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Lavang Latika


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Sweetened khoya and dry fruits encased in a crisp pastry and sealed with a clove.

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Preparation Time : 
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Makes 12 pieces.
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Ingredients



For the covering
1 cup plain flour (maida)
3 tbsp melted ghee

To be mixed into a filling
3 tbsp grated mava (khoya)
2 tbsp chopped dried fruits
1 tbsp sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands

For the sugar syrup
1 cup sugar
1/2 cup water

Other ingredients
12 cloves (laung / lavang)
ghee for frying

Method

    For the sugar syrup
    1. Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
    2. Remove from the heat and keep warm.

    For the covering
    1. Combine the flour and ghee in a bowl and make a stiff dough using enough water. Knead well.
    2. Divide the dough into 12 equal portions.
    3. Roll out each portion into a circle of 125 mm. (5") diameter.

    How to proceed
    1. Place 1 tablespoon of the filling at one end of the circle. Fold the ends and seal the edges using a little water.
    2. Insert a clove on top of the sealed edge.
    3. Deep fry in ghee over a slow flame until golden brown in colour.
    4. Remove and drain on absorbent paper.
    5. Soak the lavang latikas in warm sugar syrup for about 2 to 3 minutes.
    6. Drain and serve warm.
    RECIPE SOURCE : MithaiBuy this cookbook
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