How to make Lavang Latika -
Puris stuffed with khoya dry fruit mixture and dipped in sugar syrup.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : FOR COVERING (कवरिंग के लिए), Refined flour (maida) (मैदा)
Cuisine : Other
Course : Mithais
You can also find more Mithais recipes like Ghevar Chocolate And Cashew Laddoo Amrakhand - SK Khazana Kesari Bhaat
Lavang Latika Recipe Card
Mithais are desserts that are unique to India. Mostly made with rich ingredients like milk, dried fruit, sugar and clarified butter each region in India has its own unique range of colourful decadent sweets that never fail to impress. A slight hint of green cardamom powder gives most of these a beautiful aroma and taste that has always been associated with mithais.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Lavang Latika Recipe
FOR COVERING
Refined flour (maida) 1 cup
Ghee 3 tablespoons
Cloves 12
For stuffing
Khoya/mawa 3 tablespoons
Cashewnuts chopped 2 tablespoons
Almonds chopped 2 tablespoons
Powdered sugar 2 tablespoons
Green cardamom powder 1/4 teaspoon
Saffron (kesar) a few strands
Milk 1-2 teaspoons
For sugar syrup
Sugar 1 cup
Water 1/2 cup
Milk 2 teaspoons
Method
Step 1
To make the syrup cook sugar with ½ cup water, stirring, till sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Further cook the syrup till it reaches one-string consistency. Remove from heat and keep warm. For the covering, place flour in a bowl and rub in ghee. Add sufficient water and knead into a stiff dough. Cover with a damp cloth and let it rest for a while. Divide the dough into 12 equal portions and roll into pedas.
Step 2
For filling mix khoya, cashewnuts, almonds, sugar, green cardamom powder and saffron well. If it is too dry sprinkle milk and mix well. Heat sufficient ghee in a kadai on medium heat. Roll out dough pedas into small puris. Dampen their edges, place stuffing in the centre, fold in the four ends to make a square envelope, and secure with a clove.
Step 3
Slide them into medium hot ghee and deep fry on low heat till golden and crisp. If you feel the ghee is too hot, remove the kadai from the heat and set aside till the temperature comes down a little. Drain the lavang latikas and soak them in the syrup for a few minutes. Drain and serve warm.
Nutrition Info
Calories : 1299 Kcal
Carbohydrates : 164.1 gm
Protein : 21.9 gm
Fat : 61.5 gm
Other : Niacin- 3.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
