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Mawe Ka Bhutta Recipe
The perfect Independence Day dessert, this tricolor treat makes brilliant use of India's vibrant colours and flavours.
- Total Cook Time 50 mins
- Prep Time 15 mins
- Cook Time 35 mins
- Recipe Servings4
- Medium
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
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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.
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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.
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3. Stir until it becomes thick like milk solid (mawa).
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4. Divide the mawa into three equal parts; add pista paste in one, mango pulp in another, and keep one part as it is.
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5. Using your hands, make small balls out of the tricoloured mawa.
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6. Roll the cashew paste into small cylinders.
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7. Arrange the little mawa balls on the cashew roll to resemble bhutta.
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8. Garnish with saffron and chopped pistachio. Serve cold.