To make the syrup cook sugar with ½ cup water, stirring, till sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Further cook the syrup till it reaches one-string consistency. Remove from heat and keep warm. For the covering, place flour in a bowl and rub in ghee. Add sufficient water and knead into a stiff dough. Cover with a damp cloth and let it rest for a while. Divide the dough into 12 equal portions and roll into pedas.
For filling mix khoya, cashewnuts, almonds, sugar, green cardamom powder and saffron well. If it is too dry sprinkle milk and mix well. Heat sufficient ghee in a kadai on medium heat. Roll out dough pedas into small puris. Dampen their edges, place stuffing in the centre, fold in the four ends to make a square envelope, and secure with a clove.
Slide them into medium hot ghee and deep fry on low heat till golden and crisp. If you feel the ghee is too hot, remove the kadai from the heat and set aside till the temperature comes down a little. Drain the lavang latikas and soak them in the syrup for a few minutes. Drain and serve warm.