This time I prepared very popular one more Bengali mithai… i.e. LAVANG LATIKA.
Lavang latika gets its name from lavang means long or clove. It’s not that hard to make. Under this recipe, stuffed puri with khoya and chopped nuts mixture then soak into sugar syrup. This mithai or sweet is made by Bengali’s on very special occasion of Durga Pooja.
We just love the taste of this misthi… it’s not hard in taste and mawa become so soft after frying and soaking… You can increase or decrease the sugar quantity as per your sweet tooth.
Preparation time: 15 Minutes
Cooking time: 20-25 Minutes
Serving: 8 pieces
2/3 Cup Refined flour/ Maida
2 Tbsp. Clarifying Butter/ Desi Ghee
3 Tbsp. Khoya/ Condense milk
2 Tbsp. Chopped Cashews
2 Tbsp. Chopped Almonds
2 Tbsp. Chopped pistachios
1/4 Tsp. Cardamom Powder
3 Tbsp. Sugar (Powdered)
Few strands Saffron/ Kesar
1 Cup Sugar
1/2 Cup Water
|Mix flour and ghee with fingertips|
|Knead stiff dough with water|
|Combine stuffing Ingredients|
|Roll out the dough into small puri form|
|Place the Filling into rolling dough|
|Fold the edges|
|deep fry till to golden and crisp|
|Soak into syrup|
Combine grated mawa/ khoya, chopped nuts, powered sugar, cardamom powder and saffron. Mix well. Divide the mixture into equal portions.
For Sugar Syrup
Heat the pan and cook sugar and water together till to one string syrup. Remove from the fire and keep warm.
Sieve flour and mix ghee with fingertips. Add enough water for making stiff dough for cover. Keep aside for 20 minutes and cover with wet muslin cloth. Divide the dough into equal eight parts. Roll the each potion into round chapati form.
For Lavang Latika
Heat the sufficient ghee into wok on medium flame. Place the each portion of filling into each puri and fold all edges into square envelop form and lock with clove. Do same with rest.
Deep fry into hot ghee till to golden and crisp and soak into sugar syrup for few minutes. Drain and serve warm. Garnish with chopped pistachios on the top.
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