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How to make Laung Lata - Khoya stuffed maida parcels deep fried and dipped in sugar syrup.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Khoya

Cuisine : Fusion

Course : Mithais

Laung Lata
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Laung Lata checkout Balushahi, Gajar Ke Tukde, Ghevar, Jalebi . You can also find more Mithais recipes like Parwal Ki Mithai, Tender Coconut Kulfi, Annarse, Mawa Roll.

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Laung Lata Recipe Card

Laung Lata
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Prep Time : 6-10 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Laung Lata Recipe

  • Refined Flour 2 cups

  • Khoya 3/4 cups

  • Ghee 3 tablespoons

  • Sugar powdered 1 1/2 cup

  • Green cardamom 4

  • Almonds 10-12

Method

Step 1

Sieve maida and rub in three tablespoons of ghee. Add water as required and knead into a smooth dough. Peel and crush cardamoms coarsely. Slice almonds thinly.

Step 2

Place khoya, powdered sugar, cardamom powder, almonds and chironji in a thick-bottomed kadai and cook over low heat till well blended and fragrant. Keep aside to cool.

Step 3

Divide dough into twelve balls and roll out into three to four inch diametre discs. Place one tablespoon of khoya in the centre of each disc, apply little water or a paste of maida with water on edges and fold to form a square sealing firmly.

Step 4

Use a clove on each lata for holding and decoration. Mix sugar with two cups of water and cook to form a syrup of two thread consistency. Heat sufficient ghee in a kadai and deep-fry three to four latas till golden brown at a time.

Step 5

Drain and soak them in the sugar syrup for fifteen to twenty minutes. Remove the squares with a slotted spoon onto a tray and let them dry.

Step 6

Serve garnished with silver varq.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.