Lavang Latika

Lavang Latika

From   Mummy Ka Magic

Prep: 40 minutes

Cook: 30 minutes

Method: Moderate

Course: Mithai

Type: North Indian

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
  • 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


  • 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.
  • 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.
  • Divide the dough into 12 equal portions.  Roll out each portion into a 5-inch diameter puri.
  • 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.
  • Heat sufficient ghee in a kadai and deep-fry till golden brown. Drain on absorbent paper.
  • Soak the lavang latikas in the warm sugar syrup for 3-4 minutes.  Drain, arrange on a serving platter and serve warm.