If you love something sweet and crispy, Lavang Latika would surely impress you.
Easy to prepare and excellent festival or snacks dish, Lavang Latika can be made with a variety of fillings. This is my version which is having a bit of a cheat.
Cover it with a wet lint free towel and keep in fridge till it is time for frying.
The cold water and resting of dough in fridge is for not letting gluten to form in the flour.
Now for the filling, a variety of ingredients can be used. You can use a mixture of khoya sweetened with sugar powder and some nuts. Or mashed dry sweets like laddoo and burfi.
Today I used some leftover peda from Vrindavan and mixed desiccated coconut into it. I formed small balls and chilled them.
It is important to chill the filling so that while frying the filling doesn't melt and ooze out of the dough.
After giving the dough a rest of atleast 1/2 hour, roll out small portions from the dough.
And place the filling in the middle.
Make folds in a way that the end product is the shape of a square sealed with a Clove.
Make all the Lavang Latikas in this manner.
In a deep frying vessel, heat oil.
Fry the Lavang Latikas till golden brown on low flame.
It is crucial to fry on low flame so that all the layers of dough made while folding, gets cooked.
Each batch must take 10-12 minutes.
And end result will be perfectly fried and golden brown.
I loved the way they turned out.
And at home we wanted to consume it as it is with tea.
You, however, have the option to go the traditional way and dip these into sugar syrup.
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Ingredients:
- 1 cup sweetened khoya or reduced milk
- 2 cups maida or all purpose flour
- 1/2 cup oil
- 1/2 cup coconut flakes (click to buy Urban Platter Dried Blanched Coconut Flakes)
- 1 tsp salt
- oil for deep frying
- lavang or cloves
Method:
Take a large mixing bowl and add flour, salt and 1/2 cup oil.
Mix the oil very nicely into the flour till flour resembles the texture of wet sand.
Then add cold water and knead the flour into a dough.
Do not over knead like its done for bread or chapatti or puri.
As soon as the dough comes together, stop. This will ensure flakiness after it is fried.
Mix the oil very nicely into the flour till flour resembles the texture of wet sand.
Then add cold water and knead the flour into a dough.
Do not over knead like its done for bread or chapatti or puri.
As soon as the dough comes together, stop. This will ensure flakiness after it is fried.
The cold water and resting of dough in fridge is for not letting gluten to form in the flour.
Now for the filling, a variety of ingredients can be used. You can use a mixture of khoya sweetened with sugar powder and some nuts. Or mashed dry sweets like laddoo and burfi.
Today I used some leftover peda from Vrindavan and mixed desiccated coconut into it. I formed small balls and chilled them.
It is important to chill the filling so that while frying the filling doesn't melt and ooze out of the dough.
And place the filling in the middle.
Fry the Lavang Latikas till golden brown on low flame.
It is crucial to fry on low flame so that all the layers of dough made while folding, gets cooked.
And end result will be perfectly fried and golden brown.
And at home we wanted to consume it as it is with tea.
You, however, have the option to go the traditional way and dip these into sugar syrup.
*Affiliate Links
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