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Lavang Lata

Team AckoFeb 8, 2024

Serve this lavang lata, a stuffed and deep fried dessert. Saffron will enhance the aroma and flavour of this dish. It is crispy from the outside and soft melting in the mouth from inside. Adding nuts, milk, ghee will make this dish nutritious and help to boost the energy level of your munchkin.

Contents

Ingredients to make Lavang Lata:

3/4 cup plain flour, 1 tbsp ghee, salt to taste, 3/4 cup crumbled mawa (khoya), ½ cup chopped nuts(almonds, pistachios, cashewnuts), ½ tsp warm milk, 1/4 tsp saffron (kesar) strands, 1/4 tsp powdered sugar, ½ tsp cardamom powder, 1 cup sugar,12 cloves, ghee for deep-frying, 4 to 5 saffron (kesar) strands for garnishing

Steps to make Lavang Lata:

1. Prepare the sugar syrup by adding the sugar along with 1½ cups of water in a deep non-stick pan. Mix well and cook on a medium flame for 20 minutes, while stirring occasionally. Keep aside.

2. Apply ghee to a plate and add salt, maida, wheat flour and little water. Mix well and knead it to a chapatti dough consistency. Cover and keep aside for 30 minutes

3. Divide the dough into 12 equal portions and flatten each portion between your palms and keep aside.

4. Mix well all the stuffing ingredients like mawa, nuts, warm milk, 1/4 tsp saffron strands, powdered sugar and cardamom powder.

5. Add little filling into the centre of each portion and fold two sides overlapping each other and seal it using a little water and a clove.

6. Repeat the process to make rest of the lavanga latika’s.

7. Heat the ghee in a deep non-stick pan on a medium flame. Deep fry lavang latikas on a slow flame until crispy and golden. Drain on an absorbent paper.

8. Remove and add them to the sugar syrup. Leave it for a minute and serve hot.

Serve warm garnished with saffron strands.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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