Lavang Latika

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Top Rated Recipe

Chef Amrita Raichand

Last Updated: Sep 03, 2019

Lavang Latika

About Lavang Latika

Table of Contents

A crisp sweet, typically North Indian – you cannot stop at eating one only

  • For cover
  • Refined flour (maida) 1 cup
  • Ghee 3 tbsps + for deep-frying
  • Cloves 12
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  • To make cover, take the flour in a mixing bowl and rub in 3 tbsps ghee. Add sufficient water and knead into a stiff dough.  Cover with a damp cloth and let it rest for a while.
  • To make syrup, cook the sugar with ½ cup water in a non-stick pan, stirring till the 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.
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Ingredients

  • For cover
  • Refined flour (maida) 1 cup
  • Ghee 3 tbsps + for deep-frying
  • Cloves 12
  • For syrup
  • Sugar 1 cup
  • Milk 2 tsps
  • For stuffing
  • Khoya/mawa, crumbled 3 tbsps
  • Dry fruits (cashewnuts, almonds), chopped 2 tbsps
  • Powdered sugar 1 tbsp
  • Green cardamom powder ¼ tsp
  • Saffron a few strands

How to Make Lavang Latika (Stepwise Photos)

Method

  1. To make cover, take the flour in a mixing bowl and rub in 3 tbsps ghee. Add sufficient water and knead into a stiff dough.  Cover with a damp cloth and let it rest for a while.
  2. To make syrup, cook the sugar with ½ cup water in a non-stick pan, stirring till the 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.
  3. To make stuffing, Take khoya, dry fruits, powdered sugar, green cardamom powder and saffron in another bowl and mix well.  Divide into 12 equal portions.
  4. Divide the dough into 12 equal portions.  Roll out each portion into a 5-inch diameter puri.
  5. Place one portion of the stuffing in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
  6. Heat sufficient ghee in a kadai and deep-fry till golden brown. Drain on absorbent paper.
  7. Soak the lavang latikas in the warm sugar syrup for 3-4 minutes.  Drain, arrange on a serving platter and serve warm.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Shalgam Masala

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Key Details:

Prep:40 minutes

Cook time: 30 minutes

Difficulty Level: Moderate

Course: Mithai

Cuisine: North Indian

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