You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Traditional Combinations > Meva Bati, Rajasthani Mawa Bati Recipe Meva Bati, Rajasthani Mawa Bati Recipe by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookOwie`s FinestRituDhwanitRecipes-1FirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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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. Meva Bati, Rajasthani Mawa Bati Recipe recipe - How to make Meva Bati, Rajasthani Mawa Bati Recipe Tags CourseRajasthani Mithai, SweetsRajasthani Traditional CombinationsAdvanced RecipesDry Fruit FlavoursTraditional Indian MithaiDeep Fry Desserts Preparation Time: 20 mins Cooking Time: 45 mins Total Time: 651 hours 5 minutes 20Makes 20 meva batis Show me for meva batis Ingredients For The Sugar Syrup3 cups sugar a few saffron (kesar) strandsTo Be Mixed Into A Filling1/4 cup finely chopped pistachios1/4 cup finely chopped almonds (badam)1/4 tsp cardamom (elaichi) powder1/4 cup gulab jamun mawa (hariyali khoya)For The Meva Bati2 cups crumbled gulab jamun mawa (hariyali khoya)1/4 cup plain flour (maida)3 tbsp milk powder3 tbsp arrowroot (paniphal) flourOther Ingredients ghee for deep-frying Method For the sugar syrupFor the sugar syrupCombine 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 batiFor the meva batiCombine 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 proceedHow to proceedHeat 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:Handy tip:Hariali mawa is a special kind of mawa used to make gulab jamuns and meva batis and kala jamuns. Nutrient values (Abbrv) per meva batiEnergy242 calProtein4.4 gCarbohydrates34.7 gFiber0.1 gFat9.4 gCholesterol0 mgSodium0.2 mgClick here to view calories for Meva Bati, Rajasthani Mawa Bati Recipe