Lavang Latika brings together the richness of khoya and the subtle crunch of nuts in a beautifully crafted pastry. The name comes from ‘lavang’ meaning clove, which serves both as decoration and to seal these delicate parcels. I make this version often at home. The aromatic filling and crispy exterior create a good texture of textures.
About the Recipe
This recipe combines basic pantry ingredients to create something truly special. The dough needs just the right amount of ghee to achieve that perfect flakiness, while the filling balances sweet and nutty flavors. What makes these pastries unique is the clever use of cloves as both a spice and a decorative seal.
Why you will love this recipe
The step-by-step instructions make this traditional sweet accessible to home cooks. The dough rests for 30 minutes, giving you time to prepare the filling and sugar syrup. When fried, the pastries develop beautiful golden layers that crackle gently. The sugar syrup adds just enough sweetness without overwhelming the khoya filling. My favorite part is how the clove releases its subtle aroma as you bite into each piece.
Lavang Latika
Cooking Tips
Keep the dough covered while working to prevent it from drying out. The oil temperature should be medium; too hot will brown the outside before cooking the inside. Test the sugar syrup by placing a drop in cold water; it should form a single thread when pulled. Roll the puris evenly to make sure uniform cooking.
Serving and Storing Suggestions
Serve Lavang Latika at room temperature as a dessert or with afternoon tea. Makes 20-25 pieces. Preparation time is about 90 minutes. Store in an airtight container for up to 5 days. They taste best within the first 3 days while the texture remains crisp.
Similar Recipes
- 1. Gujiya (Indian Sweet Dumplings)
- 2. Karanji (Coconut Filled Pastries)
- 3. Khoya Samosa (Sweet Pastry Triangles)
Nutrient Benefits
Nuts and dry fruits provide healthy fats and proteins. Khoya offers calcium and protein, while coconut adds fiber and minerals. Cloves contain antioxidants and anti-inflammatory properties. Though this is a sweet treat, the natural ingredients offer nutritional value when enjoyed in moderation.
Lavang Latika
Ingredients
- 3 cups Maida
- 1 cup Wheat Flour
- 25 to 30 Cloves
- 3 tbsp Ghee
- 2 cups Sugar
- 1 cup Water
- 1/2 tsp Lemon Juice
- Cloves (few)
- Salt as per taste
- Oil for frying
For the filling:
- 400 gms Unsweetened Khoya
- 2 cups Coconut Powder
- 1/2 tsp Cardamom Powder
- 1 cup Sugar (powdered)
- 2 tbsp Cashew Nuts (powdered)
- Pistachios (few, shelled)
- Raisins (few)
Instructions
- Sieve the maida well.
- Apply ghee to a plate.
- Add salt, maida, wheat flour and little water.
- Mix well and knead to a chapati dough consistency.
- Cover and keep aside for 30 minutes.
- Mix all the filling ingredients and keep aside.
- Heat 1 cup of water over medium flame.
- Add sugar and stir well until fully dissolved.
- Bring to a boil and simmer until it reaches an one string consistency.
- Add lemon juice and stir well.
- Switch off the flame and keep warm.
- Make small balls of the dough.
- Roll them into small puris.
- Add a little filling to the centre of the puri and fold well.
- Fold them into a square and secure the edges with a clove on top.
- Cover with a cloth and keep aside.
- Heat oil for frying over medium flame.
- Add the prepared latikas and fry until crispy and golden.
- Remove and add to the sugar syrup.
- Remove after a minute and keep them on a plate.
- Allow it to cool.
- Serve.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Keep it refrigerated and bring to room temperature before using.
What can I substitute for khoya?
You can use ricotta cheese mixed with milk powder as a substitute, though the texture will be slightly different from traditional khoya.
How do I prevent the sugar syrup from crystallizing?
Add a few drops of lemon juice and avoid stirring too much once the syrup reaches the right consistency.
