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Lavang Latika Recipes
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Ingredients : |
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For the dough :
200 g
30 g
a few strands
60 ml
For the filling :
125 g
20 g
20 g
3 g
30 g
12
For the sugar syrup:
500 g
700 g |
flour,
sieved
oil
saffron
(soaked in 1 tbsp water)
water
Khoya,
mashed
almonds,
slivered
pistachios, slivered
clove,
powdered
sugar,
powdered
cloves
(laung)
oil for
frying
sugar
water
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Method :
- Make a well in the center of the sieved flour.
- Put the saffron and oil into the well and
incorporate into the flour.
- Add water gradually and knead to make a hard
dough.
- Cover with a wet cloth and allow to rest for 15
minutes.
- For the stuffing, mix khoya, pistachios, almonds,
powdered clove and powdered sugar.
- Divide into 12 equal portions.
- For the sugar syrup, boil sugar with water till
the sugar is completely dissolved, simmer for 2-3 minutes.
- Divide the dough into 12 equal portions and shape
into balls.
- Roll out each of these balls into 6" diameter
pancakes.
- Place one portion filling in center of each
pancakes, brush the edges with water.
- Fold the pancakes from the right edge to center
and press firmly to seal in the filling.
- Repeat from the left edge, to give a 2" wide
strip.
- Keeping the folded side out, make a ring with the
strip.
- Brush edges with water and press firmly to seal,
secure with a clove.
- Shallow fry on a very low heat for 8 - 10 minutes
till crisp and golden brown in color.
- Remove and drain excess oil.
- Dip in hot sugar syrup to submerge completely,
turning gently if required.
- Allow to soak for 2-3 minutes.
- Remove and drain excess syrup.
- Arrange neatly on a serving dish and serve.
Serves 4
Preparation time : 35 minutes
Dessert time : 30 minutes
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