Ingredients For outer covering
1 cup maida
3 tbsp melted ghee
For the filling
3 tbsp grated mava (khoya)
2 tbsp chopped cashew, almonds and peacans
1 tbsp sugar
1/4 tsp cardamom (elaichi) powder
a few saffron strands For the sugar syrup
1 cup sugar 1/2 cup water Other ingredients
12 cloves (laung / lavang)
oil for frying Method
For the sugar syrup
Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
Remove from the heat and keep warm. For the covering
Combine the flour and ghee in a bowl and make a stiff dough using enough water.
Knead well and set aside Next Steps
Divide the dough into 12 equal parts.
Roll out each portion into a circle.
Place 1 tablespoon of the filling at one end of the circle.
Fold the ends and seal the edges using a little water.
Insert a clove on top of the sealed edge.
Deep fry in oil over a slow flame until golden brown in color.
Remove and drain.
Soak the lavang latikas in warm sugar syrup for about 4 minutes. Drain and serve warm.