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Lavang Lata

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Published under: Sweets

Maida – 2 cups (level)
Cloves – 15 to 20
Ghee –  1 1/2 tblsp
Salt – a pinch
Oil or ghee – for frying

For sugar syrup-
Sugar – 1 cup (heaped)
Water –  1/2cup
Lemon juice – 1/4 tsp

For filling:
Sugarless koa – 200gms
Desiccated coconut – 1 cup
Cardamom powder – 1/4 tsp
Powdered sugar – 1/2 cup
Finely chopped cashews – 1 tblsp
Pista nuts – few
Raisins – 1 tblsp
Chironji nuts – 1/2 tblsp

1. Rub ghee well on a plate and then mix with flour, salt gently
2. When it is mixed, sprinkle water and gradually knead into a stiff dough.
3. Keep closed for half an hour.
4. Mix the ingredients for filling together after crumbling Koa well.
5. Prepare sugar syrup of one string consistency.
6. Add lemon juice after removing from fire and keep it warm by placing on top of a bowl containing hot water.
7. Prepare small balls from maida dough and roll out into very thin circles.
8. Keep little stuffing in the centre.
9. Fold both sides to the centre to cover filling.
10. Then fold other two sides to centre overlapping each other to form a square.
11. Insert one clove on top.
12. Prepare all lavangalathas in the same manner and keep closed under a wet cloth.
13. Heat ghee or oil in a heavy kadai till it becomes moderately hot.
14. Reduce flame and deep fry in that, few at a time till crisp on both sides turning over gently. Cook only on low flame
15. Dip it in the syrup and arrange on a plate.
16. Serve after few hours when the syrup dries.

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