Let’s Cook: Mawa Bati

Ingredients:

§ Whole wheat flour: 4 cups

§ Sooji flour: 1 cup

§ Clarified butter (or Ghee): 0.3 cup

§ Water: approx. 1.5 cups

§ Mawa (or Khoya): 400gm

§ 0.5 Tsp of Saffron soaked in 1 Tbsp of water

§ Honey (or equivalent sugar): 1 Tsp

§ Salt (or equivalent sugar): 0.5 Tsp

Preparation 1: Dough

§ Mix flour, Ghee and water to make soft dough

§ Partition dough into round balls each of diameter approx.1inch

Preparation II: Filling

§ Grate Mawa (Khoya)

§ Add saffron water and honey

§ Mix them well

§ Prepare balls of diameter 0.3 to 0.4 inch

Preparation III: Making Baati

§ Flatten each dough ball to make a circular dough surface of roughly 2 inch in diameter

§ Stuff it with the prepared Mawa balls

§ Cover the Mawa ball with the dough to make a closed/covered stuffed dough ball or Baati (just like ravioli in pasta or kachori)

§ Take a steamer and place prepared Baati for roughly 15mins

§ Check if Baati is steamed well (insert a knife and it should come out clean) and remove from steamer to cool them down

§ Pre-heat oven at 350F

§ Bake cooled down Baati in oven for 40mins

§ When done, the Baati surface would appear golden brown

Notes:

§ Stuffing can made using mixture of vegetables instead of Mawa

§ Baati is eaten with Daal. It’s recipe is provided under “Let’s Cook: Baati’s Daal”