LAVANG LATIKA

LAVANG LATIKA

Sweetened khoya and dry fruits encased in a crisp pastry and sealed with a clove.
Cooking Time :30 mins.

Preparation Time : 10 mins.Makes 12 pieces.

For the covering
1 cup plain flour
3 tablespoons ghee, melted

To be mixed into a filling
3 tablespoon grated Khoya
2 tablespoons chopped dry fruits
1 tablespoon sugar
1/4 teaspoon cardamom powder
a few saffron strands
For the sugar syrup
1 cup sugar
1/2 cup water
Other ingredients
12 cloves
ghee for frying

For the sugar syrup
1.
Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
2.
Remove from the heat and keep warm.
For the covering
1.
Combine the flour and ghee in a bowl and make a stiff dough using enough water. Knead well.
2.
Divide the dough into 12 equal portions.
3.
Roll out each portion into a circle of 125 mm. (5") diameter.
How to proceed
1.
Place 1 tablespoon of the filling at one end of the circle. Fold the ends and seal the edges using a little water.
2.
Insert a clove on top of the sealed edge.
3.
Deep fry in ghee over a slow flame until golden brown in colour.
4.
Remove and drain on absorbent paper.
5.
Soak the lavang latikas in warm sugar syrup for about 2 to 3 minutes.
6.
Drain and serve warm.