Diwali is a festival of lights. This festival can be best described as
A festival full of sweet childhood memories,
sky full of fireworks,
mouth full of sweets,
house full of pretty diyas and heart…
My family enjoys this festival a lot as we get to have many new varieties of sweets and also get to paint the diyas.
For outer covering
1 cup maida
3 tbsp melted ghee
For the filling
3 tbsp grated mava (khoya)
2 tbsp chopped cashew, almonds and pecans
1 tbsp sugar
¼ tsp cardamom (elaichi) powder
a few saffron strands
For the sugar syrup
1 cup sugar
½ cup water
12 cloves (laung / lavang)
oil for frying
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
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.
2 thoughts on “Lavang Latika”
Hello there Neetha
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