Entree: India – Madhya Pradesh – मावा बाटी ➤ Mawa Bati (milk dumplings in saffron-cardamom syrup)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 15 min

Total 1 hr

Ingredients

- 14 oz (400 g) mawa/khoya (reduced milk solids), crumbled
- 2 tbsp (30 ml) ghee, plus more for frying
- 1/4 cup (30 g) all-purpose flour (maida)
- 2 tbsp (16 g) semolina (sooji)
- 1/4 tsp (1 g) baking powder
- 1/4 cup (50 g) powdered sugar, plus extra for finishing
- 1/2 tsp (1 g) ground green cardamom (or 4 crushed green cardamom pods)
- Pinch of saffron strands soaked in 2 tbsp (30 ml) warm milk
- Vegetable oil or ghee for deep frying, about 2–3 cups (480–720 ml)
- For sugar syrup:
  - 1 cup (200 g) granulated sugar
  - 1/2 cup (120 ml) water
  - 1/4 tsp (1 g) ground cardamom
  - Pinch of saffron strands (optional)
  - 1/2 tsp (2 ml) fresh lemon juice
- Garnish: 2 tbsp (16 g) chopped pistachios or almonds

Instructions

1. To make the dough: in a mixing bowl, combine crumbled mawa, ghee, all-purpose flour, semolina, baking powder, powdered sugar, ground cardamom, and saffron‑soaked milk. Mix by hand until a soft, pliable dough forms; if too dry, add 1 tsp ghee or milk at a time. Let rest 10 minutes.
2. Divide the dough into 12 equal portions and shape each into a smooth ball about 1.5 inches (4 cm) diameter, pressing gently so there are no cracks.
3. Heat oil or ghee in a deep, heavy saucepan to 325–350°F (160–175°C). Test oil by dropping a small piece of dough — it should sizzle steadily and rise slowly.
4. Fry the mawa balls in batches, turning gently, until evenly golden brown and cooked through, about 6–8 minutes per batch. Remove with a slotted spoon and drain briefly on paper towels.
5. Meanwhile, prepare the sugar syrup: combine sugar and water in a saucepan, bring to a boil, then simmer until slightly sticky (one‑thread consistency), about 6–8 minutes. Stir in ground cardamom, saffron (if using), and lemon juice; keep syrup warm but not boiling.
6. When syrup is ready, gently add the fried mawa balls to the warm syrup and let them soak for 10–15 minutes, turning once so they absorb syrup evenly.
7. Transfer Mawa Bati to a serving platter, spoon over any remaining syrup, and garnish with chopped pistachios or almonds and a light dusting of powdered sugar. Serve warm or at room temperature.