15 Comments

BELOW
  1. 12 January, 2011 01:52:31 PM sughanda

    This recipe in EnglishDishes prepared from Til are made and eaten specially on Makar Sankranti. For eg: Til ladoo, Til tikki, Til kuta etc. You will also like Til Mawa Bati.- Ingredients for Til Mawa BatiTil(sesame seeds) - 500 grams(4 cup)Mawa - 400 grams (2 cup)Gur(jaggery) - 400 grams( 2 cup)Ghee - 2 tspCashew nuts - 1/2 cupElaichi(cardamom) - 10- How to make Mawa BatiClean Til, put it in a pan(kadhai) and roast on a medium flame till you hear the crackling sound of the seeds. Turn off the gas after Til turns light brown.Take out roasted Til on a plate. Leave aside some Til, then put the remaining in a mixer and grind.Put Mawa in the pan and fry on a low flame till it turns light brown then take it out(if Ghee is released while frying the Mawa, then take out the fried Mawa on a plate and leave the Ghee in the pan. We can melt Gur in this Ghee, 2 tsp Ghee is not required).Split 20 cashew nuts longitudinally into 2 halves, we will use this to garnish our dish. Finely chop the leftover cashew nuts into 7-8 pieces.Peel Elaichi and grind into fine powder.Break Gur into fine pieces, put Ghee in the pan and heat then melt Gur in hot Ghee. Turn off the gas, add grounded Til, fried Mawa, finely chopped cashew nuts and Elaichi powder into the melted Gur. Mix all the contents properly. Til Mawa Bati mix is ready.Take little amount of mixture at a time, round them up and press them with your hands to shape them like a Bati. Coat this Bati with Til(not grounded) and place a piece of cashew nut in its center. Keep Til Mawa Bati on a plate, prepare similar Mawa Bati with all of the mixture and place them on a plate.Til Mawa Bati is ready, leave Til Mawa Bati in open air for 3-4 hours till they turn dry. Enjoy these mouth watering Til Mawa Bati and store the leftover Batis in an air tight container. Whenever you feel like, take them out from the container and eat.Suggestions : Fry Mawa till it turns light brown, mixing uncooked Mawa or less fried Mawa soon spoils Bati.

  2. 13 January, 2011 12:26:29 PM sunanda

    My mawa Bati is very very tasty. Thanks for this til Mawa Bati recipe
    निशा:
    सुनन्दा, धन्यवाद.

  3. 13 January, 2011 08:18:28 PM Beena shah

    Til mawa batti were good to look and also very delicious. Thanks for the timely recipe just before sank rant.

  4. 13 January, 2011 08:41:25 PM indra

    nishaji,gud melt karne ke liye ,ghee dalne ke turant baad gas band kar dena chahiye ????
    निशा:
    इंद्रा, घी डालिये, अब गुड़ डालिये और जैसे ही गुड़ पिघल जाय, आग बन्द कर दीजिये.

  5. 16 January, 2011 05:50:57 PM anjita sharma

    nice recipe thanks...

  6. 22 February, 2011 08:15:01 AM rajni

    Dear Nisha Madhulika,I came across your website by chance, and have been a regular visitor since then.My friends have also been introduced to it. Amazing recipes, absolutely true to their style. You very gracefully respond to demands and pressures of your readers. Thank you very much for a much loved recipe collection.
    निशा:
    रजनी, धन्यवाद.

  7. 11 November, 2011 03:57:17 PM Renoo Raj

    Hai... Nisha ji aap mujhe Jalebi banane ki vidhi bataeye na Please
    निशा:
    रेनू, जलेबी की रैसिपी वेवसाइट पर पहले से ही उपलब्ध है, आप सर्च बटन पर लिखकर रैसिपी खोज सकती हैं.

  8. 14 November, 2011 02:47:05 PM ओमप्रकाश मालवीया

    प्रिय
    निशाजी,कुछ दीनो बाद मेरे बच्चे का जन्म दिन आ रहा है में आप से निवेदन करता हु की आप केक जो कुकर में बनाते है उसका विडियो लोड करे मेरे यहाँ कुकर और बाटी सकने का ओवन है कृपा करके कुकर या बाटी ओवेन में केक बना कर दिखाए मेर साकारी हु इस लिए बहार से केक नहीं मगाना चाहता हु आप को बोहत आभार रहेगा धन्यवाद ओ. पी .
    निशा:
    ओमप्रकाश जी, आपके लिये कुकर में केक जल्दी ही बना रहे हैं.

  9. 27 December, 2011 12:09:12 AM Aditya

    Nisha ji maine is recipe ko two times try kiya hai. Both of the times taste was too good. But baati banane ke liye jab main mixture ko haatho main lekar push karta hu to mixture bikhar jata hai. It is hard to give the baati shape or laddu shape to the mixture. Tab maine ise barfi ki tarah Ek tray me faila kar pieces bana liye.Pls suggest the solution.
    निशा: यदि मिश्रण ठंडा हो जाता है तो बिखरने लगता है. एसी परिस्थिति में आप इसमें थोडी मलाई या क्रीम या कन्डेंस्ड मिल्क डालकर अच्छी तरह मिला लीजिये और मावा वाटी बना लीजिये.

  10. 14 September, 2012 04:06:16 PM Ritu Gupta

    Til mawa batti is very tasty.Thaks for it

  11. 25 January, 2014 08:34:28 AM nisha

    thanks for it

  12. 13 January, 2015 11:03:00 PM namrata pandya

    i like all item cook

  13. 24 November, 2015 02:45:26 AM gudiya

    Mam,Bina ghi ke mawa aur jaggeri ko melt nahi kar sakte ????

  14. 12 January, 2017 04:56:27 PM गायत्री जोशी


    निशा जी, क्या फ्रीज़ किये मावे को 3 महीने बाद इस्तेमाल कर सकते है।
    निशा: गायत्री जी, मावा फ्रीजर में अगर बन्द डिब्बे में रखा हो तो उसे यूज किया जा सकता है.

  15. 17 January, 2017 02:45:16 AM Anita

    Nisha mamMaine til bati banai but jab Sara mixture milya and bati banane lagi toh mixture dry nhi tha bahut soft tha jisse bati bhi soft ban rahi h.please jaldi reply kijiye.I am waiting
    निशा: अनीता जी, आप इसे कुछ देर फ्रिज में रख दीजिए, हल्की हार्ड हो जाएगी.