4:11 Minutes
Recipes
4 Servings
Mawa Bati is a rich and indulgent Indian sweet made with khoya (mawa), stuffed with dry fruits, deep-fried until golden, and soaked in fragrant sugar syrup. Using King’s Soyabean Oil ensures even frying and a perfectly crisp outer layer while keeping the inside soft and melt-in-the-mouth.
This recipe is quick, simple, and delivers a perfect balance of crispy exterior and soft, rich interior. King’s Soyabean Oil helps achieve uniform frying, giving the bati a beautiful golden colour without making it overly greasy.
Mawa Bati has a rich, creamy, and sweet flavour with hints of cardamom and saffron. Slow frying on low to medium heat ensures the batis cook evenly, while soaking in sugar syrup makes them soft and juicy.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
In a pan, combine sugar and water in the right proportion.
Heat the mixture and bring it to a gentle boil while stirring occasionally.
Let it simmer for 4–5 minutes until it becomes slightly sticky.
Add a few saffron strands to enhance aroma and colour.
Keep the syrup warm; it should not be too thick or reach a one-string consistency.
Crumble fresh mawa (khoya) into a mixing bowl until smooth and lump-free.
Add maida, milk powder, corn flour, and cardamom powder to the bowl.
Mix all ingredients gently to combine into a soft mixture.
Knead lightly to form a smooth, soft dough without overworking it.
If the dough feels dry, add a teaspoon of milk to adjust the consistency.
In a bowl, add finely chopped cashews, almonds, pistachios, and raisins.
Add a small amount of crumbled mawa to enrich the filling.
Sprinkle cardamom powder for added flavour.
Mix everything thoroughly so the dry fruits are evenly distributed.
Keep the filling ready for stuffing into the dough balls.
Divide the prepared dough into equal-sized portions.
Take one portion and flatten it gently in your palm.
Place a small amount of filling in the center.
Carefully bring the edges together and seal properly.
Roll into smooth balls, ensuring there are no cracks on the surface.
Heat King’s Soyabean Oil in a deep pan on low to medium flame.
Check the oil temperature by adding a small piece of dough—it should rise slowly.
Add the prepared balls gently into the oil in batches.
Fry slowly while stirring gently for even colouring.
Continue frying until they turn deep golden brown and are cooked from inside.
King’s Soyabean Oil is suitable for frying sweets like mawa bati due to its light texture and ability to maintain consistent heat, ensuring even cooking and a crisp finish.
King’s Soyabean Oil offers a neutral taste and stable frying performance, while ghee adds richness and other oils may slightly alter the traditional flavour of the dessert.
Use a soft dough, fry on low heat, and soak the batis in warm sugar syrup for enough time to absorb sweetness.
King’s Soyabean Oil is a good option as it ensures even frying and gives a golden, crisp outer layer.
Cracks can form if the dough is too dry or not kneaded properly. Adding a little milk can help improve texture.
Yes, you can skip the filling and make plain mawa bati, but the stuffed version gives a richer taste and texture.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
