Lavang Latika

Ingredients list for Lavang Latika

• 1 1/2 cups Refined Flour
• 10-12 Cloves
• 1/4 teaspoon Rose essence
• 3-4 tbsps to deep fry Ghee
• 3 tablespoons Tutti frutti
• 4-5 Cashewnuts roughly chopped
• 4-5 Almonds roughly chopped
• 4-5 Pistachios roughly chopped
• 1 cup Sugar dissolved in ½ cup water

Method

1. Cook sugar with ½ cup water, stirring, till you get a syrup of one string consistency. Add rose essence and mix well. Mix maida and ghee in a parat, add a little water and knead into a stiff dough.
2. Cover with a damp cloth and let it rest for 15 minutes. Heat sufficient ghee in a kadai. Mix together tutti frutti and dry nuts. Divide into 12 equal portions.
3. Roll out each portion into a puri. Place one portion of the filling in the centre of the puri, drizzle a little ghee and fold in the sides to overlap each other.
4. Secure with a clove. Deep fry these lavang latikas till golden brown. Drain and soak them in warm sugar syrup for 15 minutes. Drain and serve warm.

Nutrition Info