KITCHEN CLOCK
CHOPPING & PREP
20 min
SEASONING & REST
30 min
COOKING
25 min
TOTAL
75 min
Meetha · No heat
NUTRITION PER SERVING
| Calories | 470 kcal |
| Protein | 8 g |
| Carbohydrates | 62 g |
| Fat | 22 g |
| Fibre | 1 g |
| Sodium | 40 mg |
Estimated from the ingredients and quantities in this recipe, for 6 servings. Not lab tested.
SAMAAN
01Boil sugar and water for 5 minutes into a light sticky syrup. Add half the elaichi and keep warm.
02Mash the mawa until smooth. Add maida, baking soda and milk and knead into a soft crack free dough.
03Mix the nuts, remaining elaichi and 1 tsp sugar for the filling.
04Make 12 balls, press a little filling into each and roll smooth.
05Fry on low heat, rolling gently, for 8 to 10 minutes until deep brown all over.
06Drop the hot bati into warm syrup and rest at least 30 minutes before serving.
SAWAAL JAWAAB
How is mawa bati different from gulab jamun?
It is larger, darker and filled with dry fruit, and the dough is mostly mawa with very little flour.
Can I serve it hot?
Yes. Many highway kitchens serve it warm straight from the syrup.