Lavang Lata

• 2 cups: White flour
• 1 cup: Sugar
• 4 tbsp: Ghee
• 2 cups: Water
• Nutmeg powder
• Elaichi powder
• Cloves
• Dry coconut, grated
• Almonds or cashews or pistas, chopped
• Raisins
• Oil for frying

1. In a saucepan, boil sugar with water till you have a two-string sugar syrup. Keep warm on the stove.
2. Make a hard dough with ghee and water. Roll the dough in circles.
3. Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.
4. Close the fourth flap and anchor with a clove.
5. Deep fry in oil on low flame.
6. Dip in chasni. And drain.