Sanjeev Kapoor

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Laung Lata

Khoya stuffed maida parcels deep fried and dipped in sugar syrup.

This is an exclusive website recipe.

Preparation Time : 6-10 minutes

Cooking time : 41-50 minutes

Servings : 4

Laung Lata

Main Ingredients

Refined flour (maida), Mawa (khoya) grated





Level Of Cooking


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  • Refined flour (maida)
    2 cups
  • Mawa (khoya) grated
    3/4 cups
  • Ghee
    3 tablespoons
  • Sugar powdered
    1 1/2 cup
  • Green cardamom
  • Almonds


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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