Lavang latika Recipe |
| Also known as Lavang latika recipe. | A Quick Lavang latika Recipe |
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Easy Lavang latika Recipe |
| Ingredients for Lavang latika |
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For syrup
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| Method to prepare Lavang latika |
Saute khoya with one tablespoon of ghee for two to three minutes, remove and cool.
Blanch almonds and pistachios in half a cup of hot water for five minutes. Drain, peel and cut into slivers.
Crush cardamoms coarsely. Add icing sugar, slivered almonds, pistachios, clove powder to the khoya mixture and mix well. Keep aside.
Sieve together flour and soda bicarbonate. Rub in tow tablespoons of ghee till the mixture resembles breadcrumbs.
Knead into a firm dough using water as required. Rest the dough for about twenty minutes. Divide dough into twelve equal portions, shape into balls and roll out into three to four inch diameter discs. Apply littler ghee on the discs and dust with little flour.
Now place one tablespoon of khoya mixture in the centre of each disc, apply little water on edges and fold to form a square. Seal firmly. Press in a clove on each latika for holding it together as also for garnish.
Mid sugar with tow cups of water and cook to form a syrup of two-thread consistency.
Heat sufficient ghee in a kadai and deep-fry three to four latikas at a time on medium heat till lightly browned. Drain and soak in sugar syrup for fifteen to twenty minutes.
Remove squares with a slotted spoon onto a tray and let them dry.
Serve garnished with silver varq. |
Easy Lavang latika Recipe |
| This recipe is submitted by chef
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