre and roll them into a ball. Repeat with any leftover dough.
• Once the spheres are ready, keep them aside.
• Prepare the sugar syrup by boiling sugar in water and flavouring it with saffron and cardamom.
• Keep the sugar syrup aside.
• Add the ghee to a pan and heat it.
• Throw the balls and deep-fry them.
• Take them out and, after a few seconds, dip them in sugar syrup.
• Your mawa bati is ready.
