Mawe Ka Bhutta Recipe

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Mawe Ka Bhutta
  • Chef: Rahul Dhavale, Westin Mumbai Garden City
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

The perfect Independence Day dessert, this tricolor treat makes brilliant use of India's vibrant colours and flavours.

Ingredients of Mawe Ka Bhutta

  • 1.5 L milk, 6% fat
  • 200 gm sugar
  • 50 gm pistachio paste
  • A few strands of saffron
  • 50 gm mango pulp
  • 10 gm pista, chopped
  • 150 gm cashew nut powder

How to Make Mawe Ka Bhutta

  • 1.1. Take a thick bottomed pan over medium flame; add cashew nut powder and half of sugar. Cook it well to form a very thick mixture/paste. Keep aside for cooling.
  • 2.2. Take milk in a thick bottomed pan, add sugar and bring it to a boil. Then reduce the flame and continue stirring so that in doesn't burn from the bottom.
  • 3.3. Stir until it becomes thick like milk solid (mawa).
  • 4.4. Divide the mawa into three equal parts; add pista paste in one, mango pulp in another, and keep one part as it is.
  • 5.5. Using your hands, make small balls out of the tricoloured mawa.
  • 6.6. Roll the cashew paste into small cylinders.
  • 7.7. Arrange the little mawa balls on the cashew roll to resemble bhutta.
  • 8.8. Garnish with saffron and chopped pistachio. Serve cold.

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