Rose & Pistachio Mawa Bites Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Rose & Pistachio Mawa Bites Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai. But sometimes, you want something a little simpler to make than those elaborate layered desserts, right? Well, these Rose & Pistachio Mawa Bites are exactly that – utterly delicious, surprisingly easy, and guaranteed to impress. I first made these for a small Diwali gathering, and they were gone in minutes! They’re soft, fragrant, and just melt in your mouth. Let’s get baking (well, more like kneading!).

Why You’ll Love This Recipe

These Mawa Bites are perfect when you’re craving a little something sweet but don’t want to spend hours in the kitchen. They’re a delightful blend of creamy khoya, fragrant rose, and crunchy nuts. Plus, they’re naturally gluten-free! They’re a beautiful treat for festivals, special occasions, or just a cozy afternoon with a cup of chai. Honestly, they’re just pure happiness in bite-sized form.

Ingredients

Here’s what you’ll need to create these little gems:

• 3/4 cup Non-fat dried milk (Mawa/Khoya) – about 150g
• 3/4 cup Sugar – about 150g
• 1 cup Green peas puree – about 240ml
• 1 tablespoon Cardamom powder – about 6g
• 1/2 cup Desiccated coconut – about 50g
• 2 tablespoons Chopped almonds – about 15g
• 2 tablespoons Chopped cashews – about 15g
• 1 teaspoon Rose water
• 2 tablespoons Clarified butter (Ghee) – about 30ml

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Mawa/Khoya – types & substitutions: Mawa, also known as khoya, is the star of the show. You can find it at Indian grocery stores. There are different types – chhena mawa (softer) and dhap mawa (slightly drier). Either works, but you might need to adjust the amount of ghee if using chhena mawa. If you absolutely can’t find mawa, you can try using ricotta cheese, drained very well, but the flavour won’t be quite the same.
• Desiccated Coconut – freshness: Freshness is key here! Stale desiccated coconut can ruin the flavour. Give it a sniff – it should smell sweet and coconutty, not musty.
• Rose Water – quality & authenticity: A good quality rose water makes a huge difference. Look for pure rose water, not rose flavouring. It should smell intensely floral.
• Cardamom – fresh vs. ground: Freshly ground cardamom is always best, but good quality ground cardamom works perfectly well. If using pods, use about 6-8 green cardamom pods and grind them finely.
• Clarified Butter/Ghee – homemade vs. store-bought: Ghee adds a lovely richness. You can use store-bought, but homemade ghee is truly special. It’s easier to make than you think!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a pan over medium heat and add 1 tablespoon of ghee. Add the mawa and cook, stirring constantly, until it’s lightly browned. This takes about 5-7 minutes. Don’t rush this step – browning the mawa develops a lovely flavour.
2. Now, add the sugar, cardamom powder, desiccated coconut, chopped almonds, chopped cashews, and rose water to the pan. Mix everything well and set it aside to cool slightly.
3. In a separate pan, heat the remaining 1 tablespoon of ghee. Add the green peas puree and sauté for about 3-5 minutes, stirring continuously, until it thickens. You want it to lose its raw taste.
4. Pour the pea puree into the mawa mixture. Now, this is where the elbow grease comes in! Stir continuously for 5-7 minutes until everything comes together and thickens into a cohesive mixture.
5. Once the mixture has cooled down enough to handle, gently knead it into a smooth, soft dough. It shouldn’t be sticky.
6. Take about 2 tablespoons of the dough and roll it into a ball. Gently flatten it and roll it in the remaining desiccated coconut, ensuring it’s fully coated.
7. If you’re feeling fancy (and I usually am!), you can press edible pearls or use a small cookie cutter to create floral designs on top.
8. Finally, chill the bites in the refrigerator for at least 1 hour before serving. This helps them firm up and the flavours meld together.

Expert Tips

• Don’t overcook the mawa, or it will become grainy.
• Stirring constantly is key to preventing the mixture from sticking and burning.
• If the dough is too sticky, add a little more desiccated coconut.
• If the dough is too dry, add a tiny splash of milk.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based mawa (available at some Indian grocery stores) and vegan ghee.
• Gluten-Free: These are naturally gluten-free, but always double-check your ingredients if you have a severe allergy.
• Spice Level: My friend, Priya, loves to add a pinch of nutmeg or saffron for an extra layer of flavour. Feel free to experiment!
• Festival Adaptations: These are perfect for Holi, Diwali, or even weddings! For Diwali, I like to add a little silver leaf (vark) for a festive touch.

Serving Suggestions

These Mawa Bites are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They also make a lovely addition to an Indian sweets platter.

Storage Instructions

Store leftover Mawa Bites in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to a month.

FAQs

Let’s answer some common questions:

1. What is Mawa/Khoya and where can I find it?

Mawa, or khoya, is a milk solid commonly used in Indian sweets. You can find it at Indian grocery stores, usually in the refrigerated section.

2. Can I make these bites ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just roll and decorate the bites before serving.

3. How do I get the perfect texture for the dough?

The dough should be soft and smooth, but not sticky. If it’s too sticky, add a little more desiccated coconut. If it’s too dry, add a tiny splash of milk.

4. What is the best way to store leftover Rose Mawa Bites?

Store them in an airtight container in the refrigerator for up to 3-4 days.

5. Can I use other nuts besides almonds and cashews?

Definitely! Pistachios, walnuts, or even a mix of nuts would be delicious.

6. My mixture is too dry/wet, what should I do?

If it’s too dry, add a tiny splash of milk (a teaspoon at a time). If it’s too wet, add a little more desiccated coconut (a tablespoon at a time).

Enjoy making (and eating!) these delightful Rose & Pistachio Mawa Bites. I hope they bring a little sweetness to your day! Let me know how they turn out in the comments below. Happy baking!