How to make Lavang Latika

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refind Flour, Ghee (घी)

Cuisine : Indian

Course : Mithais

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You can also find more Mithais recipes like Pista Surprise, Ghari, Choco-Coconut Laddoos, Churme Meve Ke Laddoo.

Lavang Latika

Lavang Latika Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Lavang Latika Recipe

  • Refind Flour 1 cup

  • Ghee 3 tablespoons + to deep fry

  • Cloves 12

  • Filling:

  • Khoya/mawa 3 tablespoons

  • Nuts cashew nuts and almonds 2 tablespoons

  • Powdered sugar 1 tablespoon

  • Green cardamom powder 1/4 teaspoon

  • saffron strands threads

  • Sugar 1 cup

  • Milk 2 teaspoons

Method

Step 1

For the pastry, place the flour in a bowl and rub in the ghee with your fingertips. Add sufficient water and knead into stiff dough. Cover with a damp cloth and rest the dough for a while.

Step 2

For the syrup, cook the sugar with half a cup of water in a non-stick pan, stirring continuously till the sugar dissolves. Add the milk; collect the scum which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Remove from heat and keep warm.

Step 3

For the filling, mix together the khoya, nuts, powdered sugar, cardamom powder and saffron. Divide the mixture into twelve equal portions.

Step 4

Divide the dough into twelve equal portions. Roll out each portion into a five-inch round puri.

Step 5

Place one portion of the filling in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.

Step 6

Heat sufficient ghee in a non-stick kadai and deep-fry the lavang latika till golden brown. Drain on absorbent paper.

Step 7

Soak the lavang latika in the warm sugar syrup for three to four minutes.

Step 8

Drain and serve warm.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.