Lavang Latika

Ingredients list for Lavang Latika

• 1 cup Refind Flour
• + to deep fry Ghee 3 tablespoons
• 12 Cloves
• Filling:
• 3 tablespoons Khoya/mawa
• 2 tablespoons Nuts cashew nuts and almonds
• 1 tablespoon Powdered sugar
• 1/4 teaspoon Green cardamom powder
• threads saffron strands
• 1 cup Sugar
• 2 teaspoons Milk

Method

1. For the pastry, place the flour in a bowl and rub in the ghee with your fingertips. Add sufficient water and knead into stiff dough. Cover with a damp cloth and rest the dough for a while.
2. For the syrup, cook the sugar with half a cup of water in a non-stick pan, stirring continuously till the sugar dissolves. Add the milk; collect the scum which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Remove from heat and keep warm.
3. For the filling, mix together the khoya, nuts, powdered sugar, cardamom powder and saffron. Divide the mixture into twelve equal portions.
4. Divide the dough into twelve equal portions. Roll out each portion into a five-inch round puri.
5. Place one portion of the filling in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
6. Heat sufficient ghee in a non-stick kadai and deep-fry the lavang latika till golden brown. Drain on absorbent paper.
7. Soak the lavang latika in the warm sugar syrup for three to four minutes.
8. Drain and serve warm.

Nutrition Info