by Tarla Dalal
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Added to 164 cookbooks
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Sweetened khoya and dry fruits encased in a crisp pastry and sealed with a clove.
- Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
- Remove from the heat and keep warm.
- Combine the flour and ghee in a bowl and make a stiff dough using enough water. Knead well.
- Divide the dough into 12 equal portions.
- Roll out each portion into a circle of 125 mm. (5") diameter.
- Place 1 tablespoon of the filling at one end of the circle. Fold the ends and seal the edges using a little water.
- Insert a clove on top of the sealed edge.
- Deep fry in ghee over a slow flame until golden brown in colour.
- Remove and drain on absorbent paper.
- Soak the lavang latikas in warm sugar syrup for about 2 to 3 minutes.
- Drain and serve warm.
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