Mawa Bati

Prepare the dough: combine all-purpose flour, semolina, and 2 tablespoons of ghee in a bowl. Rub the ghee into the flour until the mixture resembles breadcrumbs. Add water gradually and knead into a firm, smooth dough. Cover and rest for 20 minutes.

Prepare the filling: crumble the khoya into a non-stick pan and cook on low heat for 5–6 minutes, stirring continuously, until it dries out slightly and turns a light golden colour.

Remove khoya from heat and mix in cardamom powder, chopped cashews, and raisins. Allow to cool completely.

Divide the dough into 12 equal portions. Roll each portion into a small disc about 8 cm in diameter.

Place a tablespoon of the khoya filling in the centre of each disc. Bring the edges together and pinch firmly to seal, shaping into a smooth ball.

Heat oil in a deep kadai over medium-low heat. The oil should be at 150–160°C — lower than usual for frying.

Fry the stuffed balls in batches of 4–5 for 8–10 minutes, turning gently, until they turn deep golden brown and crisp. Low heat ensures the inside cooks through.

Drain on paper towels and allow to cool slightly.

Prepare sugar syrup: dissolve sugar in 200 ml water and bring to a boil. Add saffron and cook to a one-string consistency. Remove from heat.

Dip the fried mawa batis in the warm sugar syrup for 30 seconds, then remove and place on a serving plate.

Serve warm or at room temperature, garnished with a pinch of cardamom powder.