Meva Bati, Rajasthani Mawa Bati Recipe
by Tarla Dalal

Meva Bati is a rich North Indian mithai made by stuffing a mava based dough with a rich mixture of nuts and mava, and deep-frying the delicate, stuffed balls till golden brown. These Meva Batis are then soaked in sugar syrup for a while and served warm.

You will love the crispness, balanced sweetness and rich texture of this traditional sweet, which is served on special occasions and parties too. In fact, like Jalebi , Meva Bati is also a nice mithai to serve at chaat parties to complement the spicy chaat items.

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Meva Bati, Rajasthani Mawa Bati Recipe recipe - How to make Meva Bati, Rajasthani Mawa Bati Recipe

For The Sugar Syrup
3 cups sugar
a few saffron (kesar) strands

To Be Mixed Into A Filling
1/4 cup finely chopped pistachios
1/4 cup finely chopped almonds (badam)
1/4 tsp cardamom (elaichi) powder
1/4 cup gulab jamun mawa (hariyali khoya)

For The Meva Bati
2 cups crumbled gulab jamun mawa (hariyali khoya)
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour

Other Ingredients
ghee for deep-frying

Method
For the sugar syrup

Combine the sugar and 1½ cups of water in a deep pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.
Remove any impurities which float on top of the syrup using a slotted spoon.
Add the saffron and keep the syrup warm.

For the meva bati

Combine all the ingredients in a deep bowl and knead very well into a very smooth dough.
Divide the dough into 20 equal portions. Keep aside.
Divide this filling into 20 equal portions.
Flatten each portion between your hands and stuff it with the prepared filling.
Bring together the edges in the centre to seal the stuffing and roll each portion into round balls, there should be no cracks on the surface as otherwise the meva bati will crack while deep-frying.

How to proceed

Heat the ghee in a non-stick kadhai and deep-fry a few meva batis at a time, on a slow flame till they turn golden brown in colour from all the sides.
Drain and immerse in the warm sugar syrup. Soak for 1 hour.
Serve immediately or serve warm.

Handy tip: