Mawa Bati: This Diwali, Meetha Like Never Before!

Namaste Doston! Kem Chho? Kai Po Che! And a warm hello to all my amazing readers from across the globe! Chef Curry Do’pyaza here, ready to spice up your life (and your dessert plate!) with a truly royal treat: Mawa Bati.

Diwali is just around the corner, and what is Diwali without mithai? Mawa Bati is a delectable, deep-fried sweet dumpling, soaked in a fragrant syrup, and it’s a staple in many North Indian homes, especially in Rajasthan and Madhya Pradesh. You’ll often find it gracing tables during Diwali, Holi, weddings, and other joyous occasions. This delightful sweet is not just a treat for the taste buds, but also a symbol of celebration and togetherness.

A Little History, Zara Hatke!

The exact origins of Mawa Bati are a bit hazy, but it’s believed to have originated in Madhya Pradesh. Some say it was a clever way to use leftover khoya (mawa) during festive times. Regardless of its precise beginning, this sweet has won hearts (and stomachs!) for generations with its rich flavor and satisfying texture.

Let’s Get Cooking! (Preparation + Cooking Time: 60 minutes)

Alright, mere pyare doston, let’s roll up our sleeves and get ready to create some magic in the kitchen!

Ingredients You’ll Need:

For the Bati (Dumplings):
- 200 grams Khoya/Mawa (Dried Evaporated Milk Solids) – crumbled nicely
- 50 grams Paneer (Indian Cottage Cheese) – grated
- 2 tablespoons Maida (All-Purpose Flour)
- 1/4 teaspoon Elaichi Powder (Cardamom Powder)
- A pinch of Kesar (Saffron) strands (optional)
- 1 tablespoon chopped Pista (Pistachios) and Badam (Almonds)
- Ghee (Clarified Butter) – for deep frying
For the Sugar Syrup (Chashni):
- 2 cups Cheeni (Sugar)
- 1 cup Pani (Water)
- 1/4 teaspoon Elaichi Powder (Cardamom Powder)
- A few drops of Lemon Juice
- A few strands of Kesar (Saffron) (optional, for color and aroma)

Step-by-Step Instructions:

Prepare the Bati Dough: In a large bowl, mix the crumbled khoya, grated paneer, maida, elaichi powder, saffron (if using), and chopped nuts. Knead well until you get a smooth, pliable dough. It should be soft and not sticky.
Shape the Batis: Divide the dough into small, equal-sized portions (about 1-inch diameter). Roll each portion into a smooth, round ball, ensuring there are no cracks. This is important to prevent them from breaking apart during frying.
Make the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves completely. Add the elaichi powder, saffron (if using), and lemon juice. Simmer for about 5-7 minutes, or until the syrup reaches a slightly sticky consistency (one-string consistency). To check for one string consistency, take a drop of syrup between your thumb and index finger and gently pull them apart. If a single string forms, your syrup is ready.
Fry the Batis: Heat ghee in a deep frying pan or kadhai over medium-low heat. Gently drop the batis into the hot ghee, a few at a time. Fry them over low heat, turning occasionally, until they are golden brown and cooked through. This may take about 10-15 minutes per batch. Be patient! Frying them on low heat ensures they cook evenly from the inside.
Soak in Syrup: Once the batis are golden brown, remove them from the ghee and immediately drop them into the warm sugar syrup. Make sure the syrup is warm, not boiling hot, as this will help the batis absorb the syrup properly.
Let it Soak: Allow the batis to soak in the syrup for at least 2-3 hours, or preferably overnight, so they become soft and juicy.
Serve and Enjoy: Garnish the Mawa Batis with chopped pistachios and almonds before serving. Serve them warm or at room temperature.

Tips for the Best Results:

Quality of Khoya: Use good quality, fresh khoya for the best flavor and texture.
Frying Temperature: Maintain a low to medium-low heat while frying to ensure the batis cook evenly.
Syrup Consistency: The sugar syrup should be of one-string consistency for perfect absorption.
Patience is Key: Don’t rush the frying or soaking process. Patience will reward you with delicious, melt-in-your-mouth Mawa Batis.

Cooking Variations for Every Kitchen:

Gas Stove: Follow the instructions above for a traditional cooking method.
Induction Stove: The same instructions apply, but be mindful of the temperature settings as induction stoves can heat up quickly.
Air Fryer: While not traditional, you can air fry the batis. Lightly brush them with ghee and air fry at 350°F (175°C) for 10-12 minutes, flipping halfway through. Keep a close eye on them to prevent burning. Then, soak them in the syrup as usual.
Oven: You can also bake the batis. Preheat your oven to 350°F (175°C). Place the batis on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown. Then, soak them in the syrup as usual.

Nutritional Information (Approximate, per Bati):

Calories: 200-250
Fat: 10-15g
Carbohydrates: 25-30g
Protein: 5-7g

Serving Suggestions:

Serve Mawa Bati as a standalone dessert.
Pair it with a scoop of vanilla ice cream for an extra indulgent treat.
Garnish with chopped nuts, saffron strands, or a sprinkle of edible silver leaf (vark).

A Humble Request, Dil Se!

Now, my dear readers, it’s your turn to bring this sweet magic to life in your own kitchens. Try this recipe, share it with your loved ones, and spread the joy of homemade mithai. I know you will love this recipe.

Happy Cooking, and Happy Diwali in advance!

Your friend in the kitchen,

Chef Curry Do’pyaza