Lavang Lata

Ingredients 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.

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