Tuesday, April 2, 2013

Lavang Latika

"Puri stuffed with khoya and dry fruit mixture and dipped in sugar syrup" this is the best how you can define a "Lavang Latika". It is a traditional north Indian dessert made during festivals like Holi, Diwali or even Durga puja. It's an easy and tasty recipe, rich in flavours. I made this recipe for Holi and loved by each and everyone.

Serve: 5-6 persons (makes 12 pieces)

Perpetration time:        40 minutes


Maida (All purpose flour):                         1 1/2 cups
Ghee (Clarified butter):                              3-4 tablespoon
Oil to deep fry
Sugar:                                                       1 cup (dissolved in 1/2 cup of water)
Cashew Nut, pistachio, walnut & almond:  1 cup (finely chopped or crushed)
Khoya:                                                      1/2 cup (grated)
Cloves:                                                      10-15 pieces
Rose water/essence:                                   1/4 teaspoon
Sugar:                                                        2 tablespoon (finely ground)                        


1) Cook sugar with 1/2 cup water, stirring, till you get a one string consistency. Add rose essence mix well.
2) Add maida and 3 tbsp ghee in a big bowl and rub it well together. Add little water and knead to make stiff dough. Cover it with wet towel and let it rest for 15 minutes.
3) Heat ghee in pan and add grated khoya and fry for 4-5 minutes. Add all all the dry crushed nuts into khoya once cold. Add ground sugar, divide it into 12 portions and set aside.
4) Divide the dough also in 12 pieces and roll out each portion into a puri. (6-7cm diameter rounds).
5) Heat some oil in a deep fry pan at medium flame.
6) Place a portion of filling mixture in the center of puri, drizzle it with little ghee (optional) and fold the two sides to overlap each other.
7) Fold the remaining other sides overlapping each other. Secure with a help of clove in between to make a square parcel.
8) Deep fry these lavang latika at medium flame till golden brown.
9) Drain from oil and soak them in warm sugar syrup for 10 minutes.

10) Drain from the syrup serve warm