Namaskar Welcome to nishamadhulika.com
We often get sweet dishes from market and also make them in your homes.
Homemade dishes are more delicious as we use best quality ingredients.
Today we’ll make tempting and delectable lavang latika.
Let’s start with the procedure of making lavang latika.
For this we are using: Maida – 2 cups (250 grams)
Ghee – ¼ cup (60-65 grams)
This ghee will be used for kneading dough.
These ingredients will be used for making stuffing.
Mawa – ¾ cup (150 grams)
Powdered sugar – 2 tbsp (30 grams)
Cashews – 10 pieces
Almond – 10 pieces
Green cardamom – 4 pieces
Clove – 20 pieces
Cloves will used for sealing the lavang latika.
For making sugar syrup Sugar – 250 grams
Green cardamom – 4 pieces
Ghee – for frying lavang latika
We can also make use of refined oil, but sweet dishes prepared with desi ghee are more appetizing.
Firstly, knead dough for making lavang latika.
We have melted the ghee and now add it in the flour.
This is also called moen and we use ¼ part of flour.
If we have 250 grams flour then 60 grams moen will be used.
Mix well in flour.
After mixing ghee we can easily bind the flour.
Now add little water at a time and knead stiff and tight dough same as used for making poori.
Make sure dough is aptly kneaded so that while rolling pooris there is no need of dry flour.
We have used more than ¼ cup of water for kneading this much quantity of dough.
We have used 1/3 cup of water.
Cover and keep aside for 20 minutes.
After 20 minute use this dough for making lavang latika.
Meanwhile prepare stuffing.
For this crumble mawa in a pan and reduce the flame
Stir constantly and sauté until mawa changes in color
Keep the flame low and medium.
Mawa has turned brown in color that shows mawa is now ready.
Turn off the gas and take out mawa in a separate bowl so that it cools quickly.
Now cut cashews making 8-10 pieces from one cashew.
Likewise chop almonds as well.
Peel cardamom and make powder.
Mix powdered sugar, cashews and cardamom powder in roasted mawa.
Mix all ingredients really well.
We have used cashews and almonds in dry fruits but you can use pistachios, coconut, walnuts or any other dry fruit you like eating.
Stuffing is ready, now check the dough as well.
After 20 minutes, knead the dough again.
Dough had turned smooth now we’ll make balls from the dough. Make small size dough balls even smaller than those used for making pooris.
Now we’ll roll these dough balls for making lavang latika.
Cover the dough balls.
For rolling pooris we are using rolling plate and rolling pin.
Take one dough ball, roll and flatten it like this. Roll it into thick poori with 2.5-3 inch diameter
Roll it evenly from corners so that it doesn’t get thick in centre.
Now place 1 tsp stuffing over it and fold.
Lift it like this from corners.
Spread some water on the inner side so that it sticks properly.
We have folded it from two sides now we’ll fold it from the third side.
Spread some water on this side and fold joining it to centre. Press gently.
Spread some water on the fourth side, fold and stick to the inner side.
Now seal it using a clove like this. Prepare all in similar manner.
Likewise prepare all lavang latika.
Meanwhile preheat ghee in a pan on low flame.
We have prepared 6-7 lavang latika for now.
Check whether ghee is sufficiently hot.
For this drop a small piece of dough in ghee, it should rise steadily.
For frying lavang latika we require low-medium hot ghee.
Ghee is sufficiently hot. Keep the flame low
Now place lavang latika in ghee for frying.
Place as many as possible at a time and fry them on low flame until they turn golden brown in color from all sides.
Meanwhile prepare rest of the lavang latika.
Lavang latika have turned little brown from beneath, flip the sides.
Take them out as they have turned brown in color from all sides.
Tilt the ladle like this so that excess ghee can be removed.
Likewise prepare all lavang latika.
Meanwhile prepare sugar syrup.
Add sugar in any utensil and add ½ cup water into it.
Turn on the flame and cook until sugar dissolves completely. Check when required.
All lavang latika are ready.
It takes 8-10 minutes for frying lavang latika at a time.
Fry them on low flame so that they don’t remain uncooked from inside.
Turn off the flame. Check the sugar syrup now.
Sugar has dissolved completely, cook for 2 more minutes and then check.
Check the syrup. Turn the flame low.
Take 1-2 drops of sugar syrup in a bowl, cool it a bit and with help of your thumb and finger check the consistency like this.
There should be formation of one long thread like this. Sugar syrup is ready.
Make sure it doesn’t have setting consistency.
Sugar syrup is ready. After dissolving sugar completely we have cooked it for 2 more minutes.
Mix cardamom powder in the sugar syrup.
Allow the sugar syrup to cool and then coat lavang latika with sugar syrup.
Sugar syrup has cooled now dip these lavang latika into it like this.
Soak lavang latika for 1 minute in sugar syrup so they are coated nicely from all sides.
Likewise dip all lavang latika in sugar syrup like this.
Mouth drooling and tempting Lavang latika are ready.
With this much quantity of dough we have prepared 20 lavang latika.
Making these is very easy but you need to keep not of few things.
While kneading dough, make sure dough is not too soft or too tight.
It should be this much soft that there is no need to use dry flour.
Don’t stuff lavang latika with too much of filling and stick it nicely so that it doesn’t splatter while frying.
Fry on low flame only so that they don’t remain uncooked from inside.
Keep note of these things for nice and delicious lavang latika.
These can be stored as it is for 7-8 days.
If stored in refrigerator, these can be consumed for up to 15 days.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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