Lavang Lata a popular Indian sweet delicacy known for its rich flavor and flaky texture. It is a deep-fried pastry filled with a mixture of nuts, spices, and sugar, often flavored with cardamom and cloves. After frying, the pastry is dipped in sugar syrup, which adds a sweet and sticky coating to the crisp exterior. Here's a basic recipe to prepare Lavang Lata:
### Ingredients:
#### For the Dough:
- 1 cup all-purpose flour
- 2 tablespoons ghee (clarified butter)
- A pinch of salt
- Water (as needed)
#### For the Filling:
- 1/2 cup khoya (mawa) or milk solids
- 1/4 cup powdered sugar
- 2 tablespoons finely chopped nuts (almonds, cashews, pistachios)
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon clove powder (optional)
- 1 tablespoon grated coconut (optional)
#### For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- A few saffron strands (optional)
- 1/4 teaspoon cardamom powder
### Instructions:
#### Prepare the Dough:
1. In a mixing bowl, combine the all-purpose flour, ghee, and a pinch of salt.
2. Gradually add water and knead into a soft, pliable dough.
3. Cover the dough with a damp cloth and set aside for about 30 minutes.
#### Prepare the Filling:
1. In a pan, cook the khoya over medium heat until it becomes slightly golden.
2. Remove from heat and let it cool.
3. Add powdered sugar, chopped nuts, cardamom powder, clove powder, and grated coconut to the khoya. Mix well.
#### Prepare the Sugar Syrup:
1. In a saucepan, combine the sugar and water. Heat until the sugar dissolves completely.
2. Add saffron strands (if using) and cardamom powder. Let it simmer for a few more minutes until the syrup reaches a one-string consistency. Set aside.
#### Assemble the Lavang Lata:
1. Divide the dough into small equal-sized balls. Roll each ball into a thin, circular disc.
2. Place a spoonful of the filling in the center of each disc.
3. Fold the disc into a semi-circle and seal the edges by pressing them together. You can use a little water to help seal the edges.
4. Heat oil in a deep frying pan over medium heat. Fry the prepared pastries until they turn golden brown and crisp.
5. Remove the fried pastries and immediately dip them into the warm sugar syrup. Let them soak for a minute or two.
#### Serve:
1. Remove the Lavang Lata from the syrup and let them cool on a plate.
2. Garnish with a sprinkle of chopped nuts or edible silver foil if desired.
3. Serve them once they have cooled and the sugar syrup has set.
Enjoy your homemade Lavang Lata as a delightful treat!
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