How to make Mawa Bati
Clean 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.
Fry Mawa till it turns light brown, mixing uncooked Mawa or less fried Mawa soon spoils Bati.