MEVA BATI

A richer version of gulab jamun filled with dry fruits. A great dessert for a buffet presentation.

Preparation Time : 15 mins.Cooking Time : 45 mins.Makes 24 pieces.

For the gulab jamuns

2 cups (250 grams) hariali mava (khoya), grated

5 tablespoonsplain flour
1/4 teaspoon cardamom powder or whole cardamom seeds

For the filling

1/4 cup chopped pistachios

1/4 cup grated almonds
1 tablespoon sugar
a few saffron strands
1/4 teaspoon cardamom powder

For the sugar syrup

3 cups sugar
a few strands saffron(optional)

A small quantity of ghee for deep frying

For the sugar syrup

1.
In a large pan, dissolve the sugar in 1 1/2 cups of hot water and bring to a boil.
2.
Simmer over a slow flame till the syrup is of 1 string consistency.
3.
Remove any impurities which float on top of the syrup by using a slotted spoon.
4.
Add the saffron if desired and keep the syrup warm.

For the gulab jamuns
1.
In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.
2.
Divide the dough into 13 equal portions.
3.
Mix one portion of the dough into the ingredients for the filling mixture and divide the filling into 12 equal portions.
4.
Press out each dough portion into a circle of 50 mm. (2") and place one portion of the filling mixture in the centre.
5.
Seal the filling mixture in the gulab jamun by bringing the sides together in the centre and roll gently to ensure there are no crakcs on the suface. 6.
Repeat to make 11 more gulab jamuns.
7.
Deep fry in ghee over a slow flame till they are golden brown (approx. 10 to 12 minutes).
8.
Drain and transfer into the warm sugar syrup. Soak for at least 30 minutes.
9.
Drain after 10 minutes.
10.
Cut each meva bati into 2 equal halves and place on a serving plate.