Lavang Latika

Methods

• To make cover, take the flour in a mixing bowl and rub in 3 tbsps ghee. Add sufficient water and knead into a stiff dough.  Cover with a damp cloth and let it rest for a while.
• To make syrup, cook the sugar with ½ cup water in a non-stick pan, stirring till the 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.
• To make stuffing, Take khoya, dry fruits, powdered sugar, green cardamom powder and saffron in another bowl and mix well.  Divide into 12 equal portions.
• Divide the dough into 12 equal portions.  Roll out each portion into a 5-inch diameter puri.
• Place one portion of the stuffing 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.
• Heat sufficient ghee in a kadai and deep-fry till golden brown. Drain on absorbent paper.
• Soak the lavang latikas in the warm sugar syrup for 3-4 minutes.  Drain, arrange on a serving platter and serve warm.