Lavang Latika

Puris stuffed with khoya dry fruit mixture and dipped in sugar syrup. This recipe is from FoodFood TV channel

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Lavang Latika
Main Ingredients FOR COVERING, Refined flour (maida)
Cuisine Other
Course Mithais
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Lavang Latika

  • 1 cup Refined flour (maida)
  • 3 tablespoons Ghee
  • 12 Cloves
  • For stuffing
  • 3 tablespoons Khoya/mawa
  • 2 tablespoons Cashewnuts chopped
  • 2 tablespoons Almonds chopped
  • 2 tablespoons Powdered sugar
  • 1/4 teaspoon Green cardamom powder
  • a few strands Saffron (kesar)
  • 1-2 teaspoons Milk
  • For sugar syrup
  • 1 cup Sugar
  • 1/2 cup Water
  • 2 teaspoons Milk


  1. 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.
  2. 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.
  3. 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.

Nutrition Info

Calories 1299
Carbohydrates 164.1
Protein 21.9
Fat 61.5
Other Fiber Niacin- 3.4mg