Labanga Lata / Lavang Latika
Diwali is just round the corner and what better day to do a recipe collaboration with two of my blogger friends, Parinaaz Marolia who mostly blogs about Parsi delicacies in her blog A dollop of that.Today her po
| Servings | Prep Time |
| 20piece | 45minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
For the Latika:
- 2C maida all purpose flouror .
- 4tbsps ghee buttermelted or clarified .
- Water. to bind the dough
- . Oil to deep fry
- 18 – 20 cloveslavang or .
For the stuffing:
- 1C khoya.
- 1/2C coconutdesiccated .
- 1tbsp Ghee.
- 1/3C sugarpowdered or according to taste.
- 1tsp cardamompowder.
- 1/4C dry fruitschopped ( optional)
- sugar syrup. For the
- 1 1/2C sugar.
- 1C water.
- 1/2tsp cardamom elaichior powder.
- 5 – 6 cloves.
Instructions
- Add the maida and the melted ghee in a bowl,mix with fingertips till they resemble breadcrumbs. Add the required amount of water and knead into a stiff dough,cover with a wet cloth and keep it aside for half an hour.
- Meanwhile take ghee in a pan and fry the khoya in low heat,keep stirring till they start gathering from the sides and look a little dry. Keep stirring constantly the khoya has a tendency to scorch the bottom of the pan.
- Switch off the flame and wait for the khoya to cool.
- After its a little cool ,add desiccated coconut,powdered sugar,cardamom powder and the dry fruits, mix properly. Alternately, If you are using fresh grated coconut then you can add all the stuffing together in the pan and stir over low heat till it looks like a smooth dough.
- For the sugar syrup add all ingredients and boil on high flame till it reaches one thread consistency.
- For rolling out the latikas, divide the dough into equal sized balls.
- Roll each ball into a thin chapati, the size of a puri.
- Put some stuffing in the centre and fold it from both the sides, overlapping each other, now fold both the open ends overlapping each other as shown in the pic and seal with a lavang or clove.
- Now deep fry the latikas in a wok in medium heat, cook till light golden brown on both the sides.
- Drain the latikas and dunk them in the prepared sugar syrup for a min or two.
- Drain the sugar syrup and enjoy them hot or cold, when hot they are soft and once cold they have a nice, sugary, crunchy crust on them.
- Enjoy!!
Recipe Notes
And please take a peep in my friends blogs.
Parinaaz’s Special assorted chocolates and Shweta’s Chuda ghassa parfait.
