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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) ( मैदा ) , Mawa (khoya) grated

Cuisine : Fusion

Course : Mithais

Laung Lata

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 , Chandrakala , Ghevar , Jalebi . You can also find more Mithais recipes like Boondi Laddoo Stuffed Canneloni With Rabdi, Mango Sandesh, Atte ki Pinni, Chana Dal, Gur Aur Nariyal Ki Burfi. Or try out these recipes from Fusion Cuisine like Rainbow Sandwich, Yogurt Cheese, Apricot And Honey Bar, Herbed Spring Onion Rice.

Laung Lata Recipe Card

Laung Lata

Prep Time : 6-10 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Laung Lata

  • Refined flour (maida) 2 cups

  • Mawa (khoya) grated 3/4 cups

  • Ghee 3 tablespoons

  • Sugar powdered 1 1/2 cup

  • Green cardamom 4

  • Almonds 10-12


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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