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Lavang Lata
Method
- In a saucepan, boil sugar with water till you have a two-string sugar syrup.
- Keep warm on the stove.
- Make a hard dough with ghee and water.
- Roll the dough in circles.
- 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.
- Close the fourth flap and anchor with a clove.
- Deep fry in oil on low flame.
- Dip in chasni. And drain.
Ingredients:
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
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
